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




About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

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