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Roasted Autumn Veggies and Pasta

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Roasted Autumn Veggies and Pasta

4.5 from 2 votes
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Course: Main Course
Cuisine: American
Keyword: Roasted Autumn Veggies and Pasta
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories: 480kcal


  • 1 pound butternut squash
  • 2 medium carrot
  • 1 medium cauliflower
  • 1 cup Brussels sprouts
  • 4 tablespoon olive oil
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon black pepper, ground
  • 4 ounce Spaghetti
  • 4 ounce Parmesan cheese
  • 4 medium apple


  • Preheat oven to 425° F.
  • Cut squash, carrots, and cauliflower into 1 inch pieces; slice Brussels in half. Toss in 2 tablespoons olive oil, salt, and pepper, and spread onto a baking sheet. Roast for 20-25 minutes, watching so veggies do not over-cook.
  • Meanwhile, cook pasta as directed on package.
  • Once veggies are done, toss with pasta, grated Parmesan, and remaining 2 tablespoons olive oil. Serve with sliced apples on the side.
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Calories: 480kcal | Carbohydrates: 73g | Protein: 13g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 375mg | Fiber: 12g | Sugar: 27g

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