Roasted Butternut Squash, Feta and Penne

Description
Roasted Butternut Squash, Feta and Penne from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
 * Cook Time: About 45 minutes
 * Serves: 8

Ingredients

 * 1½ pounds butternut squash, peeled and cut into 1-inch cubes.
 * 1 tablespoon olive oil, divided
 * 1 teaspoon fresh rosemary, chopped
 * 2 cloves garlic, crushed and chopped
 * 1 x 8-ounce package of penne pasta
 * ½ tablespoon butter
 * ½ large onion, chopped
 * ¼ cup low sodium chicken broth
 * ½ cup feta cheese, crumbed
 * Parmesan cheese (optional)

Directions

 * 1) Preheat oven to 450 °F.
 * 2) Place squash in a roasting pan.
 * 3) Drizzle ½ tablespoon of the olive oil over the squash and add the rosemary and garlic.
 * 4) Toss until coated.
 * 5) Bake for 30 minutes or until squash is golden and softened.
 * 6) Cook penne according to package instructions.
 * 7) Drain, then return to saucepan.
 * 8) Stir in the butter and toss until coated.
 * 9) Cover to keep warm.
 * 10) Heat remaining olive oil in a large skillet over medium-high heat.
 * 11) Add onion and cook for 7 minutes.
 * 12) Stir in the broth, bring to a boil then reduce heat to low.
 * 13) Add the squash and penne and gently toss to combine.
 * 14) Add feta cheese and gently toss.
 * 15) Pass the Parmesan cheese at the table.