Italian Roasted Butternut Squash & Feta Pasta
A creamy, silky pasta tossed with roasted butternut squash, caramelized feta, and tender kale. The roasted garlic and squash are blended into a naturally luxurious sauce that comes together with pasta water, making this an elegant yet approachable fall dinner.
Ingredients
×- Roasted squash & feta
- Pasta & sauce
- For finishing
Method
- 01
Heat oven to 425°F (220°C). Toss squash and shallot with olive oil, paprika, cumin, red pepper flakes, salt, pepper and maple syrup.
- 02
Add garlic heads, and feta to the center, drizzle with a little olive oil and sprinkle with rosemary.
- 03
Roast for 30-35 minutes, until the squash is caramelized and tender.
- 04
Meanwhile, cook pasta until al dente. Reserve the pasta water for the sauce.
- 05
Sauté kale with a little olive oil for 2–3 minutes, until tender.
- 06
Set aside ½ cup roasted squash. Squeeze the garlic from its skins and blend the remaining squash, shallot, roasted feta, cottage cheese, lemon juice, lemon zest, Dijon and nutmeg with 1 cup pasta water until smooth. Add more pasta water until the sauce is silky and pourable.
- 07
Add pasta, kale and sauce to the skillet. Toss over low heat, adding more pasta water as needed until glossy and creamy.
- 08
Fold in the reserved roasted squash.
- 09
Top with rosemary, black pepper, Parmesan, and enjoy!
From our kitchen
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