Butternut Squash Baked Feta Pasta Recipe
Introduction
This Butternut Squash Baked Feta Pasta is a cozy, comforting dish perfect for any night of the week. Roasted squash and creamy feta blend into a luscious sauce that pairs beautifully with your favorite pasta. It’s simple to make yet impressively flavorful.
Ingredients
- 1 small butternut squash (about 2 ½ cups diced)
- 8 oz block of feta cheese
- 2 tbsp olive oil
- 2 garlic cloves, peeled
- 1 tsp dried thyme or 1 tbsp fresh thyme
- ½ tsp kosher salt
- ¼ tsp black pepper
- 10 oz short pasta (shells or rigatoni work great)
- ½ cup reserved pasta water
- Optional: extra thyme and chili flakes for topping
Instructions
- Step 1: Peel and dice the butternut squash into ½ inch cubes to make about 2 ½ cups.
- Step 2: In a 9×13 baking dish, place the diced squash, peeled garlic cloves, and the block of feta cheese in the center. Drizzle with olive oil, then sprinkle with thyme, salt, and black pepper.
- Step 3: Roast in a 400°F oven for 30 to 35 minutes, until the squash is tender and the feta is golden on top.
- Step 4: While roasting, cook the pasta in salted boiling water until al dente. Reserve ½ cup of pasta water before draining.
- Step 5: Transfer the roasted squash, garlic, feta, and all the juices from the baking dish into a blender. Add the reserved pasta water and blend until smooth and creamy.
- Step 6: Pour the sauce over the cooked pasta and toss well to coat. Taste and adjust seasoning if needed.
- Step 7: Serve in bowls, adding extra thyme and chili flakes on top if you like a bit of heat. Enjoy warm.
Tips & Variations
- Cut the squash into small ½ inch cubes for even roasting and quicker cooking.
- Use a block of feta rather than crumbled for a creamier sauce.
- Reserve pasta water to help make the sauce smooth and glossy.
- Add chili flakes for a touch of heat if you like it spicy.
- Substitute goat cheese for feta for a tangier flavor.
- Try roasted sweet potato instead of butternut squash for a different twist.
- Add spinach or kale at the end for extra greens and color.
- Use fresh herbs like rosemary or sage instead of thyme for variation.
Storage
Store leftover pasta and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water or olive oil if the sauce is too thick. Avoid microwaving directly as the sauce texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-cut butternut squash for this recipe?
Yes, pre-cut squash works well and saves time. Just make sure the pieces are about ½ inch cubes to roast evenly.
Is this recipe suitable for gluten-free diets?
Absolutely. Simply swap the pasta for a gluten-free variety, and the recipe remains delicious.
PrintButternut Squash Baked Feta Pasta Recipe
Butternut Squash Baked Feta Pasta is a creamy and comforting dish where roasted butternut squash and feta cheese blend into a smooth sauce tossed with al dente pasta. This easy, one-dish meal combines the natural sweetness of the squash with the tanginess of melted feta, enhanced by garlic, thyme, and olive oil. Perfect for a cozy weeknight dinner with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 small butternut squash (about 2 ½ cups diced)
- 8 oz block of feta cheese
- 2 tbsp olive oil
- 2 garlic cloves (peeled)
- 1 tsp dried thyme or 1 tbsp fresh thyme
- ½ tsp kosher salt
- ¼ tsp black pepper
- 10 oz short pasta shells or rigatoni
- ½ cup reserved pasta water
Optional Toppings
- Extra thyme
- Chili flakes
Instructions
- Prep the Butternut Squash: Peel and dice the butternut squash into ½ inch cubes to ensure even roasting and quick softening, measuring about 2 ½ cups.
- Arrange in Baking Dish: In a 9×13 baking dish, place the diced squash, peeled garlic cloves, and an 8 oz block of feta cheese in the center. Drizzle with olive oil and sprinkle with thyme, kosher salt, and black pepper evenly over the top.
- Roast the Veggies and Feta: Roast everything in a preheated oven at 400°F for 30 to 35 minutes until the squash is tender and the feta is golden and slightly browned on top.
- Cook the Pasta: While the veggies roast, boil the pasta in salted water until al dente. Reserve ½ cup of the pasta cooking water before draining to use in the sauce.
- Blend the Sauce: Transfer the roasted squash, garlic, feta, and all the oil and seasonings from the baking dish to a blender. Add the reserved pasta water and blend until creamy and smooth.
- Mix with Pasta: Pour the blended sauce over the cooked pasta and stir well to coat evenly. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve and Enjoy: Serve warm, topped with optional extra thyme and chili flakes for added flavor and a little heat if desired.
Notes
- Cut squash into small ½ inch cubes for even roasting and faster cooking.
- Use a block of feta cheese rather than crumbled feta for creamier melting.
- Reserve pasta water; it helps make the sauce glossy and smooth.
- A blender or food processor will create the silkiest sauce; a hand blender works as well.
- Add chili flakes for a spicy kick if preferred.
- Can substitute goat cheese for feta to create a tangier flavor.
- Roasted sweet potato can be used in place of butternut squash.
- Gluten-free pasta can be substituted to make the dish gluten free.
- Adding fresh greens like spinach or kale at the end can increase nutrition and color.
- Fresh herbs such as rosemary or sage can replace thyme for flavor variation.
- Dice the squash up to 2 days in advance and keep refrigerated.
- The sauce can be made ahead and stored in the fridge for up to 3 days.
- Using a 9×13 baking dish ensures even roasting of the ingredients.
Keywords: butternut squash baked feta pasta, roasted butternut squash pasta, baked feta cheese pasta, creamy squash pasta, easy vegetarian pasta dish, oven roasted pasta sauce
