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Butternut Squash Baked Feta Pasta Recipe

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★★★★★

4.8 from 67 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://miarosetti.com/butternut-squash-baked-feta-pasta-recipe/