Baked Butternut Squash & Feta Pasta
DATE: October 11, 2023
- 45 Mins.
- Serves 4
Featured product
Let The Good Thymes Roll
Italian Spice Blend
Let The Good Thymes Roll Refill
Italian Spice Blend
- 1½ lbs. butternut squash, peeled and cubed
- 8 oz block feta cheese
- 1 lb. Banza pasta (gluten-free)
- ¼ cup olive oil
- 4 cloves garlic, minced
- 12 thyme spriggs + more for garnish
- 2 tbsp Let the Good Thymes Roll Italian Spice Blend
- 1 tsp sea salt
- ¼ tsp black pepper
- 1 cup vegetable or chicken stock (more if needed)
- 2 links, chicken sausage, removed from casing and chopped
- 1 small bunch kale, chopped
Directions
- Preheat the oven to 400˚F.
- Remove the thyme leaves from the stems.
- In a 13x9 baking dish, add the butternut squash cubes, garlic, thyme, Let the Good Thymes Roll Italian spice blend, olive oil, sea salt and pepper. Mix well and coat the squash with the seasoning and oil. Make a space in the center and add the block of feta cheese.
- Bake in the oven for 30 minutes turning the squash half way through.
- While the squash and feta roast, make the sausage and kale mixture. In a skillet add a tip of oil and sauté the chopped sausage for 3-5 minutes until hot, add the chopped kale on top and cover and turn off the heat. Allow to it steam and wilt for 5 minutes.
- Make the Banza pasta- you can also use regular pasta if you are not avoiding gluten. Follow package instructions. Reserve the pasta water if you are not using stock but make sure it is salted to your taste.
- When the squash is ready, allow to cool for a 10 minutes, then add the contents to a high powered blender. Add the stock or the pasta water. If the blender gets stuck, add more liquid. You want a saucy consistency. Taste and adjust the seasoning, if needed.
- Spread the pasta in the same 13x9 dish. Add the sausage and kale mixture, pour on the squash and feta sauce. Stir well and serve immediately.
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