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Celebrate fall with pumpkin feta pasta and side salad made with toasted pecans, cranberries.

It finally feels like fall and there is no better way to celebrate than with a meal featuring all the seasonal favorites.

Here’s two recipes you will love: Pumpkin feta pasta and a fall salad that makes the perfect side for any dish.

Watch a video on how to make it by clicking here.


1 ½ cups of pasta

Approximately 4 cups butternut squash (the pumpkin)

Bulb of garlic (at least 8 cloves)

Block of feta cheese

2 handfuls baby spinach

½ cup chopped walnuts

¼ cup of extra virgin olive oil

Fresh thyme

Salt and pepper to taste

Red pepper flakes


Preheat oven to 400 degrees.

Prepare butternut squash (I recommend pre-cubed package), add thyme and olive oil.

Season with salt and pepper and mix together so oil is covering all the ingredients. I recommend roasting garlic separately in foil.

Add block of feta in the middle of the dish and place all the pumpkin mixture around it evenly.

Season the feta with thyme and a drizzle of olive oil.

Place in the oven for 25 minutes until pumpkin is cooked and feta has softened

When the pumpkin has 10 minutes left on the cooking time, start to cook the pasta in heavily salted water. As always, don’t forget to save some pasta water on the side

Remove garlic bulb from foil and squeeze into dish.

Break up the feta cheese and stir into the mixture.

Add spinach then top with the cooked pasta with a good splash of pasta water.

Mix to create a beautiful creamy sauce. If it’s too thick or dry, add more pasta water

Top with red pepper flakes and crumbled walnuts right before serving.


1 tbsp olive oil

2 medium sweet potatoes, ½ cubes

Baby arugula

1 avocado

½ goat cheese (feta or blue)

½ cup chopped lightly toasted pecans

⅓ cup cranberries


3 tbsp olive oil

1 tbsp lemon juice

1 tsp Dijon

1 tsp garlic

½ tsp sea salt

¼ black pepper

Toss cubed potatoes with olive oil and roast at 400 degrees until tender; set aside. Mix dressing.

Add all ingredients to a large bowl and toss. Serve Immediately.

Recipe inspired by Cooking with Ayeh.


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