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
Sophia Simmons
Author: Sophia Simmons

I love baking cakes!