Roasted Veggie & Kale Pasta

Ingredients

– 8 oz penne
– 1 cup butternut squash, cubed
– 1 cup brussels sprouts, halved
– 1 small red onion, cut into wedges
– 2 tbsp olive oil
– 2 cups chopped kale (stems removed)
– 1/3 cup crumbled goat cheese or feta (optional)
– Salt & black pepper

Directions

1. Toss squash, brussels sprouts, and onion with olive oil, salt, and pepper.
2. Roast at 425°F (220°C) for 20–25 min, tossing once.
3. Cook pasta; in final 2 min, add kale to the pot to wilt. Drain well.
4. Toss pasta and kale with roasted veggies and goat cheese or feta (if using). Adjust seasoning and serve warm.

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