Roasted Butternut Squash Feta Pasta

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

4 cups cubed, peeled, and seeded butternut squash (1/2-inch cubes)

4 tablespoons olive oil, divided

1 teaspoon garlic powder

1 teaspoon salt, or to taste

1/2 teaspoon freshly ground black pepper

1 (8 ounce) block feta cheese, preferably made with sheep’s milk

10 ounces radiatori pasta, or any other small, shaped pasta

3 tablespoons sun-dried tomatoes, minced

2 tablespoons chopped fresh sage leaves

Directions

Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.

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.

Bake in the preheated oven until squash is tender and feta is becoming creamy, 30 to 35 minutes, stirring a couple times.

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.

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.

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.

Taste, adjust seasoning if necessary, and serve warm.

Nutrition

• Calories: 342 kcal
• Total Fat: 16 g
• Saturated Fat: 3 g
• Unsaturated Fat: 0 g
• Cholesterol: 6 mg
• Sodium: 606 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 8 g
• Total Sugars: 6 g
• Protein: 8 g