Butternut Squash Feta Pasta

Ingredients

1 Small Butternut Squash

2 Tbsp + 1 Tbsp Olive Oil

3/4 Tsp Salt

1 Tsp Black Pepper

1 Medium Sweet Onion (Minced)

3 Garlic Cloves

1 Block Feta

3 Basil Leaves

2 Cups Pasta Water

16oz Your Favorite Pasta (I used spaghetti)

Directions

1. Preheat the oven to 425° degrees and line a baking pan with foil.

2. Chop the squash so that there is no skin and they are in large chunks, place them on the lined tray with the peeled garlic cloves as well as the 2 tbsp of olive oil, salt, and pepper. Place in the oven to roast for about 20 minutes or until a fork can go straight through the center with minimal effort.

3. Place a pot of water on the stove to boil for the pasta. While the pasta water is coming to boil, in a large deep sauté pan add the minced onion, 1 tbsp olive oil, as well as salt and pepper to taste.

4. Sauté until fragrant. Add the block of feta into the center of the pan and cover for 10 minutes on low heat stirring occasionally.

5. Once the pasta water is boiling add a generous pinch of salt and add the pasta, cooking for 8-10 minutes until aldenté.

6. While the pasta is cooking remove the squash from the oven and add it into the pot with the onion and feta.

7. Taking about 2-3 cups of pasta water (out of the cooking pasta) and adding it into the squash mix, use an immersion blender and blend until smooth and creamy. (If you do not have a immersion blender add all the needed ingredients in to a stand blender and blend until smooth).

8. Drain the pasta once cooked and add it to the sauce mix until it’s all coated.

9. Placed wanted amount into a dish add salt and pepper to taste and garnish with chopped basil.

10. Enjoy!

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