Description
A super simple pasta dish made with feta cheese, butternut squash, onions, tomatoes and cauliflower.
Ingredients
Units
Scale
- 1 butternut squash, peeled and cubed
- 1 yellow onion
- 1 cup cauliflower, chopped
- 3 cups cherry tomatoes
- 5 cloves garlic
- 4 tbsp olive oil
- 8 oz block feta cheese
- 2 tsp rosemary, chopped
- 1 tbsp thyme, chopped
- 16 oz orecchiette pasta/ other pasta
- 1/2 cup pasta water
- 3 tbsp lemon juice
- 3 cups chopped Dino kale
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- In a 9×13 inch baking dish add cherry tomatoes, butternut squash, onion and garlic.
- Drizzle olive oil over the vegetables. Sprinkle thyme, rosemary, salt, and pepper over the vegetables and toss to coat. Place the feta cheese block in the center of the baking dish.
- Bake in preheated oven for 25-30 minutes. The tomatoes should have burst open and the butternut squash and onions should be soft. Test by poking with a fork.
- Make the pasta while the feta and vegetables are cooking. Follow the instructions provided on the box. Be sure to salt the pasta water for taste. Before you drain the pasta water, reserve 1/2 cup of pasta water.
- Once the feta and vegetables are finished cooking, remove from oven. Squeeze lemon juice over the vegetables and gently stir the feta and vegetables together until creamy.
- Pour pasta into the feta vegetable mixture and gently mix to combine. If the consistency is still too thick or dry, mix in the reserved pasta water. Top the dish with fresh rosemary or thyme. Best when served hot!