Hey there, pasta lovers!
Are you in the mood for a cozy, delicious dish? I’ve got something special for you today.
Get ready for my butternut squash baked feta pasta!
It’s creamy, savory, and packed with flavor. Plus, it’s super fun to make!
Trust me, this dish will warm your heart and fill your belly. Let’s dive in!
Suggestions for Ingredient Substitution
Butternut squash can be replaced with pumpkin or sweet potato for similar texture and flavor profiles. These alternatives offer comparable nutritional benefits and are widely available. Adjust cooking time slightly as needed, as sweet potatoes may cook faster than butternut squash. Feta cheese can be substituted with goat cheese or dairy-free alternatives like almond-based feta for those avoiding dairy. These options provide a similar tangy flavor and creamy texture. Reduce the amount slightly if using goat cheese, as it has a stronger flavor. For a gluten-free version, replace regular pasta with gluten-free varieties made from rice, corn, or legumes. These alternatives maintain the dish’s structure and can be cooked similarly to wheat pasta. Be sure to check package instructions for specific cooking times, as they may vary from traditional pasta.
| Preparation Time | 10-15 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 50-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 40-50 g
- Fat: 130-140 g
- Carbohydrates: 180-200 g
Ingredients
For the roasted vegetables and cheese:
- 1/2 tsp kosher salt (Diamond Crystal recommended)
- 5 cups butternut squash (peeled and cut into 1-inch cubes)
- freshly ground black pepper
- 1/2 cup olive oil (extra virgin for best flavor)
- 1 pinch red pepper flakes
- 1 block feta cheese (8 oz, preferably sheep’s milk feta for creaminess)
For the pasta and assembly:
- 3 garlic cloves (minced)
- 10 fresh sage leaves (thinly sliced)
- 1 lb pasta (rigatoni or penne work well)
- 1 tbsp spicy honey (like Mike’s Hot Honey)
- freshly ground black pepper
Step 1: Prepare and Roast the Butternut Squash and Feta
Preheat your oven to 400°F (200°C).
Toss the butternut squash with olive oil, 2 hefty pinches of salt, and a few cranks of fresh pepper.
Arrange the squash in a baking dish and place a block of feta cheese in the center.
Drizzle the feta with a little olive oil, red pepper flakes, and a few more cranks of fresh pepper.
Bake the dish for 30 minutes, allowing the squash to roast and become tender.
Step 2: Finish Roasting the Feta
After 30 minutes, remove the baking dish from the oven.
Slightly move the butternut squash around to check that it isn’t burning on the bottom.
Be gentle and avoid disturbing the feta.
Increase the oven temperature to 450°F (230°C) and return the dish to the oven.
Bake for an additional 5-10 minutes until the feta is slightly browned.
Step 3: Cook the Pasta
While the feta and squash are roasting, cook 1 pound of pasta in a pot of boiling, salted water.
Cook until it’s al dente, then strain the pasta, making sure to reserve 2 cups of the pasta water for later use.
Step 4: Combine Ingredients in the Baking Dish
Once the feta is nicely browned, take the baking dish out of the oven.
Immediately stir in minced garlic, minced sage leaves, and honey, mixing them into the softened feta and roasted squash.
Add the cooked pasta and 1 cup of reserved pasta water, stirring to combine everything into a creamy, cohesive mixture.
Step 5: Adjust Consistency and Season
If the pasta seems a bit dry, gradually add more of the reserved pasta water until the sauce reaches your desired creaminess and smoothness.
Season the dish to taste with additional salt and pepper.
For a touch of sweetness and spice, consider adding more hot honey.
Serve immediately and enjoy your delicious pasta dish!
