Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.

Introduction

There’s something magical about the cozy scent of roasted butternut squash wafting through the kitchen on a chilly evening. I still remember the first time I made Baked Feta and Butternut Squash Pasta—it was one of those spontaneous “what’s in the fridge” dinners that somehow turned into a weeknight masterpiece.

I had a block of feta, half a butternut squash from a soup recipe, and a box of pasta just waiting to be used. Out of pure curiosity (and hunger), I tossed the squash and feta into a baking dish, drizzled them generously with olive oil, and let the oven do the magic. What came out 30 minutes later was a creamy, sweet-and-salty sauce that coated every strand of pasta like velvet.

Since that day, this Baked Feta and Butternut Squash Pasta has been in my regular rotation—especially in fall and winter. It’s easy, hearty, and unbelievably satisfying. Plus, it’s a fun twist on the viral baked feta pasta that took the internet by storm a few years ago—but with a seasonal, flavorful twist that adds depth and comfort.

In this post, I’ll walk you through everything you need to make the best Baked Feta and Butternut Squash Pasta, how to serve it, tips to make it perfect every time, creative variations, and answers to some common questions.

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Ingredients for Baked Feta and Butternut Squash Pasta

Here’s everything you’ll need for 4–6 servings of this creamy, cozy Baked Feta and Butternut Squash Pasta.

Main Ingredients:

1 medium butternut squash (about 2 ½–3 cups cubed)
1 block feta cheese (about 7 ounces / 200 grams)
10–12 ounces pasta (penne, rigatoni, or fusilli work great)
3 tablespoons olive oil
3 cloves garlic, minced or left whole for milder flavor
1 small red onion, sliced thinly (optional but adds sweetness)
½ teaspoon crushed red pepper flakes (optional for a hint of spice)
½ teaspoon dried thyme or rosemary
Salt and freshly ground black pepper, to taste

For Finishing:

½ cup reserved pasta water (for adjusting sauce consistency)
1–2 cups fresh spinach or kale (optional, for extra greens)
¼ cup chopped walnuts or toasted pine nuts (optional, for crunch)
Fresh basil or sage leaves, chopped (for garnish)
Extra olive oil or a drizzle of honey, for serving

How to Prepare Baked Feta and Butternut Squash Pasta

This Baked Feta and Butternut Squash Pasta is all about letting the oven do most of the work. With a little chopping and stirring, you’ll have a rich, flavorful pasta dish that looks and tastes gourmet.

Step 1: Prepare the Butternut Squash

Preheat the oven to 400°F (200°C).
Peel the butternut squash, remove the seeds, and cut it into small cubes — about ½ to ¾ inch pieces. Smaller cubes roast faster and caramelize more evenly.
Place the cubed squash in a large baking dish (around 9×13 inches).
Add sliced red onion and garlic cloves (you can mince them later or roast them whole).
Drizzle with 2 tablespoons of olive oil and season with salt, pepper, thyme, and red pepper flakes. Toss to coat evenly.

Step 2: Add the Feta Block

Nestle the block of feta cheese right in the center of the dish among the squash.
Drizzle the remaining tablespoon of olive oil over the feta.
Roast everything for 30–35 minutes, or until the butternut squash is tender and caramelized, and the feta is golden and softened.

Tip: If your feta doesn’t brown, you can broil it for the last 2–3 minutes for a beautifully golden top.

Step 3: Cook the Pasta

While the feta and squash are roasting:

Bring a large pot of salted water to a boil.
Cook your pasta according to package instructions until al dente.
Before draining, reserve about ½ cup of pasta water — this will help create a silky sauce.

Step 4: Create the Sauce

Once the feta and squash are done roasting, remove the dish from the oven.
Use a fork to mash the softened feta and roasted squash together. The mixture will start to form a thick, creamy sauce.
Add the hot cooked pasta directly to the baking dish.
Pour in a splash of the reserved pasta water (start with a few tablespoons and add more as needed) to loosen the sauce.
Stir everything gently until the pasta is evenly coated in the creamy feta-butternut sauce.

Step 5: Add the Greens (Optional)

If using spinach or kale, stir it into the hot pasta until wilted. The heat of the dish will soften the greens perfectly.

Step 6: Finish and Serve

Taste and adjust seasoning—you may want more salt, pepper, or a drizzle of olive oil for richness.

For an elevated touch:

Sprinkle with toasted walnuts or pine nuts for crunch.
Garnish with fresh basil or crispy sage leaves.
Drizzle with a touch of honey for that perfect sweet-and-savory finish.

Serve immediately while warm and creamy.

How to Serve Baked Feta and Butternut Squash Pasta

This Baked Feta and Butternut Squash Pasta is hearty enough to stand on its own, but it also pairs beautifully with sides for a full meal.

Here are some of my favorite ways to serve it:

With a fresh salad: A crisp arugula or spinach salad with lemon vinaigrette balances the richness.
With crusty bread: Perfect for scooping up extra sauce from the plate.
With wine: A chilled glass of Pinot Grigio or Chardonnay complements the creamy feta and earthy squash beautifully.
For entertaining: Serve family-style in a large bowl with fresh herbs and a drizzle of olive oil — it’s as beautiful as it is delicious.

If you want to turn it into a more protein-rich meal, pair it with grilled chicken, roasted chickpeas, or sautéed shrimp.

Tips for the Best Baked Feta and Butternut Squash Pasta

Use good-quality feta: A block of feta (not crumbled) made from sheep’s or goat’s milk melts into a creamier texture.
Roast until caramelized: Those slightly browned edges on the squash bring the sweetness that balances feta’s tang.
Don’t skip the pasta water: It helps emulsify the sauce and gives it that restaurant-style creaminess.
Balance the flavors: If the sauce tastes too salty, add a squeeze of lemon juice. If it’s too tangy, drizzle a little honey.
Choose the right pasta: Short pasta like rigatoni or fusilli holds the sauce better than long noodles.
Add texture: Toasted nuts or seeds give the perfect contrast to the creamy sauce.
For vegan or dairy-free versions: Substitute the feta with vegan feta or cashew cheese.
Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk or water to loosen the sauce.

Variations

This Baked Feta and Butternut Squash Pasta is wonderfully flexible. You can change up the ingredients to suit your mood, dietary needs, or what’s in your pantry.

1. Add protein:

Toss in roasted chickpeas for a plant-based protein boost.
Add grilled chicken, shrimp, or crispy pancetta for a meaty version.

2. Make it vegan:

Use vegan feta or make a simple cashew cream (blend soaked cashews with lemon juice, garlic, and salt).
Skip honey and use maple syrup for sweetness.

3. Switch up the cheese:

Try ricotta, goat cheese, or even Boursin for a different creamy flavor.

4. Add more vegetables:

Toss in roasted Brussels sprouts, cherry tomatoes, or caramelized onions.
Kale, arugula, or spinach make excellent greens to mix in.

5. Spice it up:

Add a sprinkle of smoked paprika or harissa paste for a smoky kick.
Top with chili flakes or a dash of cayenne for heat.

6. Use a different squash or pumpkin:

Substitute butternut with acorn squash, kabocha, or even pumpkin purée.

7. Gluten-free version:

Simply use your favorite gluten-free pasta.

FAQs

Q1: Can I use pre-cut butternut squash?

Absolutely! Pre-cut squash saves tons of time. Just make sure the pieces are evenly sized so they roast uniformly.

Q2: Can I use crumbled feta instead of a block?

Yes, but it won’t melt quite as smoothly. If using crumbled feta, reduce roasting time slightly and stir gently to form the sauce.

Q3: What kind of pasta works best?

Short pasta shapes like penne, rigatoni, or rotini cling to the sauce best. You can also use whole-wheat or chickpea pasta for added nutrition.

Q4: Can I make Baked Feta and Butternut Squash Pasta ahead of time?

Yes! Roast the feta and squash ahead of time, then store them in the fridge. When ready to serve, reheat in the oven, cook your pasta fresh, and combine.

Q5: How do I make it creamier?

Add a splash of milk, cream, or pasta water while mixing to reach your desired consistency.

Q6: My sauce came out too thick—what did I do wrong?

It’s likely you didn’t add enough pasta water. Stir in small amounts until it becomes creamy.

Q7: Can I make this Baked Feta and Butternut Squash Pasta spicy?

Yes! Increase red pepper flakes or add a spoonful of chili oil for extra heat.

Q8: What if I don’t like feta?

Try goat cheese, ricotta, or cream cheese for a milder but equally creamy sauce.

Final Thoughts

This Baked Feta and Butternut Squash Pasta is the perfect marriage of sweet, salty, and savory—a dish that captures the essence of cozy home cooking. It’s hearty enough for a family dinner, elegant enough for entertaining, and simple enough for a quick weeknight meal.

What I love most is how effortless it is. The oven does the heavy lifting, and the result is pure comfort: golden-roasted butternut squash melting into creamy feta, perfectly coating your favorite pasta. Baked Feta and Butternut Squash Pasta is the kind of meal that makes you want to curl up with a bowl, a blanket, and your favorite show.

If you’re looking for a new way to celebrate fall flavors or elevate your weeknight pasta routine, this Baked Feta and Butternut Squash Pasta is for you. And trust me—once you make it, you’ll find yourself craving it again and again.

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Baked Feta and Butternut Squash Pasta with Sage