Pasta with Roasted Butternut Squash & Parsnips and Cranberries

Anyone sick of butternut squash yet?  We’re clearly not!

I was especially proud of this meal because I actually dehydarted fresh organic cranberries myself because I can’t find them anywhere without them containing a ton of added sugar.  They make for a good snack and will be useful for plenty of Thanksgiving dishes.

1 lb brown rice pasta shells, cooked

5 cups chopped butternut squash (small pieces)

1 cup shredded parsnip

3/4 cup fresh chopped parsley

3/4 cup shredded Parmesan cheese

1/3 cup dried cranberries

3 tbsp extra virgin olive oil

1/2 tsp sea salt

1/4 tsp black pepper

  • Preheat oven to 400 degrees
  • Arrange squash and parsnips on a baking shit.  Drizzle olive oil over them evenly, then sprinkle with salt and pepper
  • Bake at 400 degrees for about 35-40 minutes, turning half way through
  • Remove from oven, toss with pasta, cranberries and parsley
  • Wait until it’s cooled then top with cheese and serve

              

         

             

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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

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