Roasted Feta & Kabocha Squash Rigatoni
- 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.
Preheat the oven to 400ºF.
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.
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.
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!