Butternut Squash Baked Feta Pasta

🥘 Ingredients

• butternut squash 5 cups
• olive oil ¼ cup
• salt ½ tsp
• red pepper flakes 0.06 tsp
• feta 8 oz
• olive oil 1 tbsp
• garlic 3 cloves
• sage leaves 10 leaves
• salt ¼ tsp
• pepper ¼ tsp
• salted water
• orzo 1 lb
• pasta water
• hot honey 1 tbsp
• salt ¼ tsp
• pepper ¼ tsp

1. 1

   Preheat your oven to 425°F. In a baking sheet , toss butternut squash with olive oil , salt , and red pepper flakes . Roast until tender and lightly caramelized, 25 minutes|30%minutes .
2. 2

   In a baking dish , arrange the roasted squash with feta . Drizzle with olive oil , then top with garlic (finely minced) and sage leaves . Season with salt and pepper . Roast until the feta is soft and beginning to melt, 15 minutes|20%minutes .
3. 3

   In a large pot , bring salted water to a boil and cook orzo until al dente, about 8 minutes|10%minutes . Reserve a little pasta water if needed and drain.
4. 4

   Add the roasted squash and feta mixture to the pot with the drained pasta and toss to combine. Drizzle with hot honey . Season with additional salt and pepper to taste. Serve warm.