Description
This Butternut Squash Baked Feta Pasta is creamy, cozy, and full of rich flavor. Roasted squash and baked feta blend into a silky sauce that perfectly coats every bite of pasta.
Ingredients
2 1/2 cups butternut squash, peeled and diced
8 ounces block feta cheese
3 tablespoons olive oil
3 garlic cloves, peeled
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
12 ounces short pasta (shells or rigatoni)
1/2 cup reserved pasta water
1/4 teaspoon red chili flakes (optional)
Fresh thyme for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Place the diced butternut squash in a baking dish. Add the garlic cloves and drizzle with olive oil. Toss gently to coat.
- Create a space in the center and place the block of feta in the middle. Sprinkle dried thyme, salt, and black pepper evenly over the squash and feta.
- Bake for 30 to 35 minutes, until the squash is tender and the feta is soft and lightly golden.
- While baking, cook the pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.
- Transfer the roasted squash, garlic, feta, and pan juices to a blender. Add the reserved pasta water and blend until smooth and creamy.
- Return the drained pasta to the pot and pour the sauce over it. Stir well to coat evenly.
- Adjust seasoning if needed and finish with red chili flakes and fresh thyme before serving.
Notes
Add sautéed spinach or kale for extra greens and texture.
Stir in grilled chicken or crispy chickpeas for additional protein.
Roast a small onion with the squash for deeper flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently with a splash of water or milk to loosen the sauce.
The sauce can be frozen separately for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 16 g
- Cholesterol: 45 mg
