Roasted Squash with Sheep’s Milk Feta and Pesto

Roasted Squash with Sheep’s Milk Feta and Pesto

4-6

4 cups cubed butternut squash

Olive oil

Salt

Pepper

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.

From Issue

No. 07 / Winter 2019

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