harvest pasta
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 10 ounces | Brussels' sprouts |
| 1 small | Butternut squash |
| 4 | Cloves garlic; minced |
| 1 tablespoon | Fennel seeds |
| ¼ cup | Raw pumpkin seeds |
| ⅓ cup | Olive oil |
| Salt | |
| Oregano |
Preheat oven to 450. Cube the squash. Slice Brussels' sprouts in half.
Place squash and sprouts on a baking sheet. Sprinkle with salt, fennel, oregano, garlic and olive oil - mix together. Roast for 15-20 minutes. Add the pumpkin seeds during the last two minutes. Prepare the pasta while the oven mixture is roasting.
Posted to recipelu-digest Volume 01 Number 499 by Kevin Kirkland <kevink@...> on Jan 11, 1998
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