Creamy Squash and Feta Pasta

Creamy Squash and Feta Pasta

easy 45 minutes

with spinach, walnuts and an endive, apple and cranberry appetizer

Ingredients

  • Butternut Squash(es)
  • Feta Cheese
  • Baby Spinach
  • Farfalle
  • Shallot
  • Garlic Clove(s)
  • Fresh Parsley and Thyme
  • Walnuts
  • Dried Cranberries
  • Vegetable Broth Cube(s)
  • Green Apple
  • Chicory

Step 1 image

1. Preheat the oven to 400°F. Peel the squash and cut it into small cubes. Cut the feta cheese into cubes. Chop shallot, garlic and herbs separately.

Step 2 image

2. Place the squash, shallot, garlic, thyme, half of the parsley and feta in a baking dish. Add a drizzle of oil, salt and pepper. Mix. Bake in the oven for 34-38 minutes until the squash is tender.

Step 3 image

3. Cut the apple into very small cubes. Chop the walnuts and cranberries. Separate the endive leaves. In a bowl, mix the apple with the cranberries, the remaining parsley, a drizzle of oil, a dash of balsamic vinegar, salt and pepper. Place in the endive leaves. Set aside.

Step 4 image

4. Bring a pot of salted water to a boil. Cook the pasta 8-10 minutes until tender. Keep 3/4 2P | 1.25 3P cup of cooking water then drain. Crumble 0.5 2P | 0.5 3P broth cube in the reserved cooking water.

Step 5 image

5. When the squash is tender, put it in a food processor with a bit of cooking water. Mix until combined. Place the sauce, pasta, spinach and remaining broth in a large bowl and mix. Adjust seasoning to taste.

Step 6 image

6. Serve the endives as a starter then serve the squash pasta. Bon appétit!