Baked Feta Butternut Squash Pasta
This Baked Feta and Butternut Squash Pasta is the ultimate comfort food. It combines sweet roasted butternut squash with a creamy, tangy feta sauce for a dish that is both easy to make and incredibly delicious. Perfect for a cozy weeknight dinner!
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 9x13 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.