Ingredients
Scale
- 360 g pasta shells
- 1 kg butternut squash pumpkin
- 8 garlic cloves
- 180 g feta cheese
- 2 big handfuls baby spinach
- 1 handful walnuts
- ¼ cup extra virgin olive oil
- 8 sprigs of thyme
- Salt and pepper to taste
- Chilli flakes (optional)
Instructions
- Preheat your oven to 200°C/400°F.
- Peel and chop the butternut squash into 2cm cubes and place in an oven-safe dish.
- Add garlic cloves (in skins), thyme, olive oil, salt, and pepper; mix thoroughly.
- Place the block of feta in the center of the mixture and drizzle additional olive oil on top.
- Roast in the oven for about 25 minutes until tender.
- Cook pasta in salted water during the last 10 minutes of roasting; reserve some pasta water before draining.
- Once roasted, peel garlic skins and mash them in the tray.
- Stir in the roasted pumpkin mixture with the softened feta until well combined.
- Add fresh spinach, drained pasta, and reserved pasta water; toss gently until creamy.
- Serve topped with chilli flakes and crumbled walnuts.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 6g
- Sodium: 410mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 25mg