Harvest pasta

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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