Vegan Roasted Vegetable Harvest Pasta

For the Pasta

• Delicata squash
• 2 c Brussels sprouts
• Olive oil for cooking
• 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
• 0.25 c pomegranate seeds
• 0.25 c 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 Brussels sprouts, then cut each sprout in half. Lay them cut-side down on a separate oiled sheet tray.
4. Roast the squash and Brussels 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 and cut the radicchio into thin ribbons.
6. Strip the leaves from the thyme sprigs and mix the dressing ingredients together in a small bowl or measuring cup.
7. When the pasta is done cooking, drain it and transfer it to a large mixing bowl. Add the roasted squash and Brussels sprouts, radicchio ribbons, and dressing, then mix gently.
8. Transfer the pasta to a serving platter. Garnish with apple slices, pomegranate seeds, and roasted pecans.