Name: Roasted Butternut Squash Feta Pasta
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 4 cups cubed, peeled, and seeded butternut squash (1/2-inch cubes); 4 tablespoons olive oil, divided; 1 teaspoon garlic powder; 1 teaspoon salt, or to taste; 1/2 teaspoon freshly ground black pepper; 1 (8 ounce) block feta cheese, preferably made with sheep’s milk; 10 ounces radiatori pasta, or any other small, shaped pasta; 3 tablespoons sun-dried tomatoes, minced; 2 tablespoons chopped fresh sage leaves

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Roasted Butternut Squash Feta Pasta

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Ingredients

Warning0 allergens identified

Roasted Butternut Squash Feta Pasta

4 cups cubed, peeled, and seeded butternut squash (1/2-inch cubes)

4 tablespoons olive oil, divided

1 teaspoon garlic powder

1 teaspoon salt, or to taste

1/2 teaspoon freshly ground black pepper

1 (8 ounce) block feta cheese, preferably made with sheep’s milk

10 ounces radiatori pasta, or any other small, shaped pasta

3 tablespoons sun-dried tomatoes, minced

2 tablespoons chopped fresh sage leaves

Instructions

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Instructions

Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Add cubed squash, 2 tablespoons olive oil, garlic powder, salt, and pepper, and toss until evenly coated. Place feta block in center, and drizzle mixture with remaining oil.

Bake in the preheated oven until squash is tender and feta is becoming creamy, 30 to 35 minutes, stirring a couple times.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until tender with a bite, 8 to 9 minutes, or according to package instructions. Reserve 1 cup pasta water; drain pasta and set aside.

Remove squash mixture from the oven. Gently break up feta and combine with squash, smashing slightly, and stir in the sun-dried tomatoes and sage.

Add pasta to the baking dish, along with a splash of pasta water, and stir gently to create a creamy sauce. If pasta seems a bit dry, add a little pasta water until you reach your desired consistency. Hot pasta soaks up sauce as it sits, so if you plan to reheat leftovers, add just a little more pasta water.

Taste, adjust seasoning if necessary, and serve warm.

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Tips & Tricks (5)

Squash Roasting Perfection 🍠
Cut butternut squash into uniform 1/2-inch cubes to ensure even roasting and prevent burning, spreading them in a single layer on the baking sheet.
Feta Flavor Maximization 🧀
Use sheep's milk feta for a more authentic, tangy flavor, and crumble it just before adding to the pasta to maintain its creamy texture.
Pasta Water Magic 💧
Reserve 1/2 cup of pasta cooking water before draining, which can be used to adjust the sauce consistency and help the feta and roasted squash coat the pasta evenly.
Sage Technique 🌿
Fry chopped sage leaves in a bit of olive oil until crispy to release their nutty, aromatic oils, intensifying their flavor in the dish.
Sun-Dried Tomato Secret 🍅
Rehydrate minced sun-dried tomatoes in a splash of hot olive oil before adding to the pasta to soften their texture and concentrate their umami flavor.