Butternut Squash and Feta
The combination of butternut squash and feta is pure magic—sweet, earthy butternut squash perfectly balanced with the salty, tangy richness of feta cheese. This fall-inspired twist on the viral baked feta pasta creates a cozy and flavorful dish that everyone will love. With just a handful of simple ingredients, it’s an easy, no-fuss meal that feels gourmet without the effort. If you’re loving this, be sure to check out my Boursin Pasta or Cream Cheese Pasta for even more creamy, delicious options!
Ingredients
Step-by-Step Instructions
Variations
Veggies: You can also roast bell peppers, zucchini, or red onion alongside the butternut squash for more veggie variety and color. You can also stir in a few handfuls of fresh spinach or arugula when you combine the pasta and roasted veggies. The heat will wilt the greens. Protein: Instead of or in addition to chickpeas, you can add some chicken, sausage, shrimp, whatever you have on hand. . Pine Nuts or Walnuts: Sprinkle some on top for crunch, and added protein healthy fats. Craisins or Dried Cherries: The sweet-tart flavor pairs wonderfully with the creamy feta and roasted veggies. Spice It Up: Try adding a pinch of red pepper flakes for a little heat. You can sprinkle it over the feta before roasting. Or toss the butternut squash with a teaspoon of cumin or smoked paprika for a slightly smoky, earthy flavor. Herbs – I like adding basil but sage leaves and rosemary are delicious options too!
Storage
Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3-4 days. When reheating, add a splash of water or broth to bring back the creaminess of the sauce.
Butternut Squash: You can peel and cut it yourself or save time by using pre-chopped butternut squash from the store. And here’s how to serve butternut squash to babies. Cherry or Grape Tomatoes Chickpeas: A plant-based protein that adds texture and heartiness to the dish. They roast up slightly crispy, which provides a nice contrast to the creamy sauce. Feta Cheese: The star of the dish! It melts into a creamy, tangy sauce when roasted. If you prefer, you can substitute with Boursin, goat cheese, or cream cheese for a slightly different flavor and texture. Olive Oil: Helps the veggies roast to perfection and keeps everything moist. It also adds richness to the sauce. Pasta: You can use any small-shaped pasta, but I recommend ones with ridges or grooves (like rotini, fusilli, cavatappi) so the sauce clings to each bite.
Freeze: I don’t recommend freezing this dish as the texture of the roasted veggies and feta may change. But if you must, I recommend portioning it out into individual servings. Let it cool completely before placing in airtight containers or freezer bags. To reheat, thaw in the fridge overnight and warm in a skillet with a little extra liquid (water, broth, or olive oil) to refresh the sauce. Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
