Roasted Butternut Squash Spaghettini

by Leanne Vogel, Healthful Pursuit

Roasted Butternut Squash Spaghettini

Author: Leanne Vogel

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4

A meatless dish of roasted butternut squash, pumpkin seeds and feta.

Ingredients

• 1 cup cubed and peeled butternut squash
• 1/4 cup extra-virgin olive oil, divided
• Sea salt and freshly ground pepper, to taste
• 1/2 lb whole wheat spaghettini
• 140 gram package of Happy Days Dairies Feta Goat Cheese Crumbles
• ¼ cup toasted pumpkin seeds
• ¼ cup packed parsley

Instructions

Preheat the oven to 425F.

Arrange squash in a single layer on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper, to taste. Bake for 20 minutes until the pieces are golden and cooked through. Remove from the oven and set aside to cool slightly.

While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions. Drain and reserve 1/4 cup of the pasta water.

Add pasta and remaining ingredients; including the pasta water, to a large bowl and toss until combined. Season with salt and pepper, to taste and enjoy!