Preheat oven to 400F.
Chop onion, squash and brussels sprouts. Arrange in an even layer on a baking sheet. Drizzle with olive oil. Sprinkle with oregano, basil, salt, and pepper, to taste. You will be able to add more seasoning later too if needed.
Roast for 20-25 minutes, or until vegetables are tender and golden brown.
While vegetables are cooking, start making the pasta by boiling salted water. Cook until al dente (time this to finish at the same time as the vegetables if possible).
As the veggies and pasta are finishing, heat up 1 tbsp olive oil and butter in a pan on medium. Add minced garlic and cook for 30 seconds until fragrant. Add roasted vegetables, freshly cooked pasta, parmesan cheese and pasta water. Toss well.
Serve with burrata and some chopped pecans on top. Enjoy!
4 servings