Introduction

This Butternut Squash Baked Feta Pasta is a creamy, comforting dish that combines the natural sweetness of roasted butternut squash with tangy baked feta cheese. It’s simple to make and perfect for a cozy weeknight dinner.

Butternut Squash Baked Feta Pasta Recipe - Recipe Image

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: extra thyme and chili flakes for topping

Instructions

Step 1: Peel and dice the butternut squash into ½-inch cubes, yielding about 2 ½ cups.
Step 2: Place the diced squash, peeled garlic cloves, and feta block in the center of a 9×13-inch baking dish. Drizzle with olive oil and sprinkle with thyme, kosher salt, and black pepper.
Step 3: Roast in a preheated 400°F oven for 30 to 35 minutes, until the squash is tender and the feta is golden and slightly browned.
Step 4: While roasting, boil the pasta in salted water until al dente. Reserve ½ cup of the pasta water before draining.
Step 5: Transfer the roasted squash, garlic, feta, and 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 stir well to coat evenly. Adjust seasoning with more salt or pepper if needed.
Step 7: Serve warm, garnished with extra thyme and chili flakes if desired. Enjoy!

Tips & Variations

Use fresh thyme if available for a brighter herb flavor.
Add a pinch of red chili flakes into the sauce for a subtle heat.
For a nuttier taste, sprinkle toasted pine nuts on top before serving.
Gluten-free pasta works well as a substitute if needed.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash?

Yes, frozen diced butternut squash can be used. Thaw and drain it well before roasting to avoid excess moisture in the dish.

What if I don’t have a blender?

You can mash the roasted ingredients with a fork or potato masher for a chunkier sauce, or use an immersion blender if you have one.

Butternut Squash Baked Feta Pasta Recipe

Print Recipe

★★★★★

4.4 from 91 reviews

A comforting and creamy baked feta pasta dish featuring roasted butternut squash, garlic, and a block of feta cheese blended into a smooth sauce, served over perfectly cooked short pasta shells or rigatoni. This recipe combines roasting and blending techniques for a flavorful, easy-to-make fall-inspired meal.

Author: Tara
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

Vegetables

1 small butternut squash (about 2 ½ cups diced)
2 garlic cloves, peeled

Dairy

8 oz block of feta cheese

Pantry Staples & Spices

2 tbsp olive oil
1 tsp dried thyme or 1 tbsp fresh thyme
½ tsp kosher salt
¼ tsp black pepper
10 oz short pasta shells or rigatoni
Optional: extra thyme and chili flakes for topping

Instructions

Prep the Butternut Squash: Peel and dice 1 small butternut squash into ½ inch cubes, approximately 2 ½ cups of diced squash.
Arrange in Baking Dish: Place the diced butternut squash, peeled garlic cloves, and the block of feta cheese in the center of a 9×13 inch baking dish. Drizzle with olive oil, then sprinkle dried thyme, kosher salt, and black pepper evenly over the ingredients.
Roast the Veggies and Feta: Roast the baking dish in a preheated oven at 400°F (200°C) for 30 to 35 minutes, until the squash is tender and the feta is golden and slightly browned on top.
Cook the Pasta: Boil 10 oz of pasta in salted water until al dente according to package instructions. Before draining, reserve ½ cup of the pasta cooking water.
Blend the Sauce: Transfer the roasted butternut squash, garlic, and feta along with all the oils and seasonings from the baking dish into a blender. Add the reserved pasta water and blend until the sauce is smooth and creamy.
Mix with Pasta: Pour the creamy roasted squash and feta sauce over the cooked pasta and stir thoroughly to coat all the noodles. Taste and adjust seasoning with additional salt or pepper if needed.
Serve and Enjoy: Spoon the pasta into bowls and garnish with optional extra thyme and chili flakes for added flavor and heat. Serve warm.

Notes

Use short pasta such as shells or rigatoni to hold the sauce well.
Roasting the feta and squash develops a rich and slightly caramelized flavor.
Reserve pasta water helps achieve a creamy texture without adding cream.
Adjust the amount of chili flakes to your spice preference.
Leftovers can be stored covered in the refrigerator for up to 3 days.

Keywords: butternut squash baked feta pasta, roasted butternut squash pasta, baked feta pasta recipe, easy vegetarian pasta, creamy feta pasta sauce