Sides : 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.