I’m not entirely sure what to call this. I think the original recipe was for a type of lasagna – and included meat. My version has evolved into a vegetarian stuffed pasta made with butternut squash, spinach, and feta. This is a fairly simple recipe to follow and keeps well in the freezer.
This week’s mouthful is inspired by friends who are new parents! C and I got to meet their beautiful boy on Saturday so I wanted to cook up something for them to keep in the freezer as a quick meal. Since one of our friends is a vegetarian this seemed like the perfect fit.
A quick tip about roasting squash – It will be much easier to remove the skin and seeds AFTER it’s roasted. Also make sure to flip your squash partway through cooking to avoid burning the skin.
Preheat oven to 390F. Slice butternut squash in half. Drizzle with olive oil and roast for 45-60 minutes or until soft. Remove seeds and skin. Mash and set aside
Reduce oven temperature to 375F. In two separate pans heat butter. In one pan cook onions until translucent. Add spinach. Cook through, strain, set aside.
In the second pan add the garlic, tomato sauce, and Italian herb mix. Season and heat through.
Assembly - cover the bottom of your baking dish with sauce. Combine the squash, spinach, and 3/4 of the feta cheese. Stuff the pasta tubes with filling. Layer the tubes in your baking dish, top with remaining sauce, feta, and parmesan cheese.
Cook for 30-45 minutes or until pasta is cooked through. I used noodles that did not need to be pre-cooked. Make sure to pre-cook your pasta if necessary.