yum! Roasted squash on pasta with some salty feta cheese,. So fabulous and easy! I just eyeballed the amounts and times when I made it but these are from the cookbook.
1. Preheat oven to 400 degrees. Put 2.5 lbs butternut squash (peeled and cut into 3/4″ chunks), 1 sliced red onion, 8 unpeeled garlic cloves, 1 tbl of rosemary, drizzle with a little oil and rub until coated. Roast for 30 minutes or until squash is soft and starting to caramelize.
2. Cook the pasta (something short, 1 lb)
3. Squeeze the roasted garlic out of skin and into additional oil – mash.
4. Add garlic/oil to the hot pasta, then add the roasted squash and onions, 8 oz. of feta (or marinated feta cheese), some parsley and parm. Toss.