Roasted Tomato & Butternut Squash Beet Rotini

The warming flavors of butternut squash, rosemary, and thyme put this delicious pasta at the top of our Fall to-do list. We like to make it with our gluten-free beet rotini, which has a full serving of vegetables in each portion, so we can eat veggies with our veggies 😉
  • 10
    Prep Time
  • 45
    Cook Time
  • x4
  • 7 oz Modern Table Beet Rotini Pasta
  • 1 TBSP Vegetable Oil
  • 2 cups Butternut Squash, Diced Small
  • 4 TBSP / ½ cup (Divided) Extra Virgin Olive Oil
  • 2 cups Cherry Tomatoes
  • 2 TBSP White Balsamic Vinegar
  • 1 tsp Garlic, peeled, minced
  • 1 tsp Rosemary, stems removed, minced
  • 1 tsp Thyme, stems removed, minced
  • ½ tsp Kosher salt
  • ¼ tsp Black Pepper, ground
  • ¼ cup Pepita Seeds, Toasted
Buy the Noodles
  1. Prepare Beet Rotini Pasta according to package directions. Toss in vegetable oil and chill
  2. Preheat oven to 400°F
  3. Toss diced butternut squash in 2 TBSP of extra virgin olive oil. Roast in oven for 15 -20 minutes until squash is light brown
  4. Toss cherry tomatoes in 2 TBSP of extra virgin olive oil. Roast in oven for 10 -15 minutes until they are blistered
  5. Remove from oven and chill
  6. In a blender combine white balsamic vinegar, garlic, rosemary and thyme. Pulse until pureed
  7. Add Kosher salt and black pepper
  8. While blender is running, slowly drizzle in ½ cup of extra virgin olive oil until homogenous
  9. Combine beet rotini, roasted vegetables, white balsamic vinaigrette and pepita seeds
  10. Salt and black pepper to taste
  11. Serve and enjoy!
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