Name: Fall Harvest Pasta
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Acorn squash, halved and seeded - 1 medium; Grapeseed oil, or to taste - 1 tablespoon; Dried savory, or to taste - 1 pinch; Dried carrot greens to taste - 1 pinch; Salt and ground black pepper to taste - 1 pinch; Asparagus, trimmed and cut into 1-inch pieces - 1 bunch; Olive oil, or to taste - 1 tablespoon; Garlic, sliced - 4 large cloves; Whole wheat penne pasta - 1 pound; White beans, rinsed and drained - 1 (15 ounce) can; Capers, rinsed and drained - 2 ½ tablespoons

Ingredients for - Fall Harvest Pasta

1. Acorn squash, halved and seeded 1 medium

2. Grapeseed oil, or to taste 1 tablespoon

3. Dried savory, or to taste 1 pinch

4. Dried carrot greens to taste 1 pinch

5. Salt and ground black pepper to taste 1 pinch

6. Asparagus, trimmed and cut into 1-inch pieces 1 bunch

7. Olive oil, or to taste 1 tablespoon

8. Garlic, sliced 4 large cloves

9. Whole wheat penne pasta 1 pound

10. White beans, rinsed and drained 1 (15 ounce) can

11. Capers, rinsed and drained 2 ½ tablespoons

How to cook deliciously - Fall Harvest Pasta

1 . Stage

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

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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.

6 . Stage

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.