Besides cutting the squash up into cubes and roasting it, this meal is a quick and easy weeknight meal. I enjoyed the combined salty and sweet flavours from the caramelized onions in honey and the salty feta cheese. If you felt like more salt or wanted to add meat to this vegetarian dish I would add pancetta.
Butternut squash, peeled and cut into cubes
2 Tbs of Rosemary
1 Tbs of olive oil
4-5 garlic cloves, crushed
1 Tbs of butter
Spaghetti for four (or penne)
1 Red onion, sliced
1 Tbs of honey
½ Cup of chicken or vegetable stock
¾ Cup of feta, crumbled
Shavings of parmesan for garnishing
I didn’t have any in my fridge, but peppery arugula would be nice added to this dish at the very end before serving.
Preheat oven to 400F.
Peel and cut the squash into bite size cubes, place in roasting pan with rosemary, garlic and toss with olive oil. Roast for about 30 minutes or until cooked.
Cook pasta in salted water until al dente, drain, put pasta back into the pot, toss with butter and keep warm.
Meanwhile, sauté onion in oil for about 3 minutes, add honey and cook until caramelized. Add the stock to the onion and reduce by almost half. Add squash, pasta, feta and combine. Garnish each dish with parmesan shavings.