Fall Harvest Pasta

A fabulous recipe that uses two of our favorite oils.

Butter All Natural Infused Olive Oil for cooking and roasting and Wild Dill Olive Oil as a finish, combine to create a wonderful dish that is perfect for a blustery Autumn day.

Ingredients

• 1 pound shaped pasta (check out The Olive Scene’s great selection)

• 3 cups cubed butternut squash, sweet potatoes, or pumpkin

• 4 cloves garlic, sliced in quarters

• 1-2 medium zucchini, cut in quarters lengthwise, then sliced across

• 1 medium onion, chopped course

• 1 red pepper, chopped course

• 2 tablespoons Wild Dill Olive Oil

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 tsp sweet Paprika

• 1/2 teaspoon cayenne pepper, to taste

• 1- 2 teaspoons The Olive Scene Wild Dill Olive Oil

• 1/2 cup Parmesan cheese, freshly grated

• 1 tablespoon The Olive Scene 18 year Traditional, Fig, Neapolitan Herb or Maple Balsamic Vinegar

Instructions

1. Preheat oven to 425 degrees.

2. Mix the salt, pepper, paprika, and cayenne pepper in a small bowl and set aside.

3. Put the squash in one bowl, and the the zucchini, onions, and peppers 7 garlic in another, and drizzle each with a small amount of olive oil and sprinkle with the seasoning mix.

4. Spread the squash in a single layer on a baking sheet and roast for 15 minutes

5. Turn the cubes over, add the zucchini, onions and peppers and garlic to the squash, spreading in a single layer and roast for 10 minutes more.

6. If squash is not golden brown, turn on the broiler and broil for 3-5 minutes to caramelize the vegetables

7. In plenty of salted boiling water cook the pasta, drain and toss with the vegetables.

8. Sprinkle with Wild Dill Olive Oil and Parmesan and toss.

9. Plate the pasta and drizzle with balsamic vinegar before serving.

*Add any of your favorite fall vegetables for additional interest and flavor.