Autumn Harvest Butternut Squash “Rotini”


  • 1 bag of MANN's Better Pasta Butternut Squash “Rotini”
  • 16 oz bag of fresh brussels sprouts
  • 1/2 cup roasted pecans
  • 1/3 cup dried cranberries
  • 2 oz crumbled goat cheese
  • 4 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1/4 cup real maple syrup
  • salt and pepper to taste

YIELD: 4 servings


Preheat oven to 400F. Trim and wash the brussels sprouts, cut in half and spread out on a sheet try lined with parchment. Spray with oil and season with salt and pepper. Roast for 20-20 minutes until desired doneness.

To make the vinaigrette, to a mason jar with a lid add the olive oil, apple cider vinegar, maple syrup and salt and pepper to taste. Secure the lid to the jar and shake well.

Cook the MANN's Better Pasta Butternut Squash “Rotini” according to the package and toss with the cooked brussels sprouts and vinaigrette.

Plate and top with pecans, cranberries and goat cheese. Enjoy right away!

#AD I was paid by Fresh Del Monte Produce to create this recipe.

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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