Roasted Vegetable Harvest Pasta

For the Pasta

• Delicata squash
• 2 c brussel sprouts
• Olive oil for cooking
• 16-oz or 12-oz box of bean-based pasta
• Small head of radicchio

For the Dressing

• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tbsp maple syrup
• Leaves from 10-12 sprigs of fresh thyme
• Generous sea salt and black pepper

For Garnishing

• Small apple
• Several handfuls of pomegranate arils
• Several handfuls of roasted, salted pecans

1. Preheat the oven to 425.
2. Cut the delicata squash in half and scoop out the seeds, then cut the squash halves into quarter-inch thick slices. Lay the slices on an oiled sheet tray.
3. Cut the stems off the brussel sprouts, then cut each brussel sprout in half. Lay them cut-side down on a separate oiled sheet tray.
4. Roast both the squash and brussel sprouts for about 20-25 minutes until tender and browned (keeping them on separate sheet trays will allow you to remove them as soon as they're done).
5. While the veggies cook, boil the pasta as directed (remember to salt the water generously) and cut the radicchio into thin ribbons.
6. Strip the leaves from the thyme sprigs and mix the dressing ingredients together, adjusting to taste as you see fit.
7. When the pasta is done cooking, drain it and transfer it to a very large mixing bowl. Add the roasted squash and brussel sprouts, radicchio ribbons, and dressing, and mix gently.
8. Transfer the pasta to a serving platter. Garnish with apple slices, pomegranate arils, and roasted pecans.