If you’re craving a comforting yet vibrant meal that feels like a warm hug from the inside, this Butternut Squash and Feta Pasta Recipe is sure to become your new favorite go-to. Creamy roasted butternut squash, tangy feta cheese, and a perfect blend of herbs come together in a luscious sauce that coats every bite of pasta beautifully. It’s a dish that’s both simple and sophisticated, elevating humble ingredients into something truly special for weeknights or casual dinner parties alike.
Ingredients You’ll Need
Gathering your ingredients is the first step to creating magic in the kitchen. Each item here plays a crucial role, contributing layers of flavor, texture, and color that transform this pasta into something spectacular without any fuss.
- Butternut squash: Peeled and diced into 1-inch chunks, this brings natural sweetness and a creamy texture when roasted.
- Feta cheese: The salty, crumbly feta adds creaminess and a tangy depth that balances the squash beautifully.
- Olive oil: Two tablespoons to help roast the ingredients evenly and infuse rich flavor.
- Kosher salt: Just a teaspoon to season and bring out all the natural flavors.
- Ground black pepper: Adds a subtle heat and complexity.
- Crushed red pepper flakes: Half a teaspoon for a gentle kick of spice that livens up the dish.
- Fresh thyme: Three sprigs, finely chopped, providing an earthy, herbal note.
- Pasta: A pound of chunky-shaped pasta to catch the luscious butternut squash and feta sauce perfectly.
How to Make Butternut Squash and Feta Pasta Recipe
Step 1: Preheat the Oven
Set your oven to 425 degrees F to prepare for roasting the butternut squash and feta. This high heat does wonders in caramelizing the squash, bringing out its natural sugars and enhancing that rich flavor we all love.
Step 2: Combine Squash and Feta
Place the diced butternut squash and crumbled feta into a 9×13 baking dish or on a large sheet pan. This will be the base of the sauce, and you’ll want these ingredients to roast together so their flavors mingle beautifully.
Step 3: Season and Drizzle with Olive Oil
Drizzle the squash and feta with your olive oil, then sprinkle on the kosher salt, black pepper, crushed red pepper flakes, and freshly chopped thyme. This seasoning mix is key to creating a well-rounded flavor profile that’s savory, fragrant, and just a touch spicy.
Step 4: Roast Until Tender
Pop everything into your preheated oven and bake for 40 minutes. The butternut squash should be tender and slightly caramelized, while the feta becomes soft and melty — the perfect duo for a silky sauce.
Step 5: Cook the Pasta
While the squash and feta roast, boil your pasta in very salty water according to the package instructions. Salty pasta water seasons the pasta itself and will also be reserved to help loosen the sauce later, so don’t forget to save a cup before draining.
Step 6: Blend the Sauce
Pour the reserved pasta water into the baking dish with the roasted squash and feta. Use an immersion blender or transfer to a stand blender and blend until mostly smooth. This creates a creamy, luscious sauce that hugs every piece of pasta.
Step 7: Combine Pasta and Sauce
Mix your cooked pasta into the blended squash and feta sauce, making sure every bite is coated in that silky, flavorful goodness. This step is where the magic really happens, transforming simple ingredients into a dish that tastes like a special occasion.
Step 8: Adjust and Store if Needed
If you’re planning to save some for later, keep the pasta refrigerated for up to 3 days. When reheating, add a splash of water to loosen the sauce and revive the fresh, creamy texture.
How to Serve Butternut Squash and Feta Pasta Recipe
Garnishes
A sprinkle of fresh thyme or even some toasted pine nuts can add a lovely crunch and herbal brightness right before serving. For an extra punch, a drizzle of high-quality olive oil or a few crumbles of feta on top will make each forkful irresistible.
Side Dishes
This pasta pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette, cutting through the creaminess with a refreshing bite. Roasted vegetables, like Brussels sprouts or asparagus, also make fantastic companions that bring a variety of textures and flavors to the table.
Creative Ways to Present
For a stunning presentation, twirl the pasta into neat nests on each plate, then artistically drizzle some extra sauce around. Adding edible flowers or delicate microgreens on top can elevate the dish visually, making it perfect for impressing guests or simply treating yourself.
Make Ahead and Storage
Storing Leftovers
Store any leftover Butternut Squash and Feta Pasta Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually develop further during this time, making it a perfect next-day lunch or dinner option.
Freezing
While this pasta is best enjoyed fresh or refrigerated, you can freeze leftovers for up to a month. Freeze in portion-sized containers and leave some space for expansion. Thaw overnight in the fridge before reheating to maintain the best texture.
Reheating
Reheat gently on the stovetop or in the microwave, adding a tablespoon or two of water or broth to refresh the sauce so it doesn’t turn dry or clumpy. Stir carefully to keep the sauce silky and the pasta perfectly coated.
FAQs
Can I use a different type of cheese instead of feta?
Absolutely! While feta adds a unique tang and creaminess, goat cheese or ricotta can be excellent alternatives that keep the sauce rich and flavorful.
What pasta shapes work best for this recipe?
Chunky, short pasta shapes like penne, rigatoni, or farfalle are perfect because they hold the sauce well, but feel free to use your favorites or whatever you have on hand.
Is it possible to make this dish vegan?
Yes! Swap out the feta for a vegan cheese alternative or nutritional yeast, and use olive oil liberally for richness. The roasted butternut squash provides plenty of creamy texture on its own.
Can I roast the butternut squash and feta ahead of time?
You can roast them earlier in the day, then blend and combine with pasta right before serving. This makes it a great dish for entertaining or busy weeknights.
What if I don’t have fresh thyme?
Dried thyme works in a pinch—use about a third of the amount since it’s more concentrated. Alternatively, rosemary or sage also complement the flavors nicely.
Final Thoughts
This Butternut Squash and Feta Pasta Recipe is the kind of dish you’ll find yourself returning to again and again, whether for its comforting flavors or its simple yet impressive elegance. It’s a wonderful way to cozy up with seasonal produce and indulge in a creamy, flavorful meal that feels special every time. Trust me, once you try it, it’ll quickly become a cherished recipe in your collection.
Print
Butternut Squash and Feta Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Butternut Squash Feta Pasta is a creamy, comforting dish that combines roasted butternut squash and tangy feta cheese, blended into a velvety sauce and tossed with pasta. With warming spices like thyme and red pepper flakes, it’s a perfect autumn-inspired meal that’s both simple to prepare and full of flavor.
Ingredients
Vegetables and Cheese
- 1 butternut squash, peeled and diced into 1-inch chunks
- 8 ounces feta cheese
Seasonings and Oil
- 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
Pasta
- 1 pound pasta (chunky shape, such as penne or rigatoni)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the squash and feta.
- Combine Squash and Feta: In a 9×13 inch baking dish or on a sheet pan, place the peeled and diced butternut squash together with the feta cheese.
- Season and Oil: Drizzle the olive oil evenly over the squash and feta. Sprinkle kosher salt, ground black pepper, crushed red pepper flakes, and chopped fresh thyme evenly on top, ensuring the flavors are well distributed.
- Roast the Mixture: Bake in the preheated oven for 40 minutes, or until the butternut squash is tender and slightly caramelized.
- Cook the Pasta: While the squash roasts, cook the pasta in a large pot of very salty boiling water following the package instructions until al dente. Drain the pasta, reserving 1 cup of the pasta cooking water.
- Blend the Sauce: Stir the reserved pasta water into the roasted butternut squash and feta mixture. Using an immersion blender or transferring to a stand blender, blend the mixture until mostly smooth and creamy.
- Toss Pasta with Sauce: Combine the blended squash sauce with the cooked pasta, ensuring the pasta is evenly coated.
- Serve or Store: If refrigerating leftovers, add a tablespoon of water when reheating to loosen the sauce. The pasta can be stored in the refrigerator for up to 3 days.
Notes
- Use a chunky pasta shape like penne or rigatoni to catch the creamy sauce well.
- Adjust red pepper flakes for preferred spice level.
- For a smoother sauce, blend longer or add more reserved pasta water as needed.
- Leftovers reheat best with a splash of water or broth to prevent the sauce from drying out.
- You can substitute fresh thyme with dried thyme if fresh is unavailable; use about 1 teaspoon dried.
