Butternut Squash-Feta Pasta
Green Beans
Ingredients
- 2 (10-oz) pkg frozen cubed butternut squash (or use pumpkin)
- 3 Tbsp olive oil
- 2 Tbsp chopped fresh thyme (or use rosemary)
- ½ tsp salt
- ½ tsp pepper
- 1 (16-oz) pkg fettuccine
- 2 Tbsp butter
- 4 cloves garlic, minced
- 1½ cups heavy cream
- 1 (8-oz) block feta cheese, crumbled
Instructions
- Preheat oven to 400°F. Toss together squash, oil, thyme, salt, and pepper. Divide vegetables between 2 large rimmed baking sheets; spread in a single layer.
- Bake 25 minutes or until vegetables are tender, swapping pans halfway through baking.
- Meanwhile, cook pasta according to package directions.
- Melt butter in a large skillet over medium heat; add garlic, and cook 30 seconds. Add cream; bring to a boil, reduce heat, and simmer 10 minutes or until slightly thickened. Stir in cheese. Toss with pasta and squash mixture.
Side Dish Ingredients
- 1 (12-oz) pkg frozen fine green beans
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook green beans according to package directions. Toss with salt and pepper.
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