Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with Gefen Easy Baking Parchment Paper.

Spread squash on one and cauliflower on the other, in a single layer. Coat each with a generous drizzle of olive oil and sprinkle of salt. Roast for 30 minutes.

Meanwhile, bring a large pot of water to a boil. Add salt and pasta and stir well. Cook until al dente, according to package directions.

While pasta is cooking, heat three to four tablespoons oil in a large frying pan over medium heat. Add shallots and saute for one to two minutes until translucent, then add garlic and cook for another two minutes until slightly golden and fragrant. Remove from heat.

Drain pasta and add, still dripping, to saute pan with shallots and garlic. Mix well. Taste, and season with additional salt if needed.

Plate in a shallow bowl and top with roasted butternut squash and cauliflower. Sprinkle with roasted pine nuts before serving.