Roasted Squash with Sheep’s Milk Feta and Pesto
4 cups cubed butternut squash
4 ounces sheep’s milk feta cheese
⅓ cup basil pesto
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.
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