Title: Harvest Pasta
Categories: None
Yield: 1 Servings

10 oz Brussels' sprouts
1 sm Butternut squash
4 Cloves garlic; minced
1 tb Fennel seeds
1/4 c Raw pumpkin seeds
1/3 c 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
on Jan 11, 1998