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1
Preheat the oven to 200 degrees F. and put 2 racks in the oven. Line 2 baking trays with parchment paper.
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2
Peel and deseed the squash and cut in small slices. Clean the mushrooms with a damp cloth and a brush, cut in slices. Put both in a bowl and drizzle with olive oil, a pinch of salt and pepper.
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3
Cut the beetroot in small cubes, drizzle with olive oil, a pinch of salt and pepper.
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4
Cut the baby tomatoes in half, put in a bowl and drizzle with olive oil, add a pinch of brown sugar, a pinch of salt and pepper.
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5
In one tray put the squash and mushrooms. In the other tray put the beetroot on one side and the baby tomatoes on the other side. Allow to cook in the oven for 3 to 4 hours. The vegetables will cook and become sweet and mellow.
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6
Wash and dry the radicchio and baby spinach. If the radicchio leaves are very big cut in smaller pieces.
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7
Put a pot of water over medium high heat and bring to a boil. Add salt and add the pasta. Cook al dente. Drain and put in a serving bowl.
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8
Add the squash, mushrooms, 2/3 of the tomatoes and mix. Add the radicchio, baby spinach, 2/3 of the calamint, the vinaigrette (see recipe below) and toss gently. Check the seasoning.
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9
Add the beetroot, toss gently so it doesn't stain the pasta and other vegetables. Finish on top with the remainder tomatoes, parmesan, the sunflower seeds and the rest and sprinkle with the remainder calamint. Serve while still warm.
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10
Simple Vinaigrette: Whisk into an emulsion the olive oil, the Balsamic vinegar, the mustard and season with salt and pepper.
