Creamy Butternut Squash and Feta Pasta
This is a fall take on the viral feta pasta. A creamy, cheesy butternut squash sauce brings all the fall flavors into this savory dish.
Servings 4
Ingredients
- 4 cups chopped butternut squash about a 1.5 lbs butternut
- 1 cup cherry/baby tomatoes
- 2 tablespoon fresh thyme, de-stemmed and chopped
- 1 teaspoon sage powder
- 1 teaspoon salt
- 2-4 tablespoon olive oil I like to use 1 tbs. of garlic infused olive oil (If you are not using garlic infused, add a few cloves of garlic to the dish)
- 1 block feta 4 servings of crumbled feta (I use a vegan version)
- 1 ½ cups milk of choice
- 4 servings pasta of choice *cooked
- Optional: protein, veggies I like to use chicken-apple sausage, extra veggies like sautéed kale, peas, or bell pepper
Instructions
- Preheat oven to 425F
- Add chopped butternut squash, tomatoes, herbs, and salt to a baking dish. Toss with olive oil to coat. If you are not using a garlic infused olive oil, add a few garlic cloves to the dish.
- Add your block of feta in the middle of the dish or sprinkle feta on top.
- Bake for about 40 minutes, until squash is fork tender.
- Let the squash cool down for 10 minutes before adding to a high speed blender or food processor with the milk. Blend until smooth.
- Taste and add more salt or herbs as desired.
- Toss your cooked pasta, protein, and veggies (if using) with the butternut squash sauce. I like to sprinkle some nutritional yeast on top. Enjoy!