Easy Baked Feta and Butternut Squash Pasta

This **Baked Feta and Butternut Squash Pasta** recipe is a simple, one-pan wonder that delivers big on flavor with minimal effort. Inspired by the viral baked feta pasta trend, this version adds the sweet, nutty flavor of roasted butternut squash to create a creamy, comforting, and incredibly delicious meal. It’s the perfect dish for a cozy autumn or winter evening, and a great way to use seasonal produce.

The beauty of this recipe lies in its simplicity. You simply toss a few key ingredients into a baking dish, roast them to perfection, and then mix in your cooked pasta. The result is a velvety, rich sauce with tender chunks of squash and tangy, melted feta cheese. It’s a complete meal that feels gourmet but is surprisingly easy to make. If you’re a fan of simple, delicious pasta dishes, you’ll also love our easy mac and cheese recipe.

Ingredients for Baked Feta and Butternut Squash Pasta

The ingredients for this recipe are simple and fresh, allowing the natural flavors to shine. Using a good quality feta is key, as it’s the star of the sauce.

• 1 small butternut squash (about 2 lbs), peeled and cubed
• 1 block (7-8 oz) feta cheese
• 1 pint cherry tomatoes
• 1 red onion, chopped into large chunks
• 4-5 cloves garlic, smashed
• 1/4 cup olive oil
• 1 tsp dried thyme or rosemary
• Salt and black pepper to taste
• 1 lb pasta (penne, fusilli, or rigatoni work well)
• Optional for garnish: fresh basil or parsley

The cherry tomatoes and garlic roast alongside the butternut squash and feta, creating a deeply flavorful and aromatic base for the sauce. This dish is similar in its one-pan simplicity to a cheesy hashbrown casserole, making it perfect for busy weeknights.

How to Make Baked Feta and Butternut Squash Pasta

This method is foolproof. The oven does most of the work for you, so you can focus on cooking the pasta and preparing a side salad while the sauce bakes.

1. Prep the Pan: Preheat your oven to 400°F (200°C). In a 9×13 inch baking dish, arrange the cubed butternut squash, cherry tomatoes, and red onion. Scatter the smashed garlic cloves over the top.
2. Add Feta and Oil: Place the block of feta cheese in the center of the vegetables. Drizzle everything with the olive oil. Sprinkle with the dried thyme or rosemary, and season with a generous amount of salt and pepper.
3. Bake: Bake for 30-40 minutes, or until the butternut squash is tender and the feta and tomatoes are golden and bubbling. For a complete guide on roasting vegetables, you can check out this article on Food.com.
4. Cook the Pasta: While the vegetables and feta are baking, cook your pasta according to package directions in a pot of generously salted water. Reserve about 1 cup of the pasta water before draining.
5. Combine: Once the baking dish is out of the oven, use a fork or spoon to mash the roasted feta, tomatoes, and garlic into a creamy sauce. Stir well to combine all the ingredients.
6. Mix and Serve: Add the drained pasta to the baking dish. Stir until every noodle is coated in the vibrant sauce. If the sauce seems too thick, add a little of the reserved pasta water to reach your desired consistency. Garnish with fresh basil or parsley and serve immediately.

This dish is great on its own, but you can also serve it with a side of toasted bread for dipping or a simple green salad. For more comforting, savory meal ideas, try our classic chicken pot pie casserole.

Tips & Variations

Feel free to customize this recipe based on your personal preferences and what you have on hand.

• Add Protein: To make this a heartier meal, stir in some cooked, shredded chicken, roasted chickpeas, or Italian sausage after the sauce is made.
• Spice it Up: For a little heat, add a pinch of red pepper flakes to the baking dish before roasting.
• Different Veggies: Don’t have butternut squash? Sweet potatoes, zucchini, or bell peppers would all work well in this recipe.
• Herbs: Experiment with other herbs like fresh oregano, rosemary, or a combination of them.

FAQs About Baked Feta and Butternut Squash Pasta

What kind of pasta works best for Baked Feta and Butternut Squash Pasta?

Any short, sturdy pasta shape that can hold the creamy sauce well works perfectly. Penne, rigatoni, fusilli, and ziti are all excellent choices for this dish.

Can I make this recipe ahead of time?

You can prepare the roasted vegetables and feta ahead of time. Simply roast them, let them cool, and store in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, reheat the mixture in a pan, cook your pasta, and combine as directed.

How do I store leftovers?

Store any leftover Baked Feta and Butternut Squash Pasta in an airtight container in the refrigerator for up to 3 days. To reheat, you can either microwave it or warm it in a skillet with a splash of water to loosen the sauce.