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Butternut Squash Feta Pasta Recipe

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4 from 4 reviews

A creamy and flavorful Butternut Squash Feta Pasta that combines roasted butternut squash and tangy feta cheese for a comforting, easy-to-make fall dish. Roasting the squash and feta together enhances the flavors, while blending them into a smooth sauce creates a perfect coating for hearty pasta, making this recipe ideal for a cozy weeknight dinner.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 butternut squash, peeled and diced into 1-inch chunks
  • 8 ounces feta cheese
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 3 sprigs of fresh thyme, finely chopped
  • 1 pound pasta (chunky shape)

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the squash and feta cheese.
  2. Combine Ingredients: In a 9×13-inch baking dish or on a sheet pan, place the diced butternut squash and feta cheese together.
  3. Season: Drizzle the olive oil over the squash and feta. Sprinkle the kosher salt, ground black pepper, crushed red pepper flakes, and chopped fresh thyme evenly on top.
  4. Roast: Place the baking dish or sheet pan in the preheated oven and roast for 40 minutes until the butternut squash is tender and the feta is slightly golden.
  5. Cook Pasta: While the squash roasts, cook the pasta in very salty boiling water according to the package instructions. Drain the pasta and reserve 1 cup of the pasta cooking water.
  6. Blend Sauce: Add the reserved pasta water to the roasted squash and feta mixture. Use an immersion blender or transfer to a stand blender, blending until the sauce is mostly smooth and creamy.
  7. Toss Pasta: Combine the blended butternut squash and feta sauce with the cooked pasta, tossing to coat the noodles evenly.
  8. Store and Reheat: If storing leftovers, refrigerate for up to 3 days. When reheating, add a tablespoon of water to loosen the sauce and maintain creaminess.

Notes

  • Use a chunky pasta shape like rigatoni, penne, or shells to best hold the creamy sauce.
  • If you don’t have fresh thyme, dried thyme can be used but reduce the amount to 1 teaspoon.
  • For a spicier kick, increase the crushed red pepper flakes to taste.
  • The sauce can be made ahead of time and stored separately from the pasta for better texture upon reheating.
  • Be sure to reserve some pasta water as it helps to loosen the sauce and improve the consistency.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/butternut-squash-feta-pasta-recipe/