Drizzle balsamic vinegar to finished product as a final touch.
In a large microwavable bowl, add veggie broth, butternut squash and Brussels sprouts. Cover and cook on high in microwave for 6-8 minutes or until tender. Set aside once softened.
Cook pasta per box directions for al dente consistency.
In a large, non-stick skillet, add olive oil and heat to medium. Add onions, sauteing for 3-5 minutes until translucent. Add butternut squash and Brussels sprouts with remaining cooking liquid. If no liquid remains, add one cup of veggie broth.
Add garlic, dried cranberries, sage, thyme and rosemary to skillet. Saute on medium until broth has evaporated by half and vegetables are tender.
Stir in half of the feta cheese and half the walnuts. Add pasta and stir to combine all ingredients. Add additional veggie broth if desired.
Serve immediately in pasta bowl with remaining feta and walnuts, along with a drizzle of balsamic vinegar. Top with fresh thyme.
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