Baked Feta Butternut Squash Pasta
Picture this…… Golden butternut squash cubes melting in your mouth while creamy feta cheese wraps around every pasta bite. This Baked Feta Butternut Squash Pasta is like a warm hug on a plate!
I’m telling you, once you try this combo, you’ll be making it every week. The sweet squash plays perfectly with that tangy feta – it’s a match made in heaven. Trust me on this one!
Why You’ll Love This Pasta Recipe
This dish hits all the right notes – it’s cozy comfort food that tastes fancy!
- Super Creamy Sauce: The baked feta melts into a dreamy, creamy sauce without any cream.
- Sweet Meets Savory: Butternut squash sweetness balances perfectly with tangy feta cheese.
- Weeknight Hero: Ready in just 40 minutes with minimal prep work required.
- Crowd Pleaser: Even picky eaters can’t resist this creamy, colorful pasta dish.
- Fall Vibes: Captures autumn flavors that make your kitchen smell divine.
Want more butternut squash goodness? Check out this amazing Butternut Squash Sausage Pasta for another cozy dinner idea!
Ingredients You’ll Need
Here’s what you’ll grab from your pantry and fridge – check the recipe card below for exact amounts!
- Butternut Squash: Choose firm squash with smooth skin for the best roasted texture and sweetness.
- Feta Cheese Block: Block feta melts better than crumbled – creates that dreamy creamy sauce you want.
- Pasta: I love rotini…These spirals catch all that cheesy goodness, but penne works great, too, honestly.
- Olive Oil: Extra virgin gives the best flavor for roasting and brings everything together beautifully.
- Garlic Powder: Adds that savory punch without the hassle of mincing fresh cloves right now.
- Maple Syrup: Just a touch balances the salty feta with natural sweetness that’s pure magic
- Fresh Thyme: Earthy herb that makes this dish smell like you’ve been cooking all day.
How to Make Baked Feta Butternut Squash Pasta
This recipe is easier than you think – just roast, boil, and mix! Let me walk you through each step.
Step 1: Prep Your Oven and Squash
Preheat oven to 400°F using your oven. In a large mixing bowl, cube your butternut squash with a sharp knife into 1-inch pieces. Toss 4 cups cubed squash with 3 tablespoons olive oil, 1 teaspoon garlic powder, 1 tablespoon maple syrup, salt and pepper until evenly coated.
Step 2: Arrange and Bake
Using your 9×13-inch baking dish, spread seasoned squash evenly and place feta block right in the center. Drizzle feta with 1 tablespoon olive oil and fresh thyme. Bake for 25-30 minutes in preheated oven until the squash is golden and the feta is bubbly.
Step 3: Cook the Pasta
While everything’s roasting, use your large pot to boil pasta in salted water according to package directions. Drain and set aside – don’t rinse it! You want that starch to help bind the sauce together perfectly.
Step 4: Mix It All Together
Remove the baking dish from oven and mash softened feta right in the baking dish with a fork. Toss roasted squash with melted feta using the fork until creamy, then add cooked pasta and mix until every piece is coated in golden goodness.
Step 5: Serve and Enjoy
Garnish with fresh thyme and chopped walnuts and serve immediately while it’s steaming hot. This pasta tastes best when the cheese is still melty and the squash is tender – don’t let it sit too long!
Tips for the Best Baked Feta Butternut Squash Pasta
These little tricks will take your pasta from good to absolutely amazing every single time!
- Cut Squash Evenly: Keep pieces the same size so they cook at the same rate – no mushy bits!
- Don’t Overcrowd: Use two baking sheets if needed – crowded veggies steam instead of roasting beautifully.
- Save Pasta Water: Reserve a cup before draining – it helps bind everything into creamy perfection.
- Quality Feta Matters: Splurge on good block feta – it makes a huge difference in taste and texture.
- Taste and Season: Add more salt, pepper, or thyme at the end – trust your taste buds here.
- Serve Immediately: This dish is best hot and fresh when the cheese is still perfectly melty.
Variations and Substitutions
This recipe is super flexible – here’s how to make it your own based on what you have!
- Protein Power: Add grilled chicken, crispy bacon, or chickpeas for a heartier meal that fills you up.
- Veggie Boost: Toss in spinach, kale, or bell peppers during the last 10 minutes of roasting time.
- Cheese Swaps: Try goat cheese or ricotta instead of feta for a milder, creamier flavor profile.
- Pasta Options: Penne, farfalle, or shells work great – just pick something that holds sauce well.
- Herb Variations: Rosemary or sage instead of thyme gives this dish a completely different autumn vibe
- Sweet Touch: Honey works instead of maple syrup – use the same amount for balanced sweetness.
Make-Ahead and Storage Tips
This pasta is perfect for meal prep and tastes even better the next day! Store leftovers in the fridge for up to 4 days in airtight containers.
When reheating, add a splash of pasta water or cream to bring back that creamy texture. You can prep the butternut squash cubes up to 2 days ahead – just keep them covered in the fridge.
The whole dish freezes well for up to 3 months, but the texture might be slightly different after thawing. For best results, freeze before adding the pasta and cook fresh noodles when you’re ready to eat!
Recipe FAQs
Can I use pre-cut butternut squash for this recipe?
Absolutely! Pre-cut saves time, but make sure pieces are similar sizes for even cooking throughout.
Can I make this pasta recipe without maple syrup?
Sure thing! Try honey, brown sugar, or skip it entirely – the dish will still taste fantastic.
How do I know when my butternut squash is perfectly roasted?
It should pierce easily with a fork and have golden caramelized edges that look beautiful.
Can I add other vegetables to this baked feta pasta?
Of course! Brussels sprouts, bell peppers, or zucchini would be delicious additions to try out.
How long does this pasta keep in the fridge?
Store covered for up to 4 days – it actually tastes even better the next day somehow!
What to serve with baked feta butternut squash pasta?
A simple green salad, garlic bread, or roasted vegetables make perfect sides for this meal.
Can I use crumbled feta instead of a block for baking?
Block feta works better for melting, but crumbled will work if that’s what you have available.
Baked Feta Butternut Squash Pasta
Ingredients
- 4 cups butternut squash cubed
- 8 ounces feta cheese block
- 10 ounces rotini pasta
- 4 tablespoons olive oil (divided)
- 1 tablespoon maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh thyme
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat and Prep: Preheat oven to 400°F and toss cubed butternut squash with olive oil, maple syrup, garlic powder, salt and pepper until evenly coated throughout.
- Arrange for Baking: Spread seasoned squash on 9×13 inch baking dish and place feta block in center, drizzling with remaining olive oil and fresh thyme for maximum flavor.
- Roast Until Golden: Bake for 25-30 minutes until butternut squash is fork-tender with caramelized edges and feta cheese is golden and softened throughout the block.
- Cook the Pasta: While vegetables roast, cook rotini pasta according to package directions in salted boiling water, then drain and set aside without rinsing.
- Combine Everything: Remove from oven and mash softened feta with fork, then toss with roasted squash and cooked pasta until everything is coated in creamy goodness, finishing with chopped walnuts and fresh thyme.
Notes
- Cut butternut squash into uniform 1-inch cubes so everything cooks evenly and looks professionally done.
- Reserve pasta cooking water before draining – it helps create the perfect creamy sauce consistency when needed.
- Use block feta instead of crumbled for better melting and that signature creamy texture everyone loves.
- This dish tastes best served immediately while the cheese is still warm and perfectly melty throughout.
- Store leftovers covered in refrigerator for up to 4 days and reheat gently with splash of cream.
