Butternut Squash And Feta Pasta Salad

Butternut Squash And Feta Pasta Salad

Prep Time 25 mins
Cook Time 25 mins
Total Time 30 mins
Course Pasta, Salads
Servings 6

Ingredients
  

  • 750 g butternut squash
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon chopped thyme leaves
  • 500 g dried penne
  • 350 g feta cheese, diced
  • 350 g cherry tomatoes, halved
  • 4 tablespoons chopped basil
  • 4 tablespoons pumpkin seeds, toasted in a dry frying pan
  • sea salt and freshly ground black pepper
  • #dressing#
  • 150 ml extra virgin olive oil
  • 3 tablespoons tapenade
  • freshly squeezed juice of 1 lemon
  • 1 teaspoon clear honey
  • sea salt and freshly ground black pepper

Instructions
 

  • #The sweetness of the butternut squash combines wonderfully with the sharpness of the feta cheese, while the pumpkin seeds add a little crunchy goodness to this hearty pasta salad.# Preheat the oven to 200°C (400°F) Gas 6.
  • Peel and deseed the butternut squash and cut the flesh into bite-sized pieces. Put into a bowl or plastic bag, then add the oil, thyme, salt and pepper. Toss well, then arrange in a single layer in a roasting tin. Roast in the preheated oven for about 25 minutes until golden and tender. Leave to cool.
  • To make the dressing, put the oil, tapenade, lemon juice and honey into a bowl. Whisk well, then add salt and pepper to taste.
  • Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the instructions on the packet. Drain well, then immediately stir in 4 tablespoons of the dressing. Leave to cool.
  • Butternut Squash-feta cheese pasta salad-butternut squash how to cook
    Butternut Squash-feta cheese pasta salad-butternut squash how to cook
    When cool, put the pasta and squash into a salad bowl and mix gently. Then add the feta cheese, tomatoes, basil and toasted pumpkin seeds. Just before serving, stir in the remaining dressing.
Keyword Pasta recipes, Salad recipes