Serves 6 as a side dish or a healthy make-ahead lunch, or up to 20 on a buffet at a party.
Prep Time 20minutes
Cook Time 40minutes
Total Time 1hour
Servings 6
Ingredients
1poundbutternut squashpeeled, seeded and diced
½poundeggplantpeeled and diced
4plum tomatoesdiced
1medium red oniondiced
1tablespoonextra virgin olive oil
½teaspooncoarse salt
¼teaspoonfreshly ground black pepper
1garlic clovefinely minced
4ouncesfeta or goat cheesecrumbled
¼cupfresh flat-leaf parsleyrough chopped
1teaspoonfresh oreganochopped
½poundcellentani (corkscrew) pasta
Instructions
Heat oven to 450°F. In a large bowl, combine squash, eggplant, tomatoes, red onion, oil, salt and pepper and toss to combine. Spread vegetables evenly in a single layer on a large non-stick or foil-lined rimmed baking sheet. Roast until fork-tender and lightly browned, about 30 minutes, stirring once halfway through. Stir in garlic after you take out of the oven and allow to cool.
While the vegetables are roasting, combine the cheese, parsley, and oregano in small bowl.
If you're making ahead, transfer the vegetables to a storage container (or the dish you plan to serve in covered in plastic wrap). Transfer the cheese mixture into a separate storage container. Refrigerate the vegetables until just before serving; take the cheese out of the fridge about 30-60 minutes before you assemble the dish.
Before serving, cook the pasta in salted water according to package directions. Drain and rinse under cold water to quickly cool the pasta. Toss the pasta with the vegetables first, then the cheese mixture.
If you are serving immediately, add salt and pepper to taste. If you are serving later in the day, chill the entire dish in the refrigerator and salt and pepper to taste just before serving.