Roast Butternut Squash & Feta Pasta Traybake

Our autumnal spin on the viral baked feta pasta trend! The magic happens in the oven as the sauce makes itself from the creamy feta and caramelised squash. All topped with a crunchy ciabatta crumb for a gorgeous mix of textures. Best of all - it's a one dish wonder!

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Ingredients

butternut squash 1 (chopped)
red onion 2 (wedges)
spinach 2 handful
smoked paprika 1 tsp
vegetable stock cube 1 (crumbled)
olive oil 3 tbsp
ciabatta roll 1 (torn)
dried oregano 1 tsp
fusilli pasta 300 g
feta 200 g

Method

Preheat the oven to 200°C/180°C fan/gas mark 6. Peel and chop the butternut squash into small pieces. Slice the red onion into wedges.
Add the butternut squash, red onion, pasta, paprika, vegetable stock cube, half the olive oil and a pinch of salt and pepper to a baking dish. Add 100ml water per serving to the dish, then stir well. Toss well to coat then place the block of feta on top of the vegetables and pasta. Roast in the oven for 30 minutes, stirring halfway through. If needed, you can add a little extra water.
Make the crumb. Tear the ciabatta into small chunks and pop into a small bowl then toss together with the oregano and the rest of the olive oil.
After 30 minutes remove the dish from the oven and stir through the spinach. Scatter the herby ciabatta crumb on top. Bake for another 15 minutes until the spinach has wilted and the ciabatta is crunchy.
Serve the dish on the table for everyone to help themselves. Plate up and enjoy!

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Roast Butternut Squash & Feta Pasta Traybake

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Ingredients

Method

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