Makes
4 to 6 servingsIngredients
- 4 cups cubed butternut squash
- Olive oil
- Salt
- Pepper
- 4 ounces sheep’s milk feta cheese
- ⅓ cup basil pesto
Instructions
- Preheat oven to 375°. Toss squash with olive oil, salt, and pepper and spread it out on a baking sheet in a single layer. Roast squash until soft, 20–30 minutes. While still warm, toss with feta cheese and drizzle with pesto.
