Fall Harvest Pasta

Hearty acorn squash, whole wheat penne, asparagus, and white beans combine in this fall-inspired harvest pasta dish that's seasoned with carrot greens, garlic, and capers.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 330 Calories

Ingredients

• salt and ground black pepper to taste
• 1 medium acorn squash, halved and seeded
• 1 tablespoon olive oil, or to taste
• 1 tablespoon grapeseed oil, or to taste
• 1 (15 ounce) can white beans, rinsed and drained
• 1 pinch dried savory, or to taste
• dried carrot greens to taste
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 4 large cloves garlic, sliced
• 1 pound whole wheat penne pasta
• 2 ½ tablespoons capers, rinsed and drained

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Cut the acorn squash into thin slices and place in a casserole dish or baking pan. Add just enough grapeseed oil to coat the squash and bottom of the pan. Add savory, carrot greens, and salt to taste.

Step 3

Place asparagus in a separate casserole dish or baking pan. Add just enough olive oil to coat the asparagus and bottom of the pan. Add garlic. Add savory, salt, and pepper to taste.

Step 4

Place both pans in the preheated oven. Roast asparagus until tender, about 15 minutes. Roast squash until tender, about 30 minutes. Check both pans every 10 minutes and add oil as needed.

Step 5

Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Step 6

Combine cooked penne, squash, asparagus-garlic mixture, beans, and capers in a large serving bowl. Add more olive oil, savory, carrot greens, salt, and pepper to taste.