Butternut Squash Baked Feta Pasta Recipe
A creamy and comforting Butternut Squash Baked Feta Pasta featuring roasted butternut squash and feta cheese blended into a smooth sauce tossed with al dente pasta. This easy one-dish meal combines savory, tangy, and slightly sweet flavors perfect for a cozy dinner.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Produce
- 1 small butternut squash (about 2 ½ cups diced)
- 2 garlic cloves, peeled
Dairy
- 8 oz block of feta cheese
Pantry
- 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 toppings
- Extra thyme
- Chili flakes
Instructions
- Prep the Butternut Squash: Peel and dice the small butternut squash into ½ inch cubes to yield about 2 ½ cups of diced squash.
- Arrange in Baking Dish: In a 9×13 baking dish, place the diced butternut squash, peeled garlic cloves, and the block of feta cheese in the center. Drizzle with olive oil and sprinkle with dried thyme, kosher salt, and black pepper evenly over the ingredients.
- Roast the Veggies and Feta: Roast the baking dish in the oven preheated to 400°F for 30 to 35 minutes, or until the squash is tender and the feta cheese turns golden and slightly browned on top.
- Cook the Pasta: Meanwhile, bring a pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve ½ cup of pasta cooking water before draining the pasta.
- Blend the Sauce: Transfer the roasted butternut squash, garlic, feta, and all seasonings and oil from the baking dish into a blender. Add the reserved pasta water and blend until the mixture is smooth and creamy.
- Mix with Pasta: Pour the blended sauce over the drained pasta and stir thoroughly to coat all the pasta evenly. Adjust seasoning with more salt or pepper if needed.
- Serve and Enjoy: Serve the pasta warm in bowls, topped with optional extra thyme and chili flakes for added flavor and garnish.
Notes
- You can substitute thyme with oregano or rosemary for a different herb flavor.
- Reserve pasta water is crucial for thinning the sauce to your preferred consistency.
- Use gluten-free pasta if you want to make this dish gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Adding a squeeze of lemon juice before serving can brighten the flavors.
