BAKED FETA AND SQUASH PASTA with SUN-DRIED TOMATOES AND SAUSAGE
INGREDIENTS
1 medium butternut squash peeled, seeds removed, and cut into 1-inch pieces
1 block of feta cheese
1 tsp of salt and pepper
1 tbsp of fresh thyme and sage chopped
1 tsp of red chili flakes (optional)
2 tbsp of olive oil
3 cloves of minced garlic (optional)
1 pound of sweet Italian sausage
1 cup of chopped sun-dried tomatoes, reserve 2 tbsp of the oil
2 cups of fresh spinach chopped (optional)
1 box of pasta of your choice
1 1/2 cup of pasta water reserved
DIRECTIONS
Preheat your oven to 400°F
Prepare the Squash: In a 9x13 baking pan, add the peeled and cubed squash. Nestle the block of feta cheese in the center. Drizzle the olive oil and 1 tablespoon of the sun-dried tomato oil over the squash and feta. Sprinkle with fresh herbs and spices to taste.
Roast: Place the pan in the oven and roast for 40-50 minutes, or until the squash is very soft and fork-tender.
Cook the Pasta: While the squash is roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Before draining, reserve 1 1/2 cups of pasta water (this step is crucial!).
Cook the Sausage: In a sauté pan over medium heat, add 1 tablespoon of the sun-dried tomato oil. Remove the casings from the sausage and crumble it into the pan along with the chopped sun-dried tomatoes. Cook until the sausage is no longer pink, then set aside.
Blend the Sauce: Once the squash is done roasting, transfer it to a high-speed blender and 1 cup of the reserved pasta water. Blend until smooth, being careful with blending a hot mixture.
Combine: In a large pot, combine the blended sauce with the cooked pasta, sautéed sausage, the rest of your pasta water and fresh spinach. Toss everything together until well coated.
Serve: Enjoy your delicious roasted squash and sausage pasta!
