Happy Monday, friends!  I am SO excited to share my friend Teresa with you today! Some of you may remember her post HERE where she shared the incredibly redemptive story about her marriage.  Teresa has the most beautiful way of connecting with women and speaking life over mommies.  She is also super passionate about sharing easy and healthy recipes.  I asked her if she would consider being a regular contributor to HHF so that y’all can be blessed by her heart AND her delicious recipes every month.  Make sure to pop over and follow her inspiring Instagram account HERE.

Hi Happy Home Fairy Readers! My name is Teresa and I blog over at Ale & Tere, where I share my family’s adventures, easy recipes, love for Jesus and passion for motherhood. We recently relocated our family from sunny south Florida to the plains of Nebraska and have found so much joy experiencing seasons for the first time. This past year has left a stamp on your life. It’s one of those years you look back on, and can vividly see the fork in the road – that pinpoint that has led to meaningful change. This new mid-west life of ours is completely different from our tropical upbringing. This new life comes with seasons, colors, sounds, and smells that we have never experienced before and we’re taking it all in with open hands and a heart of thanksgiving.

“He covers the heavens with clouds; he prepares rain for the earth; he makes grass grow on the hills.” Psalm 147:8

We’re well into October friends and I am writing this while listening to raindrops on my deck and feeling a cold breeze come in through my window. It’s a cold and rainy autumn day. It’s the kind of day that turns the maple leaves orange and slowly starts to bring us all indoors. We are all in warm fuzzy sweaters and I’m pulling out a few of my favorite fall recipes to share with you throughout the upcoming months. The oven is on, the vegetables are roasting and my heart is sure looking forward to a slower pace.

Isn’t God good friends? There’s so much good that comes from the busyness of summer but He slowly brings everything to a halt for our good. He gives us an opportunity to seek refuge, and to draw our eyes and heart back on our true necessity.

Him.

I pray that as you make this warm pasta salad, your eyes focus back on Him. I pray that you’d find rest in knowing that with a new season comes new opportunities to honor Him!

Happy cooking!

Roasted Mushroom and Butternut Squash Pasta Salad

Ingredients

1 lb. fresh mushrooms, sliced

1 lb. cubed butternut squash

1 large red onion- sliced

2 heads of roasted garlic (see below)

2 tsp. dried oregano, crushed

1/4 cup of olive oil

6 oz. dried whole grain pasta

1/2 tsp. cracked black pepper

1/2 cup snipped fresh parsley

2 oz. Parmesan cheese grated

Salt to taste

Instructions

Preheat oven to 450 degrees F. Line 2 15×10 inch baking sheet with foil and place the mushrooms, squash and onions without overlapping. Sprinkle oregano and drizzle with half of the oil and a pinch of salt. Roast 25-30 minutes or until mushrooms are light brown and the squash is fork tender.

Meanwhile, cook pasta according to package directions and drain well. In a large bowl combine the rest of the oil, a pinch of salt and pepper. Add pasta; toss to coat. Add mushrooms, squash, onions and the liquid from the pan. Add the roasted garlic, parsley and cheese. Toss to combine and season to taste.