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Butternut squash pasta

My favorite part of this Butternut squash is the creamy squash mixed in with the fettuccini and the subtle crunch of the Brussels sprouts.
5 from 1 vote
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Course: Main Course
Cuisine: Italian
Keyword: fall, Pasta, squash, vegetarian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 591kcal
Author: Sophie Viau

Ingredients

  • 1 lb fettuccini
  • Extra Virgin Olive Oil
  • 1 ½ cup butternut squash cubed
  • 1 ½ cup brussels sprouts top trimmed, and halved
  • 1 red onion chopped
  • Salt and pepper
  • 1 teaspoon ground thyme
  • ½ cup Fresh chopped parsley
  • ½ cup feta cheese crumbled
  • ¼ cup pine nuts toasted

Instructions

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

Nutrition

Calories: 591kcal | Carbohydrates: 95g | Protein: 22g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 245mg | Potassium: 694mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5992IU | Vitamin C: 41mg | Calcium: 184mg | Iron: 4mg