Indulge in the cozy, savory goodness of butternut squash baked feta pasta. This dish combines the sweetness of roasted butternut squash with the creamy, tangy flavor of baked feta cheese, creating a comforting meal that's perfect for any weeknight dinner.
Ingredients
Scale:
12 ounces of your favorite pasta (penne, rigatoni, or fusilli)
1 medium butternut squash, peeled and cubed (about 4 cups)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme or rosemary
8 ounces feta cheese, block or crumbled
1/2 cup cherry tomatoes, halved
1/4 cup Kalamata olives, pitted and halved (optional)
2 cloves garlic, minced
1 tablespoon lemon juice
Fresh parsley, chopped for garnish (optional)
Instructions
Preheat the Oven: Set your oven to 400°F (200°C).
Prepare the Butternut Squash: In a large bowl, combine the cubed butternut squash with olive oil, salt, pepper, garlic powder, and thyme. Toss to coat evenly.
Roast the Squash: Spread the seasoned squash on a baking sheet in a single layer. Roast for 25-30 minutes, or until tender and golden brown.
Cook the Pasta: While the squash is roasting, cook the pasta according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
Prepare the Feta Mixture: In a baking dish, place the feta cheese in the center. Surround it with halved cherry tomatoes, Kalamata olives, and minced garlic. Drizzle with lemon juice and a bit more olive oil. Bake for about 15-20 minutes.
Combine Ingredients: Once the squash is done roasting and the feta is baked, combine the pasta, roasted squash, and feta mixture in a large bowl. If the mixture seems dry, add the reserved pasta water a little at a time.
Serve: Garnish with fresh parsley if desired and enjoy warm!
