Roasted Butternut Squash, Feta and Penne

Roasted Butternut Squash, Feta and Penne Recipe: Ingredients and Preparation

Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Roasted Butternut Squash, Feta and Penne is a delicious and hearty dish that combines the sweetness of butternut squash with the tanginess of feta cheese. This recipe is perfect for a cozy dinner on a cold evening or as a side dish for a holiday meal.

History

This recipe is a modern twist on traditional pasta dishes, incorporating the popular fall vegetable, butternut squash, and the creamy texture of feta cheese. It is a versatile dish that can be customized with different herbs and spices to suit your taste preferences.

Ingredients

1.5 lb (680 g) butternut squash, peeled and cut into 1 inch cubes.
1 tbsp olive oil, divided
1 tsp fresh rosemary, chopped
2 cloves garlic, crushed and chopped
1 x 8 oz (227 g) package of penne pasta
0.5 tbsp butter
0.5 large onion, chopped
0.25 cup low sodium chicken broth
0.5 cup feta cheese, crumbled
parmesan cheese (optional)

How to prepare

Preheat the oven to 450°F (232°C).
Place the squash in a roasting pan.
Drizzle 0.5 tbsp of olive oil over the squash and add the rosemary and garlic.
Toss the squash until it is coated.
Bake for 30 minutes or until the squash is golden and softened.
Cook the penne according to the package instructions.
Drain the penne, then return it to the saucepan.
Stir in the butter and toss the penne until it is coated.
Cover the penne to keep it warm.
Heat the remaining olive oil in a large skillet over medium-high heat.
Add the onion and cook for 7 minutes.
Stir in the broth, bring it to a boil, then reduce the heat to low.
Add the roasted squash and cooked penne to the skillet and gently toss to combine.
Add the feta cheese and gently toss.
Serve the dish with Parmesan cheese on the side.

Variations

Add cooked chicken or shrimp for extra protein.
Substitute the feta cheese with goat cheese for a different flavor profile.
Use different herbs like thyme or sage for a unique taste.

Cooking Tips & Tricks

Make sure to peel and cut the butternut squash into evenly sized cubes to ensure even cooking.

- Roasting the squash with garlic and rosemary enhances the flavors of the dish.

- Tossing the cooked penne with butter adds richness and helps the sauce stick to the pasta.

- Adding feta cheese at the end gives the dish a creamy and tangy finish.

Serving Suggestions

Serve the Roasted Butternut Squash, Feta and Penne with a side salad or garlic bread for a complete meal.

Cooking Techniques

Roasting the butternut squash brings out its natural sweetness and enhances the flavor of the dish. Tossing the penne with butter helps create a creamy sauce without the need for heavy cream.

Ingredient Substitutions

If you don't have butternut squash, you can use sweet potatoes or acorn squash as a substitute. You can also use different types of pasta like rigatoni or fusilli.

Make Ahead Tips

You can roast the butternut squash ahead of time and store it in the refrigerator until ready to use. Cook the penne and store it separately to prevent it from getting soggy.

Presentation Ideas

Serve the Roasted Butternut Squash, Feta and Penne in a large serving bowl garnished with fresh herbs like parsley or basil. Sprinkle some extra feta cheese on top for added flavor.

Pairing Recommendations

This dish pairs well with a crisp white wine like Sauvignon Blanc or a light red wine like Pinot Noir. A side of garlic bread or a green salad complements the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 380 per serving

Carbohydrates

Carbohydrates: 56g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 5g per serving

Proteins

Protein: 12g per serving

Vitamins and minerals

Butternut squash is a good source of Vitamin A, Vitamin C, and potassium.

Alergens

Contains dairy (feta cheese)

Summary

This dish is a balanced meal with a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious option for a meal.

Summary

Roasted Butternut Squash, Feta and Penne is a flavorful and satisfying dish that is perfect for a cozy dinner or holiday meal. With a good balance of carbohydrates, fats, and proteins, this dish is also rich in vitamins and minerals, making it a nutritious option for a meal. Serve with a side salad or garlic bread for a complete meal. Enjoy!

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Roasted Butternut Squash, Feta, and Penne. It was a chilly autumn day, the leaves were falling, and the smell of cinnamon and cloves filled the air. I was visiting my dear friend Agnes, who was known for her delicious and inventive dishes. As soon as I walked through the door, the aroma of roasting butternut squash and garlic greeted me.

Agnes greeted me with a warm hug and a mischievous twinkle in her eye. "I have a new recipe to share with you today, dear friend," she said, leading me to the kitchen. She pulled out a beautiful butternut squash from her pantry and began to peel and dice it with expert precision. As she drizzled it with olive oil and sprinkled it with salt and pepper, she explained how roasting the squash brought out its natural sweetness and depth of flavor.

Next, she boiled a pot of water and cooked the penne until it was al dente. In the meantime, she crumbled some feta cheese and chopped fresh parsley to garnish the dish. The kitchen was filled with the sounds of sizzling vegetables and bubbling pasta, and I couldn't wait to taste the final creation.

Once the squash was golden brown and caramelized, Agnes tossed it with the cooked penne and feta cheese. The creamy cheese melted into the warm pasta, creating a rich and comforting dish. She sprinkled the chopped parsley on top for a pop of freshness and color. As I took my first bite, I was transported to a cozy autumn day, surrounded by the warmth and love of good food and dear friends.

From that moment on, I was hooked on this recipe. I begged Agnes to share it with me, and she graciously obliged. She told me that she had learned it from her Italian grandmother, who had passed it down through generations. The combination of sweet roasted squash, tangy feta cheese, and al dente penne was a classic pairing that never failed to satisfy.

I made the dish for my family that same evening, and it was an instant hit. The flavors melded together beautifully, creating a harmonious symphony of tastes and textures. The sweetness of the squash paired perfectly with the salty feta, while the penne provided a satisfying base for the dish.

Over the years, I have made this recipe countless times, adapting and tweaking it to suit my own tastes. Sometimes I add a sprinkle of red pepper flakes for a bit of heat, or swap out the feta for creamy goat cheese. No matter how I make it, the dish always brings me back to that chilly autumn day in Agnes's kitchen, where I first fell in love with Roasted Butternut Squash, Feta, and Penne.

Now, whenever I make this recipe, I think of all the wonderful memories I have shared with friends and family over a steaming bowl of pasta. It has become a comforting staple in my culinary repertoire, a dish that never fails to bring a smile to my face and warmth to my heart. And I am forever grateful to Agnes for introducing me to this delicious and soul-nourishing recipe.