Taken from Bowl Food
1.2 kg butternut peeled and cut into 2 cm cubes
1 tsp fresh rosemary
4 cloves garlic crushed
2 tbsp olive oil
1 large red onion sliced
1 tbsp honey
1/2 cup chicken stock
200g feta, crumbled
100g fresh rocket leaves
Preheat the oven to 200 degrees. Place the pumpkin in a roasting tin with the rosemary, garlic and 1 tbsp olive oil, and toss to coat. Bake for 30 minutes, or until the pumpkin is soft and golden. Season.
Meanwhile, cook the penne in a large saucepan of lightly salted boiling water until al dente. Drain, return to the pan and stir in the butter. Keep warm.
Heat the remaining oil in a frying pan over medium heat, add the onion and cook for 3-5 minutes, then add the honey and cook for 2 minutes or until the onion starts to caramelise. Add the stock and simmer gently for 5-7 minutes, or until reduced slightly.
Add the roast pumpkin to the onion mixture, stir to combine, then add to the pasta with the feta and rocket. Toss to combine and season to taste.
While I do like the contrast between the sweetness of the pumpkin and the sharp taste of the feta, I am not too sure that I appreciate the addition of honey. I suspect it’s a question of taste. I intend to remove honey from this dish if i do cook it again.