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Creamy baked feta pasta with roasted butternut squash and cherry tomatoes in a serving bowl

Butternut Squash Baked Feta Pasta

Butternut squash, cherry tomatoes, and feta roasted together, mashed into a creamy sauce, and tossed with pasta.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups butternut squash cubed
  • 1 pint cherry tomatoes
  • 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 cooked al dente
  • 1/2 cup reserved pasta water
  • Fresh basil for serving

Equipment

  • 9x13-inch baking dish (for roasting)
  • Large pot (for cooking the pasta)

Method
 

  1. Preheat oven to 400°F.
  2. Toss the squash, tomatoes, and garlic with olive oil and seasonings in a baking dish.
  3. Place the feta in the center and drizzle with olive oil.
  4. Roast 35-40 minutes until the squash is tender and the tomatoes burst.
  5. Cook the pasta al dente and reserve 1/2 cup pasta water.
  6. Mash the feta, tomatoes, and squash together into a sauce.
  7. Tip: A fork works fine; no food processor needed.
  8. Toss in the pasta with a splash of pasta water and top with basil.

Notes

Use block feta in brine for the creamiest sauce.
Reheat leftovers with a splash of water to loosen the sauce.