Butternut Squash Pasta with Baked Feta
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!
Servings: 4
Calories: 606kcal
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.
Nutrition
Calories: 606kcal | Carbohydrates: 80g | Protein: 11g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 595mg | Potassium: 857mg | Fiber: 6g | Sugar: 9g | Vitamin A: 19958IU | Vitamin C: 40mg | Calcium: 116mg | Iron: 3mg
