Typing up this recipe on request of my dear Thameena.
Ingredients
(these can be eyeballed and adjusted to your preference - no hard rule on measurements
tbsp = tablespoon)
1 block of feta
Cubed buttternut squash - 2-3 cups
Minced garlic - 3 cloves
Red onion - 1 small diced (or any onion and amount of your choice)
Chopped fresh basil - 2 tbsp
Herbes du Provence - 2 tbsp
Butter - 2 tbsp
Olive oil - to drizzle (approx 1/4 cup - be generous)
Salt and pepper (both black pepper and chilli flakes) to taste
Pasta of your choice
Directions:
Preheat oven to 350 C
Place your block of feta in the middle of casserole
Toss in butternut squash, onion, garlic, basil, herbes du provence, olive oil and season with salt and pepper to your preference.
Tip: be generous with your olive oil so that it melds all the ingredients together for a saucy base (we will be adding a little bit of the pasta water to make it more sauce-like, as needed).
Because you want the butternut squash to retain its moisture and melt down, cover your casserole dish with aluminum foil so all that flavourful goodness is trapped inside and the contents don't dry out.
Place in oven - let cook for 20 to 45 mins.
Check in from time to time to see if the butternut squash melts under pressure from a fork and if the feta is melty - don't be afraid to let it stay in longer just to get it more sauce-like (think butternut squash soup!)
Bring pot of water to boil and cook your pasta as per package instructions. (remember to keep some of your pasta water)
Once you've decided your oven contents are done, take it out of the oven, mix it up with a fork until you've got a nice cheesey-squashy sauce texture.
Add in your pasta and toss so the pasta is coated with the butternut squash feta sauce - if it's thick, add in a bit of the hot pasta water so that it becomes more liquid.
Garnish as you prefer (parmesan cheese, chives, chilli flakes, chopped bacon, etc.) and enjoy!
