Roasted Butternut Squash, Feta and Penne

Info
Cook Time: About 45 minutes

Serves: 8

Ingredients

 * 1-1/2 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 8-ounce package of penne pasta


 * 1/2 tablespoon butter


 * 1/2 large onion, chopped


 * 1/4 cup low sodium chicken broth


 * 1/2 cup feta cheese, crumbed


 * Parmesan cheese (optional)

Directions

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

Source

 * 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