- 4 cups butternut squash, diced into half-inch cubes
- 1 Tbsp + 1 tsp. olive oil, divided
- Salt and black pepper
- 3 cups Brussels sprouts, shredded
- 14 oz. small shaped dry pasta (I used snowflakes from Trader Joe’s)
- 1 apple, diced
- ½ cup dried cranberries
- 3 cups winter greens, roughly chopped (baby kale, spinach, arugula, chard, mustard)
- Juice of ½ lemon
For the dressing:
- ¼ cup + 1 Tbsp. olive oil
- 1 tsp. Dijon mustard
- 2½ Tbsp. red wine vinegar
- ½ tsp. salt
- Few twists of black pepper
- 1 Tbsp. tahini
- Preheat your oven to 400F. Spill the butternut squash onto a large baking sheet; drizzle with a tablespoon of olive oil, season with salt and pepper, and toss to coat. Roast for 25 to 30 minutes.
- Pour the shredded Brussels sprouts into a bowl and drizzle with a teaspoon of olive oil; season with salt and pepper and toss to coat. Add the Brussels sprouts to the pan of butternut squash in the last 10 minutes of roasting. When done, the squash should be fork tender and the Brussels sprouts should be lightly browned in some spots. Remove from the oven.
- Meanwhile, bring a large pot of salted water to a boil and add the pasta. Cook according to the package directions, until al dente. Drain the noodles and rinse with cold water. Shake the strainer to remove excess moisture and transfer the pasta to a large serving bowl.
- To make the dressing, combine the olive oil, Dijon mustard, red wine vinegar, salt, and pepper in a small bowl. Then whisk in the tahini; adjust the flavors to taste.
- To assemble, add the roasted veggies, diced apple, dried cranberries, and greens to the bowl of pasta. Drizzle with the dressing and toss gently to coat. Add a squeeze of lemon to brighten the flavors. Serve warm or at room temperature.