Fall Vegetable Linguine
1 pkg (16 oz) gluten-free brown rice pasta (or whole wheat if you prefer)
*reserve 1/4 cup pasta water after cooking
2 cups butternut squash, peeled, cubed
1 T. olive oil
1/2 t. salt
4 T. butter, divided
3 cups brussel sprouts, washed, trimmed and halved
1/2 t. dried thyme
1/4 t. dried rosemary
¼ t. garlic powder
Salt and pepper to taste
1/2 lemon, juiced
1/2 cup chopped walnuts, toasted (optional)
1 cup shredded asiago or parmesan cheese, divided
Preheat oven to 375°. Peel and cube butternut squash and toss with 1 T. olive oil and ½ t. coarse salt. Roast cubed butternut squash at 375°F for 25 minutes or until tender, stirring once after 15 minutes.
Cook pasta in salted water according to package directions. Reserve ¼ cup pasta water when draining.
Wash the brussel sprouts, trim the stem and halve sprouts lengthwise. Heat 2 T. butter in saucepan over medium-high heat. Add sprouts and herbs and a generous sprinkle of coarse salt; sauté for 5 minutes. Add reserved pasta water, cover pan and cook additional 2-3 minutes until sprouts are tender. Remove from heat.
Combine cooked pasta, squash and brussel sprouts. Drizzle with lemon juice, season with salt and pepper to taste; plate and top with toasted walnuts and shredded asiago.