This is a fall version of this summer’s legendary tomato feta pasta and it’s just delicious. Squash is one of my favorite vegetables as it’s super versatile, tasty and its subtle sweetness goes perfectly with the saltiness of the feta. Nutritionally, it’s a powerhouse as well of course with lots of vitamin A, C and E as well as some trace minerals to boost our immune system in the colder season.
Serves 4
Ingredients: (preferably organic)
- 2 cups butternut squash, diced
- 1 block VioLife vegan feta
- 1 clove garlic, minced
- 2 tbsp olive oil
- a few sprigs fresh thyme
- pink Himalyan salt, to taste
- black pepper, to taste
- 1 box pasta of your choice (I use GF brown rice pasta)
Directions:
01. Pre-heat the oven to 200 degrees.
02. In a baking dish, combine butternut, minced garlic, some fresh thyme leaves and salt. Mix well and place feta in the middle. Season with black pepper and bake for 35 minutes, until the feta is melted and the pumpkin is tender.
03. While it’s baking, cook the pasta.
04. When the pumpkin & feta are done, remove from the oven and mix everything well, squashing the pumpkin with a fork. Mix in the pasta and combine everything. Garnish with more fresh thyme and black pepper. Enjoy!
