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 😉
- 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
- Prepare Beet Rotini Pasta according to package directions. Toss in vegetable oil and chill
- Preheat oven to 400°F
- Toss diced butternut squash in 2 TBSP of extra virgin olive oil. Roast in oven for 15 -20 minutes until squash is light brown
- Toss cherry tomatoes in 2 TBSP of extra virgin olive oil. Roast in oven for 10 -15 minutes until they are blistered
- Remove from oven and chill
- In a blender combine white balsamic vinegar, garlic, rosemary and thyme. Pulse until pureed
- Add Kosher salt and black pepper
- While blender is running, slowly drizzle in ½ cup of extra virgin olive oil until homogenous
- Combine beet rotini, roasted vegetables, white balsamic vinaigrette and pepita seeds
- Salt and black pepper to taste
- Serve and enjoy!
2019-08-16T13:18:32-07:00