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Butternut Squash Baked Feta Pasta Recipe

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This Butternut Squash Baked Feta Pasta is a comforting, creamy, and flavorful dish that combines roasted butternut squash and baked feta cheese to create a rich, slightly sweet sauce that perfectly coats tender pasta. Roasted to caramelized perfection and blended into a silky sauce without any cream, this easy one-dish meal offers cozy fall vibes any time of the year and is quick enough for a weeknight dinner yet impressive enough to serve guests.

Ingredients

Roasted Butternut Squash and Feta

  • 2 ½ cups diced butternut squash (from 1 small butternut squash)
  • 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

Pasta

  • 10 oz short pasta (shells, rigatoni, or penne recommended)
  • ½ cup reserved pasta water

Optional Toppings

  • Extra thyme
  • Chili flakes

Instructions

  1. Prep the Butternut Squash: Peel and dice one small butternut squash into ½ inch cubes, measuring about 2 ½ cups.
  2. Arrange in Baking Dish: Place the diced squash, peeled garlic cloves, and block of feta cheese in the center of a 9×13 baking dish. Drizzle with olive oil, then sprinkle with dried thyme, kosher salt, and black pepper.
  3. Roast the Veggies and Feta: Bake 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 roasting, boil the pasta in salted water until al dente. Reserve ½ cup of the pasta cooking water before draining the pasta.
  5. Blend the Sauce: Transfer the roasted squash, garlic, feta, and all accumulated oil and seasonings from the baking dish into a blender. Add the reserved pasta water and blend until smooth and creamy.
  6. Mix with Pasta: Pour the blended sauce over the cooked pasta and stir thoroughly to coat every noodle. Taste and adjust seasoning with additional salt or pepper as needed.
  7. Serve and Enjoy: Spoon the finished pasta into bowls and top with extra thyme and chili flakes if desired. Serve warm for a cozy meal.

Notes

  • Use a block of feta cheese rather than crumbled feta to ensure the cheese melts into a creamy sauce.
  • Dice the butternut squash into uniform ½ inch cubes to ensure even roasting and tenderness.
  • Don’t forget to reserve pasta water; its starch helps emulsify and thicken the sauce.
  • Avoid overcooking pasta to prevent mushiness when mixed with warm sauce.
  • You can use frozen butternut squash if thawed and patted dry before roasting to remove excess water.
  • For a vegan version, substitute the feta with plant-based feta alternatives.
  • The sauce can be frozen in an airtight container for up to 2 months; thaw and gently reheat before serving.
  • Short pasta shapes like shells, rigatoni, or penne hold the sauce best.

Find it online: http://bitezly.com/butternut-squash-baked-feta-pasta-recipe/