Roasted Butternut Squash, Feta and Penne

==Description==
Roasted Butternut Squash, Feta and Penne from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
* Cook Time: About 45 minutes
* Serves: 8
== Ingredients ==
* 1½ pounds butternut squash, peeled and cut into 1-inch cubes.
* 1 tablespoon olive oil, divided
* 1 teaspoon fresh rosemary, chopped
* 2 cloves garlic, crushed and chopped
* 1 x 8-ounce package of penne pasta
* ½ tablespoon butter
* ½ large onion, chopped
* ¼ cup low sodium chicken broth
* ½ cup feta cheese, crumbed
* Parmesan cheese (optional)
== Directions ==
# Preheat oven to 450 °F.
# Place squash in a roasting pan.
# Drizzle ½ tablespoon of the olive oil over the squash and add the rosemary and garlic.
# Toss until coated.
# Bake for 30 minutes or until squash is golden and softened.
# Cook penne according to package instructions.
# Drain, then return to saucepan.
# Stir in the butter and toss until coated.
# Cover to keep warm.
# Heat remaining olive oil in a large skillet over medium-high heat.
# Add onion and cook for 7 minutes.
# Stir in the broth, bring to a boil then reduce heat to low.
# Add the squash and penne and gently toss to combine.
# Add feta cheese and gently toss.
# Pass the Parmesan cheese at the table.
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Category:Butternut squash Recipes
Category:Vegetarian Recipes
Category:Penne Recipes
Category:Feta Recipes
Category:Main Dish Pasta Recipes