Butternut Squash and Sage Feta Pasta
It's time for easy fall family meals. This viral baked feta pasta is getting a fall flare by swapping out tomatoes for butternut squash.
INGREDIENTS
| 8 oz | dry pasta noodles (such as penne or bowtie) |
| 1 | butternut Squash, peeled and cubed |
| 8 oz | Athenos Traditional Chunk Feta cheese, cubed |
| ⅓ cup | extra virgin olive oil |
| 1 tsp | kosher salt |
| ½ tsp | cracked black pepper |
| 2 tsp | minced garlic |
| 6-8 | thinly sliced fresh sage leaves |
| pasta Water (reserve 1-2 cups) |
Method
- Preheat the oven to 400 F. Peel the butternut squash with a sharp peeler. Remove the seeds from the center halve and cut into 1-inch cubes.
- Place butternut squash cubes into a medium sized oven-safe casserole dish. Drizzle squash with olive oil, kosher salt and cracked black pepper. Add in the block of feta to the center of the dish. Turn the butternut squash and feta a few times to coat with olive oil and seasoning.
- Bake the butternut squash and feta for 40-45 minutes or until the squash is very tender
- While the squash and feta are baking, cook the pasta. Bring a large, salted pot of water to a boil and cook pasta noodles according to package instructions for ‘al dente’.
- Reserve two cups of pasta water. Drain the noodles and set aside.
- Add in the garlic, 1 cup of pasta water and half of the sage leaves. With a fork smash the butternut squash and feta cheese until creamy. Add extra pasta water to the mixture if needed. Serve warm with extra basil to garnish.
- Mix the butternut squash feta mixture with the warm pasta noodles. Garnish with extra sage and serve.
