Roasted Feta & Kabocha Squash Rigatoni
Roasted Feta & Kabocha Squash Rigatoni
Ingredients:
- 1 block feta cheese
- 4-6 cloves of garlic, peeled & smashed
- 1 pound kabocha squash, cut into one-inch cubes*
- ¼ cup olive oil
- 2 cups spinach, packed
- ½ pound rigatoni pasta
- salt to taste
- pepper to taste
- red pepper flakes to taste
*NOTE: Microwave the squash for a few minutes so it is easier to cut. Slice squash in half lengthwise and remove the skin & seeds before cutting into cubes.
Directions:
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Preheat the oven to 400ºF.
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In an oven-safe baking dish, add the squash, garlic cloves, and feta cheese in the middle. Give the ingredients a drizzle of olive oil, season with salt, pepper, and red pepper flakes. Bake for 35 minutes.
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In the meantime, bring a pot of water to a boil. Cook the rigatoni pasta to al dente (cooking times may differ, refer to the directions on the back of the pasta box). Drain the cooked pasta and set it aside.
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Once the feta and squash mixture is done, add the cooked pasta and spinach directly to the baking dish. Using a wooden spoon, stir to mix all the ingredients together. Season with salt and pepper to taste.
- Serve & Enjoy!
