The McIlhenny Company, maker of Tabasco sauce, offers this seasonal recipe:

AUTUMN HARVEST FETTUCCINE

1 small butternut squash, peeled, seeded and cut into 1-inch pieces, (about 4 cups)
1 leek, sliced
1 red bell pepper, cored, seeded and cut into 1-inch pieces
1/4 pound green beans, cut into 2-inch pieces
3 tablespoons olive oil, divided
1 1/2 teaspoons original Tabasco brand pepper sauce, divided
1 teaspoon salt, divided
8 ounces fettuccine pasta
1/4 cup fresh chopped parsley or basil
1/4 cup grated Parmesan cheese

Preheat oven to 450º F.

Toss butternut squash, leek, red bell pepper, green beans, 2 tablespoons olive oil, 1 teaspoon Tabasco sauce and 1/2 teaspoon salt in large roasting pan. Roast until vegetables are browned and tender, 15 to 20 minutes, stirring occasionally.

Meanwhile, cook fettuccine as package directs.

Toss roasted vegetables with fettuccine, 1 tablespoon olive oil, 1/2 teaspoon Tabasco sauce, 1/2 teaspoon salt, and parsley in large bowl.

Serve with grated Parmesan cheese.

Makes 4 servings.

Have a favorite autumn recipe? You can share it with readers by sending it to foodforum@dailygazette.net.