Ingredients
- Pasta (any shape, like penne or farfalle)
- 1 medium butternut squash, peeled and cubed
- 8 oz feta cheese
- Fresh sage, chopped
- 4 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Peeled and cube the butternut squash into bite-sized pieces.
- Spread the cubed squash on a baking sheet, drizzle with olive oil, salt, and pepper, and roast for about 25-30 minutes until tender.
- While the squash is roasting, boil your pasta according to package instructions until al dente. Reserve about a cup of the pasta water before draining.
- In a baking dish, place a block of feta cheese and sprinkle with chopped sage, minced garlic, and a drizzle of olive oil. Bake for about 20 minutes until the feta is soft and golden.
- In a large bowl, toss the cooked pasta with roasted squash, the creamy feta (mashing it slightly), and some reserved pasta water to create a luscious sauce. Adjust seasoning.
- Serve with a sprinkle of extra sage, and enjoy hot!
Notes
For extra flavor, garnish with fresh herbs before serving. This dish pairs well with a side salad and a glass of white wine.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian