gluten free, vegetarian, vegan, dairy free, nut free

What You’ll Need:

2-ish cups brown rice, quinoa or chickpea pasta

2-3 broccoli crowns, broken into florets

1 butternut squash (or 1 bag frozen), cubed

Parchment paper

2 Tbsp Olive oil

2 tsp sea salt

For the dressing:

juice of 1 ½ lemons

2 tbsp. olive oil

2 Tbsp. maple syrup

2 tsp Dijon mustard

OPTIONAL: crushed red pepper

Preheat oven to 400*.

Toss veggies in olive oil & spread evenly on a pan lined with parchment paper. Pop into the oven for 25 minutes.

While veggies roast, bring a medium size pot of water to a boil for the pasta. Cook according to package instructions.

Then, whisk ingredients for the dressing in a small bowl.

Drain cooked pasta. Return to pot, add roasted veggies & toss in dressing. Divide between 2 bowls & share with a friend!

Serves 2.