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As the leaves begin to change and the air turns crisp, the allure of comfort food becomes irresistible. Fall embodies the perfect season to indulge in hearty meals that warm the soul and bring families together. Among the myriad of fall flavors, the rich, earthy taste of seasonal ingredients shines brightly. This is where our Fall Harvest Crockpot Pasta with Roasted Garlic comes into play—a delightful dish that not only embodies the essence of autumn but also serves as an ideal solution for busy families seeking an easy yet satisfying meal.

Fall Crockpot Pasta with Roasted Garlic

As autumn brings cooler weather and vibrant foliage, it's the perfect time for comforting meals that warm the heart. Discover the joy of making Fall Harvest Crockpot Pasta with Roasted Garlic—a simple, hearty dish filled with seasonal flavors. This recipe highlights roasted garlic, creamy butternut squash, and nutrient-rich greens, making it both delicious and nutritious. Perfect for busy families, this crockpot meal is easy to prepare and bursting with autumnal goodness. Enjoy cozy evenings with this delightful pasta that will surely become a family favorite!
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Ingredients
  

12 ounces of your favorite pasta (penne, rotini, or fusilli work well)

1 whole head of garlic

2 tablespoons olive oil

1 tablespoon balsamic vinegar

2 cups vegetable broth

1 can (14.5 ounces) diced tomatoes, undrained

1 medium onion, chopped

1 cup butternut squash, peeled and cubed

1 cup kale or spinach, chopped

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon red pepper flakes (optional, for a touch of heat)

Salt and pepper to taste

½ cup grated Parmesan cheese (plus additional for serving)

Fresh basil or parsley for garnish (optional)

Instructions
 

Roast the Garlic: Begin by preheating your oven to 400°F (200°C). Slice off the top of the garlic head to expose the individual cloves. Drizzle with 1 tablespoon of olive oil, wrap it tightly in aluminum foil, and roast for 30-35 minutes until the cloves are soft and golden brown. Allow the garlic to cool slightly before squeezing the cloves into a small bowl. Mash them with a fork until they form a paste.

    Prep the Crockpot: In your crockpot, combine the roasted garlic paste, balsamic vinegar, vegetable broth, diced tomatoes (with their juices), chopped onion, and cubed butternut squash. Sprinkle in the dried thyme, oregano, and red pepper flakes, if using. Stir well to ensure everything is evenly mixed and coated.

      Cook: Cover the crockpot and let it cook on the low setting for 4-5 hours or on the high setting for 2-3 hours. The goal is to achieve tender butternut squash and a harmonious blend of flavors.

        Add Pasta & Greens: Approximately 30 minutes before you plan to serve, stir in the uncooked pasta and the chopped kale or spinach. If necessary, add a splash more vegetable broth or water to ensure there is enough liquid for the pasta to cook properly.

          Final Touches: Once the pasta reaches the desired tenderness, fold in ½ cup of grated Parmesan cheese. Taste and season with salt and pepper as needed to enhance the dish.

            Serve: Dish the pasta into warm bowls, finishing with an extra sprinkle of Parmesan cheese and a garnish of fresh basil or parsley, if desired. Relish in your warm, flavorful fall feast!

              Prep Time, Total Time, Servings: 15 minutes | 5 hours | 6 servings