4 tablespoons pumpkin seeds, toasted in a dry frying pan
sea salt and freshly ground black pepper
#dressing#
150mlextra 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 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.
