Roasted Squash and Zucchini Pasta

Preheat the oven to 425 degrees and line a sheet pan with foil.

Begin by washing and cutting the vegetables. Cut a squash in half, scoop out seeds, and dice into 3/4 inch chunks. I find it easier to remove the skin after dicing, so just dice the squash and then cut the thin slice of skin off. Cut the zucchini into similar sized chunks. Slice the top off the head of garlic so the individual cloves are exposed.

Lay out the zucchini and squash on the pan, drizzle with olive oil, generously salt and pepper, and sprinkle chopped rosemary over the pan. Use your hands to toss the mixture together, coating vegetables with oil. For the garlic, drizzle oil over the top, salt and pepper, and wrap in foil and place in one corner of the sheet pan. Put pan into the oven for 20-25 minutes, or until vegetables are golden and soft. If the garlic isn’t soft yet, you can return it to the oven for another 5-10 minutes.

While vegetables are roasting, boil salted water for pasta, cube the mozzarella into small pieces and grate the Parmesan. Cook pasta and drain, put into a large bowl, add the roasted vegetables and squeeze the garlic cloves out of the head of garlic. Add the cheeses and toss everything to combine, salt and pepper more if needed.