Butternut squash pasta

Butternut squash pasta

5 from 1 reviews

My favorite part of this Butternut squash is the creamy squash mixed in with the fettuccini and the subtle crunch of the Brussels sprouts.





  1. Preheat the oven the 400˚F
  2. Cook the pasta in boiling water according to the package instructions. When ready, drain.
  3. Place the chopped vegetables on baking sheet and add olive, thyme, salt and pepper.
  4. Cook in the oven for 20 minutes.
  5. Once the vegetables are cooked add the vegetables to the pasta, mix well.
  6. Stir parsley and feta cheese and drizzle with a little more extra virgin olive oil, if you like. Top with toasted pine nuts.
  7. Serve warm


Keywords: pasta, fall, squash, vegetarian