Description
Delicious and creamy Butternut Squash Feta Pasta combines roasted butternut squash and tangy feta cheese blended into a smooth sauce, tossed with hearty pasta. This comforting vegetarian dish is seasoned with fresh thyme, red pepper flakes, and black pepper, offering a perfect balance of sweet and savory flavors.
Ingredients
Scale
Vegetables and Herbs
- 1 butternut squash, peeled and diced into 1-inch chunks
- 3 sprigs of fresh thyme, finely chopped
Dairy
- 8 ounces feta cheese
Pantry Items
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 pound pasta (chunky shape)
Instructions
- Preheat Oven: Preheat the oven to 425 degrees Fahrenheit to prepare for roasting the squash and feta.
- Combine Ingredients: In a 9×13 baking dish or on a sheet pan, combine the peeled and diced butternut squash with the feta cheese.
- Season and Oil: Drizzle the mixture with 2 tablespoons of olive oil, then sprinkle evenly with kosher salt, ground black pepper, crushed red pepper flakes, and finely chopped fresh thyme.
- Roast: Place the baking dish or sheet pan in the preheated oven and roast for 40 minutes, or until the butternut squash is tender and slightly caramelized.
- Cook Pasta: While the squash and feta roast, cook the pasta in very salty boiling water according to the package instructions. Drain the pasta, reserving 1 cup of the pasta cooking water, and set pasta aside.
- Blend Sauce: Stir the reserved pasta water into the roasted butternut squash and feta mixture. Using an immersion blender or a stand blender, blend the mixture until it is mostly smooth, creating a creamy sauce.
- Toss Pasta: Combine the creamy butternut squash and feta sauce with the cooked pasta, mixing well to coat evenly.
- Reheat Tips: If refrigerating leftovers, add a tablespoon of water when reheating to loosen the sauce. The pasta will keep well in the refrigerator for up to 3 days.
Notes
- You can use any chunky pasta shapes like rigatoni, penne, or shells for best sauce adherence.
- Adjust crushed red pepper flakes to taste for preferred spice level.
- Use fresh thyme for best flavor, but dried thyme can be substituted (reduce quantity by half).
- Leftovers can be refrigerated for up to 3 days; add water when reheating to maintain sauce consistency.
- Ensure to reserve pasta water before draining to help blend the sauce to a creamy texture.
