Butternut squash baked feta pasta is the cozy fall remix of the viral feta pasta that took over the internet, and it might be even better than the original. Sweet roasted squash melts into tangy feta and blistered tomatoes to create a creamy, golden sauce with almost no effort.
Everything roasts together in one dish, so it’s an easy fall pasta recipe with butternut squash that fits busy weeknights. Stir it up with hot pasta and a splash of pasta water, and dinner is done with very little cleanup.
Recipe at a Glance
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 servings
Category: Dinner, Main Course
Why You’ll Love This Creamy Baked Feta Pasta with Roasted Squash
- One-pan roasting means minimal cleanup
- Creamy sauce with no cream and no food processor
- Sweet squash balances the salty, tangy feta
- Vegetarian and easy to customize
- A cozy fall dinner that looks impressive
Ingredients You’ll Need for Butternut Squash Baked Feta Pasta
- 3 cups butternut squash, peeled and cut into 3/4-inch cubes
- 1 pint cherry tomatoes
- 1 (8 oz) block feta cheese
- 4 cloves garlic, smashed
- 1/3 cup olive oil
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 12 oz rigatoni or penne pasta
- 1/2 cup reserved pasta water
- Fresh basil or sage, for serving
How to Make Butternut Squash Baked Feta Pasta
- Preheat the oven to 400°F.
- In a 9×13-inch baking dish, toss the squash, tomatoes, and garlic with olive oil, oregano, red pepper flakes, salt, and pepper.
- Nestle the block of feta in the center and drizzle with a little more olive oil.
- Roast for 35 to 40 minutes, until the squash is tender and the tomatoes have burst.
- Meanwhile, cook the pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
- Remove the dish from the oven and mash the feta, tomatoes, and some of the squash together with a fork to form a creamy sauce.
- Add the pasta and splash in pasta water as needed, stirring until glossy and coated.
- Top with fresh basil or crispy sage and serve hot.
Tips for Baked Feta Pasta Without a Food Processor
- Cut the squash into small, even cubes so it finishes roasting at the same time as the tomatoes.
- Use a block of feta in brine, not pre-crumbled, for the creamiest melt.
- Mash everything with a fork right in the dish; there is no need for a food processor.
- Save pasta water; the starch helps the sauce cling to each noodle.
Variations to Try
- Stir in baby spinach at the end for extra greens
- Add Italian sausage or chickpeas for more protein
- Swap the feta for goat cheese for a tangier sauce
- Finish with toasted pine nuts and a drizzle of hot honey
How to Store It
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of water or milk to loosen the sauce.
This pasta can be frozen for up to 2 months, though the texture is best when eaten fresh.
Frequently Asked Questions
Can I use frozen butternut squash for baked feta pasta?
Yes. Use pre-cubed frozen squash straight from the freezer and add 5 to 10 minutes to the roasting time.
What kind of feta is best for baked feta pasta?
A block of feta packed in brine gives the creamiest texture. Pre-crumbled feta is drier and doesn’t melt as smoothly.
Why is my baked feta pasta sauce not creamy?
Add more reserved pasta water and keep stirring; the starch emulsifies with the feta and olive oil into a silky sauce.
Can I make butternut squash baked feta pasta ahead of time?
Roast the squash mixture up to a day ahead, then reheat and toss with freshly cooked pasta when ready to serve.
Butternut Squash Baked Feta Pasta
Ingredients
Equipment
Method
- Preheat oven to 400°F.
- Toss the squash, tomatoes, and garlic with olive oil and seasonings in a baking dish.
- Place the feta in the center and drizzle with olive oil.
- Roast 35-40 minutes until the squash is tender and the tomatoes burst.
- Cook the pasta al dente and reserve 1/2 cup pasta water.
- Mash the feta, tomatoes, and squash together into a sauce.
- Tip: A fork works fine; no food processor needed.
- Toss in the pasta with a splash of pasta water and top with basil.
Notes
Reheat leftovers with a splash of water to loosen the sauce.