Butternut Squash Baked Feta Pasta Recipe
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.
- 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.
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