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Roasted Butternut Squash Feta Pasta
This roasted butternut squash feta pasta is a savory comfort food meal with rich flavors, like Autumn in a bowl. Sweet roasted squash and sun-dried tomatoes contrast beautifully with the tangy feta cheese.
Ingredients
Instructions
- Step 1
Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Step 2
Add cubed squash, 2 tablespoons olive oil, garlic powder, salt, and pepper, and toss until evenly coated. Place feta block in center, and drizzle mixture with remaining oil.
- Step 3
Bake in the preheated oven until squash is tender and feta is becoming creamy, 30 to 35 minutes, stirring a couple times.
- Step 4
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until tender with a bite, 8 to 9 minutes, or according to package instructions. Reserve 1 cup pasta water; drain pasta and set aside.
- Step 5
Remove squash mixture from the oven. Gently break up feta and combine with squash, smashing slightly, and stir in the sun-dried tomatoes and sage.
- Step 6
Add pasta to the baking dish, along with a splash of pasta water, and stir gently to create a creamy sauce. If pasta seems a bit dry, add a little pasta water until you reach your desired consistency. Hot pasta soaks up sauce as it sits, so if you plan to reheat leftovers, add just a little more pasta water.
- Step 7
Taste, adjust seasoning if necessary, and serve warm.
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