Even the most seasoned chefs can get intimidated by the lofty expectations that surround the presentation of the perfect Thanksgiving turkey. Here are the 6 steps to wow even the most discerning of guests.

There's not much time left to plan and prepare a three course deluxe Thanksgiving feast, on a budget that even the queen of industry herself, Martha Stewart would balk at. And, unlike years past, where you impressed the heck out of your relatives with a flour-less, organic pumpkin pie and other tasty dishes, this year preparing such delicacies are simply out-of your price range. 

So you're wondering what to do with all the left over pumpkin? Check out these great recipes that put the left overs to good use.

If you're like many American moms these days, you are probably preparing more pasta since the economic downturn - it's cheap, easy and kids usually love it. Try this great seasonal fettuccine recipe for Autumn to break up the pasta monotony for your family.

Autumn Harvest Fettuccine Recipe

Ingredients
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

Directions
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.