This delicious butternut squash feta pasta bake is a wonderful meal for fall or winter!
This easy dinner recipe is a take on the viral baked feta pasta with tomatoes that's been popular for over a year.
It's an easy dish to pull together - essentially you place all the veggies, block of feta, olive oil, and toppings together in a baking dish and roast them till tender.
Why You'll Love Butternut Squash Pasta
This feta butternut pasta recipe has all the fall flavors and it's a creamy, cheesy comfort meal. It's going to be your new family favorite!
This recipe only takes a few simple ingredients and doesn't require a lot of hands-on time. It's a great way to enjoy winter squash.
Ingredients You'll Need
- Pasta - You'll use 1 pound of chunky pasta. I used a seasonal pumpkin shape, but you can use anything like farfalle, penne, or rotini.
- Butternut Squash - You'll use 1 medium butternut squash. You'll need to peel it and cut it into 1 inch chunks. If you'd prefer, you can buy 1 pound of precut butternut squash and use that. It's often in the produce section or freezer case.
- Feta - You'll need an 8 ounce block of feta. I'm often asked if you can use feta crumbles as well - you absolutely can if that's what you have availble.
- Toppings - You'll need 2 tablespoons of olive oil, a teaspoon of kosher salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon crushed red pepper flakes, and a few sprigs of time to top the feta and squash.
More Easy Pasta Recipes to Try
If you like this roasted butternut feta pasta, try some of our other easy pasta recipes.
- Baked Feta Pasta (No Tomato) - This delicious dish is a take on the baked feta pasta, but with leeks and zucchini.
- Broccoli Pasta Recipe - This delicious veggie pasta combines a head of broccoli, panko, and parm for a comforting meal.
- Roasted Veggie Pasta with Feta - Another take on the feta pasta recipe, this one combines zucchini, bell pepper, red onions, and tomatoes with feta.
Tips for Making this Recipe
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Specialty Ingredients - You don't need to use the same pasta shape I did, but you can buy them online if you want to use the seasonal pumpkin-shaped pasta.
Recommended Tools - I used an immersion blender to blend the butternut squash after it was done roasting. I have the Breville Immersion Blender and it's great!
Storing Tips - This recipe will keep in the refrigerator for up to 4 days when stored in an airtight container. Reheat it with a tablespoon or two of water to loosen the sauce.
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- 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)
- Preheat oven to 425 degrees F.
- Combine the butternut squash and feta in a 9x13 baking dish or on a sheet pan.
- Drizzle the feta and squash with 2 tablespoons of olive oil. Then sprinkle on the salt, pepper, red pepper flakes, and thyme.
- Place the feta and squash in the oven and bake for 40 minutes, until the squash is tender.
- While the squash is roasting, cook the pasta in very salty water, according to package directions. Drain and set aside. Reserve 1 cup of pasta water.
- Stir the reserved pasta water into the butternut squash and feta. Using an immersion blender or a stand blender, blend the squash till mostly smooth.
- Combine the squash sauce with the cooked pasta.
- If you are saving this pasta in the refrigerator and reheating it, add a tablespoon of water to it to loosen the sauce. It will keep in the refrigerator for up to 3 days.
Amount Per Serving: Calories: 275Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 34mgSodium: 559mgCarbohydrates: 29gFiber: 3gSugar: 3gProtein: 10g