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Baked Feta Butternut Squash Pasta

A comforting dish featuring creamy feta and sweet roasted butternut squash mixed with perfectly cooked pasta, perfect for gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 250 g 250g pasta (penne or fusilli)
  • 1 1 butternut squash, peeled and cubed
  • 200 g 200g feta cheese
  • 3 cloves 3 cloves garlic, minced
  • 2 tablespoons 2 tablespoons olive oil
  • to taste Salt and pepper, to taste
  • Fresh parsley, for garnish
  • Red pepper flakes, optional

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed butternut squash with olive oil, minced garlic, salt, and pepper in a bowl until evenly coated.
Roasting
  1. Spread the squash mixture onto a parchment-lined baking sheet, placing the block of feta cheese in the center. Roast for about 25-30 minutes until the squash is tender and the feta is golden brown.
Cooking Pasta
  1. While the squash is roasting, cook your pasta according to package directions in a large pot of salted boiling water. Drain and set aside.
Combining
  1. Once the squash and feta are out of the oven, use a fork to mash the feta and mix it with the squash. Stir in the cooked pasta until everything is well combined.
Serving
  1. Garnish with fresh parsley and, if desired, a sprinkle of red pepper flakes for some heat. Enjoy!

Notes

Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Can be frozen for up to 3 months; reheat in the microwave or a preheated oven at 350°F.