Penne with Butternut Squash and Feta
Author: Emma
Recipe type: Main
Serves: 4
- 2 tbsp olive oil
- 1 small butternut squash (2lbs-ish),
- 1.5 tsp dried mint
- 1.5 tsp chili flakes
- 1 tbsp dried oregano
- 2 cups baby spinach
- 1 cup feta, cubed
- ½ cup kalamata olives
- ½ lb wholegrain penne pasta (or another pasta of your choosing)
- Salt and Pepper to taste
- Preheat oven to 200C/400F
- Peel and deseed the squash, cut into 1 inch bite size chunks
- Toss squash chunks with olive oil, mint, chili flakes and oregano in a baking dish
- Roast squash until tender, about 25 minutes, then remove from oven
- While the squash is roasting, cook pasta according to package instructions, drain and set aside.
- Add the spinach to the baking dish immediately, and with a wooden spoon toss (with gusto!) until the spinach starts to wilt
- Add olives and feta, and toss for another minute
- Add the pasta to the dish and mix until everything is evenly combined, if the mixture looks a little dry add another glug of olive oil
- Add salt and pepper to taste (although, I think the feta and olives give enough salty flavour), and serve into warmed bowls
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/penne-with-butternut-squash-and-feta/
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