Butternut Squash Baked Feta Pasta

Prep Time 15 mins
Cook Time 35 mins
Rest Time 5 mins
Total Time 55 mins
Cooking Method: ,
Cuisine: ,
Courses: ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 4
Best Season: Fall, Winter
Description

Creamy, comforting, and packed with roasted flavor, this Butternut Squash Baked Feta Pasta combines sweet caramelized squash with oven-baked feta and tender pasta. This easy, oven-roasted pasta recipe is perfect for cozy dinners and meal prep, offering rich taste with simple ingredients and a wholesome, satisfying finish.

Ingredients
    For the Roasted Base
  • 1 medium butternut squash (about 800 g)
  • 200 g feta cheese block (check rennet source)
  • 3 tbsp olive oil
  • 4 cloves garlic, lightly crushed
  • 1 small red onion, sliced
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp chili flakes (optional)
    • For the Pasta
  • 300 g pasta (penne, rigatoni, or fusilli work best)
  • 0.5 cup reserved pasta cooking water
    • For Flavor & Finish
  • 1 tsp dried thyme or rosemary
  • 0.5 tsp smoked paprika
  • Fresh basil leaves, chopped (for garnish)
  • Extra olive oil, for drizzling
Instructions
    Prepare the Oven and Baking Dish
  1. 1
    Preheat your oven to 200°C. Choose a large oven-safe baking dish that allows the squash to roast in a single layer. This helps caramelization rather than steaming.
    2. Assemble the Roasting Base
  2. 2
    Add the cubed butternut squash, sliced red onion, and garlic cloves to the baking dish. Drizzle with olive oil, then sprinkle with salt, black pepper, smoked paprika, dried herbs, and chili flakes if using. Toss gently to coat everything evenly.
    3. Add the Feta
  3. 3

    Place the block of feta cheese directly in the center of the baking dish, nestled among the vegetables. Drizzle a little olive oil over the feta to prevent drying and enhance browning.

    4. Roast Until Tender and Golden
  4. 4
    Bake uncovered for 30–35 minutes, or until the squash is fork-tender and lightly caramelized, and the feta is soft with a golden surface.
    5. Cook the Pasta
  5. 5
    While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package instructions. Before draining, reserve 0.5 cup of the pasta water, then drain the pasta.
    6. Create the Sauce
  6. 6
    Remove the baking dish from the oven. Using a spoon or fork, gently mash the roasted feta and squash together until creamy. The squash will blend into the feta, forming a rich, naturally sweet sauce.
    7. Combine Pasta and Sauce
  7. 7
    Add the cooked pasta directly into the baking dish. Pour in a little reserved pasta water and mix thoroughly until the pasta is evenly coated. Add more pasta water as needed to reach your preferred sauce consistency.
    8. Rest and Garnish
  8. 8
    Let the pasta rest for 5 minutes to allow the flavors to settle. Garnish with fresh chopped basil and an extra drizzle of olive oil before serving.
Note

For extra creaminess, add 2 tbsp fresh cream or unsweetened plant-based cream after mixing.

This dish stores well in the refrigerator for up to 3 days in an airtight container.

Reheat gently with a splash of water or milk to loosen the sauce.

Keywords: easy pasta recipe, baked feta pasta, vegetarian dinner, fall comfort food, healthy pasta
Read it online: https://petitepanini.com/recipe/butternut-squash-baked-feta-pasta/