Mediterranean Roasted Butternut Squash, Carrots, Brussels Sprouts, and Sweet Potato Pasta with Cranberries, Toasted Walnuts, Feta, and Fresh Lemon Juice
This hearty pasta brings together cozy roasted vegetables, sweet-tart cranberries and the brightness of lemon. The vegetables caramelize in the oven, the walnuts add crunch, and the feta gives a soft, salty contrast. It’s a warm Mediterranean-inspired bowl that works for lunch, dinner or a festive side dish. The flavors are bold, but the process is simple. Once the vegetables roast, everything comes together quickly in one big bowl.
Total Time: 55–65 minutes
Active Prep: 20 minutes
Serves: 4–5
Ingredients
Roasted Vegetables
2 cups butternut squash cubes
1 cup sliced carrots
2 cups Brussels sprouts, halved
1 medium sweet potato, peeled and cubed
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon dried oregano
Pasta & Add-Ins
10 ounces short pasta (penne, rigatoni, or fusilli)
⅓ cup dried cranberries
½ cup crumbled feta
⅓ cup toasted walnuts, roughly chopped
Zest and juice of 1 lemon
2 tablespoons olive oil (for finishing)
2 tablespoons chopped parsley
Instructions
Heat the oven. Set it to 425°F (220°C). Line a large baking tray with parchment.
Prep the vegetables. Cut the squash, carrots, Brussels sprouts and sweet potato into even pieces so they roast at the same pace.
Season well. Add the vegetables to the tray. Drizzle olive oil, salt, pepper, smoked paprika and oregano. Toss to coat.
Spread them out. Keep everything in a single layer. Overcrowding leads to steaming instead of roasting.
Start roasting. Bake for 25 minutes. The vegetables should start to caramelize and soften.
Toss and finish roasting. Stir the vegetables and roast another 15–20 minutes until tender and golden.
Cook the pasta. While vegetables roast, boil the pasta in salted water. Reserve ½ cup pasta water, then drain.
Toast the walnuts. Add walnuts to a dry pan on medium heat for about 3–4 minutes, stirring often.
Combine everything. Add the roasted vegetables, cooked pasta, cranberries, feta and walnuts to a large bowl.
Finish the dish. Add lemon zest, lemon juice, a drizzle of olive oil and a splash of pasta water if needed. Toss gently and serve warm.
Tips
Use fresh lemon zest. It brightens the heavy roasted flavors without adding acidity.
Salt the pasta water well. It seasons the entire dish from the start.
Cut squash small. Butternut takes longer to cook than carrots or sprouts, so smaller cubes help it catch up.
Keep Brussels sprouts halved, not quartered. They roast better and won’t burn.
Roast at high heat. This gives color and prevents mushy vegetables.
Add cranberries directly to the warm pasta. They soften slightly and release a little sweetness.
Stir in feta last. This keeps it from melting completely.
Add pasta water gradually. A little bit helps everything coat smoothly without feeling oily.
Taste before serving. With lemon, feta and cranberries, balance is key. Adjust salt or lemon juice as needed.
Serve warm, not hot. The flavors settle better when the pasta cools slightly.
Variations
Swap feta for goat cheese for a creamier, tangier finish.
Use pecans or pistachios instead of walnuts.
Add spinach and toss it in at the end so it wilts gently.
Replace cranberries with pomegranate seeds for a juicier sweet-tart bite.
Use whole wheat pasta for extra fiber and a toasty flavor.
Make it spicy with a pinch of chili flakes or Aleppo pepper.
Add chickpeas before roasting for added protein.
Use maple syrup in the dressing instead of lemon juice for a sweeter style.
Try rosemary or thyme instead of oregano.
Make it vegan by skipping the feta or using a plant-based version.
Variation
Add roasted red peppers for a smoky sweetness.
Use acorn squash if butternut isn’t available.
Swap sweet potato for parsnips for a more earthy flavor.
Stir in caramelized onions for extra depth.
Add sun-dried tomatoes to intensify the Mediterranean flavor.
Use farro or couscous instead of pasta for a grain bowl.
Add a yogurt drizzle mixed with garlic and lemon.
Use fresh basil instead of parsley for a softer, sweeter herb note.
Add roasted garlic cloves to the mix for mellow richness.
Finish with balsamic glaze if you want a sweet-tangy boost.
Q&A
Can I roast the vegetables ahead?
Yes. Reheat them in a hot oven for 8–10 minutes before mixing with the pasta.
Can I use frozen vegetables?
Not recommended. They release water and won’t caramelize.
Do I need to peel the squash?
If the skin is thick, peel it. Pre-cut squash is fine too.
How do I keep the pasta from sticking?
Toss it with a teaspoon of olive oil after draining.
Can I use another pasta shape?
Any short shape works, including shells or cavatappi.
What if I don’t have lemon?
Use a splash of vinegar, preferably white wine or apple cider.
Can I double the recipe?
Yes. Use two baking trays so the vegetables roast properly.
Can I add protein?
Grilled chicken, shrimp or white beans all work well.
Are fresh cranberries okay?
Not ideal. Dried ones give a better balance of sweetness.
How long do leftovers last?
Up to 3 days. Add a squeeze of lemon to brighten the flavor when reheating.
Nutrition
(Per Serving, Approx.)
Calories: 450–520
Protein: 12g
Carbs: 60g
Fat: 18g
Fiber: 8g
Sugar: 14g
Sodium: Varies depending on salt and feta.
Conclusion
This pasta brings together the heartiness of roasted winter vegetables with the freshness of lemon and the sweetness of cranberries. The walnuts give crunch, the feta adds creamy saltiness and the pasta ties everything together in a comforting bowl. It’s a flexible recipe that encourages substitutions, works for meal prep and feels special enough for a holiday table. Whether you serve it warm for dinner or pack it for lunch the next day, it delivers balanced flavors and a satisfying Mediterranean feel. Enjoy it on its own or pair it with grilled chicken, fish or a simple green salad.