Archie Johnson
Course: Side Dish Cuisine: American Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Calories: 275kcal
Let’s get started!
– 1 lb pasta – 1 butternut squash, peeled and diced into 1-inch chunks – 3 sprigs of fresh thyme – 8 oz feta cheese – ½ tsp crushed red pepper flakes – 2 tbsp olive oil – ½ tsp ground black pepper – 1 tsp kosher salt
1. Preheat the oven to 425°F (220°C). 2. Toss together butternut squash and crumbled feta cheese in a big baking dish or on a large tray. 3. Drizzle with olive oil, then sprinkle with salt, pepper, red pepper flakes, and thyme.
4. Roast the squash and feta in the oven for 40 minutes, until the squash is soft. 5. While that's cooking, cook pasta according to package instructions. 6. Drain and set aside.
7. Use some of the leftover pasta water to mix with the roasted squash and feta. 8. Blend it all together until it's mostly smooth. 9. Combine the squash sauce with the cooked pasta.