Roast Butternut Squash and Feta Pasta
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 4
A simple and tasty roasted butternut squash and feta sauce made on one-pan and tossed with pasta, a quick and easy meal!
ingredients
3 cups butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil
8 ounce block of feta cheese, drained
1 onion, peeled and quartered (optional)
1 red bell pepper
4 cloves garlic
1 pinch red pepper flakes (optional)
1 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme)
salt and pepper to taste
8 ounces pasta
directions
Toss the butternut squash in the oil and spread, in a single layer, over a baking pan.
Place the feta, onion, bell pepper, and garlic cloves on the same baking pan.
Roast in a preheated 425F/220C oven until the butternut squash is tender, about 20 minutes.
Puree everything from the baking pan in a food processor.
Cook the pasta as directed on the package and when done drain and reserve some of the cooking water.
Toss the pasta in the sauce, optionally adding enough of the reserved cooking water to get the sauce to the desired consistency.
Option: Instead of pureeing the sauce in a food processor, you can mash it!
Option: Add 1 pint cherry tomatoes, roast with feta and butternut.
Option: Add (or replace the thyme with) 1 teaspoon sage, chopped (or 1/2 teaspoon sage.
Option: Add (or replace the thyme with) 1 teaspoon rosemary, chopped (or 1/2 teaspoon rosemary.
Option: Add a pinch of nutmeg!
Option: Add a pinch of cinnamon!
Option: Replace the feta cheese with goat cheese/chevre.
Option: Add 1/2 cup heavy/whipping cream.
