After surveying our fridge for dinner ideas, I decided to make a winter-inspired pasta dish with roasted Butternut Squash, Brussel Sprouts, a little leftover chopped onion, turkey, and cranberry sauce. I quickly decided that the red peppers and leftover marinara sauce were not going in my dish. The flavors just weren’t going to fit. I decided that the Squash would be the star of the meal, so everything needed to meld well with it . I chopped up the brussels, roasted squash, onion, and turkey.

I began by lightly steaming the Brussels and Onion.

Then I added the butternut squash and turkey and mixed it all together with some EVOO (extra virgin olive oil). After it had heated through a bit, I added the rest of the natural cranberry sauce (3 Tbs or so), some salt and pepper…

 …and a few dashes of Newman’s Own Cranberry Walnut Dressing. The dressing then inspired me to add some chopped pecans.

When the dish was hot through, but still firm and holding its shape, I spooned it onto beds of hot whole wheat noodles and added a garnish of parm on top. It was a success!! Steve really liked it and even Emma ate most of it . It was a really tasty way to pack a meal with colorful veggies–especially ones not eaten regularly, use up leftovers (squash, brussels…), and fill the tummy…hot meals are great on cold days!

I am now enjoying a mug of peppermint tea and a square of semi-sweet chocolate! Steve took Emma downstairs to play while he works in the shop…bless that man!! I think we’re going to go in the hot tub later and then turn on a Christmas movie and put up our tree !!  I love this time of year…