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Ingredients
1 butternut squash, peeled and cubed
1 onion, cubed
2 carrots, peeled
2 whole heads of garlic
olive oil
salt to taste
freshly cracked black pepper, to taste
1/2 teaspoon or more crushed red pepper flakes
8-12 cups broth
1 pound (500g) baby spinach leaves
1 teaspoon dried thyme
1 pound (500g) tortellini pasta
1 cup heavy cream
feta cheese
Instructions
Preheat the oven to 400 °F, 200 °C.

Place the butternut squash cubes, onion, and carrots on a baking pan. Drizzle with olive oil and season with salt and black pepper.

Cut a quarter inch from the top of the garlic heads and place them in foil. Drizzle the garlic with olive oil and season with salt. Close the foil by bunching it together.

Roast the veggie tray for about 40 minutes or until fork-tender.

Roast the garlic for 50-60 minutes. The garlic is ready when it is golden and soft.

Transfer the roasted veggies to a blender and add some broth. Squeeze the garlic cloves into the blender. Puree until smooth.

Pour the mixture into a large pot and add the remaining broth, crushed red pepper flakes, thyme, and season with salt and pepper. Bring to a boil and add the spinach. Add the tortellini pasta and cook according to the package instructions. Fresh tortellini usually takes 2-3 minutes and dried takes 8-10. Add the heavy cream and adjust the seasoning if needed.

Serve topped with crumbled feta cheese. Kali Orexi!

Notes
Instead of tortellini, other pasta can be used:

ravioli
gnocchi
orzo or orichetti
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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