If you’re looking for a cozy, comforting dish that combines the sweetness of roasted butternut squash with the creamy tang of feta cheese, then this baked butternut squash and feta pasta recipe is for you!
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The ingredients
Notes on the ingredients
Butternut Squash: You can find butternut squash at most grocery stores, especially in the fall and winter months. Look for firm squashes with a smooth skin.
Feta Cheese: Use high-quality feta cheese for the best flavor. It can be found in blocks or crumbled form, but I recommend using a block for this recipe to ensure it stays intact while baking.
Pasta: Rigatoni works well, but you can substitute with other pasta shapes such as penne or farfalle.
Maple Syrup: This adds a nice sweetness that balances the savory flavors. You can substitute it with honey if you prefer.
How to make the Baked Feta and Butternut Pasta
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 penne 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.
Tips
For extra flavor, consider adding herbs like thyme or rosemary to the butternut squash before roasting.
Make sure to break the feta cheese into larger chunks before mixing; this will create a creamy texture throughout the dish.
Drizzling a little balsamic glaze over the top before serving can add an additional layer of flavor.
Variations
Add Protein: Incorporate grilled chicken, shrimp, or chickpeas for a heartier meal.
Vegetable Additions: Feel free to toss in other vegetables like spinach, kale, or bell peppers for added nutrition and color.
Cheese Options: Try goat cheese or ricotta for a different flavor profile.
Serve With
This baked butternut squash and feta pasta pairs wonderfully with a simple green salad and a glass of white wine. Garlic bread or crusty baguette would also make a perfect side to soak up all the delicious flavors!
Recipe
Baked Feta and Butternut Squash 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.
Sophie Viau says
The perfect for fall!