If you're looking for a cozy pasta dinner that feels fancy but is secretly easy, this butternut squash pasta with baked feta is exactly what you need. The squash caramelizes in the oven, the feta gets perfectly creamy, and everything comes together in one comforting dish that tastes like fall in a bowl.
I love using squash this time of year, whether it's in a silky butternut squash carrot soup or a quick roasted acorn squash in the air fryer, it always brings that warm, earthy sweetness to the table.
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The ingredients
Notes on the ingredients
Butternut squash - peeled, seeded, and cubed. Roasting brings out its natural sweetness.
Feta cheese - a block of feta works best because it softens while still holding some shape.
Pasta - I love rigatoni or rotini, but penne and farfalle work too.
Olive oil - for roasting.
Maple syrup - adds a hint of sweetness that balances the feta.
Garlic powder & thyme - simple, cozy seasoning.
Salt & pepper - don't skip!
How to make the Butternut Pasta with the baked Feta
Prep the squash. Toss cubed butternut squash with olive oil, garlic powder, maple syrup, salt, pepper, and thyme.
Roast with feta. Spread on a sheet pan and nestle the feta block in the center. Roast at 400°F for 25-30 minutes until squash is golden and feta is soft.
Cook the pasta. While it roasts, boil pasta in salted water until al dente. Drain.
Mix it up. Mash the roasted feta slightly, then stir in the squash and pasta until everything is creamy.
Garnish & serve. Top with fresh parsley, thyme, and chopped walnuts if you like a little crunch.
Tips for Success
- Roast extra squash and save some for meal prep bowls.
- Add a drizzle of balsamic glaze before serving for extra depth.
- Reserve ½ cup pasta water in case you want to thin the sauce.
Variations
- Protein boost: Add chickpeas, shrimp, or grilled chicken.
- More veggies: Toss in spinach, kale, or roasted bell peppers.
- Cheese swap: Try goat cheese for a tangy twist.
Serve With
This baked butternut squash pasta is perfect with garlic bread, a crisp green salad, and a glass of white wine.
FAQ
Can I use pumpkin instead of butternut squash?
Yes, though pumpkin is less sweet. Adjust seasoning to taste.
Can I freeze leftovers?
This pasta is best fresh, but you can freeze the roasted squash + feta before mixing with pasta.
How do I reheat it?
Reheat gently on the stove with a splash of water or cream to bring back the creaminess.
Butternut Squash Pasta with Baked Feta
Equipment
- Large baking sheet - for roasting the squash and feta together.
- Mixing bowls - to toss the squash with oil and spices.
- Sharp knife & cutting board - for peeling and cubing the butternut squash.
- Large pot - to cook the pasta.
- Colander - for draining the pasta.
- Wooden spoon or spatula - to combine the roasted feta and squash with the pasta.
Ingredients
- 1 large butternut squash cut into cubes
- ½ cup olive oil plus more for drizzling
- 2 teaspoons garlic powder
- 1 teaspoons thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 8 oz block feta cheese
- 10 oz rotini pasta
- 1 tablespoon maple syrup
- Fresh thyme for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine the cubed butternut squash, olive oil, garlic powder, maple syrup, salt, and black pepper. Toss until the squash is evenly coated.
- Spread the squash mixture evenly on a large baking sheet. Place the block of feta cheese in the center. Drizzle with a little more olive oil if desired.
- Roast in the preheated oven for about 25-30 minutes or until the squash is tender and slightly caramelized, and the feta is golden.
- While the squash is roasting, cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside.
- Once the squash is done, remove it from the oven. Combine the roasted butternut squash and feta .
- Add the pasta and garnish with fresh parsley and chopped walnuts, and serve warm.
Notes
- Squash swaps: You can substitute butternut squash with pumpkin or acorn squash. Adjust roasting time as needed since different squashes cook at different speeds.
- Feta type: A block of feta works best because it softens into a creamy texture. Pre-crumbled feta won't melt the same way.
- Make it creamy: Reserve ½ cup of pasta water and stir it in if you want a silkier sauce.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of water or cream to loosen the sauce.
Sophie Viau says
The perfect for fall!