Here’s one of those recipes that looks fancy, tastes like a dream, and takes barely any effort. Butternut squash + creamy baked feta = magic. The sauce is rich, a little sweet from the squash, perfectly salty from the feta, and it hugs every noodle in the best way. This is one of those recipes you make once and then can’t stop making. Cozy, creamy, and full of fall vibes but I make it all year
Why I Love This Recipe
I first made this on a chilly fall night when I wanted something comforting but not too heavy. It came together fast and the flavor blew me away. It’s become a go-to whenever I want to impress someone with basically no effort
- Everything roasts in one dish easy cleanup
- Sweet squash + salty feta flavor bomb
- You blend it all into a silky sauce with zero cream
- Feels like a hug in a bowl
What You’ll Need
- 1 small butternut squash about 2 ½ cups diced
- 8 oz block of feta cheese
- 2 tbsp olive oil
- 2 garlic cloves peeled
- 1 tsp dried thyme or 1 tbsp fresh
- ½ tsp kosher salt
- ¼ tsp black pepper
- 10 oz short pasta shells or rigatoni work great
- ½ cup reserved pasta water
- Optional extra thyme and chili flakes for topping
Pro Tips
- Cut the squash into small cubes ½ inch so it roasts evenly and softens fast
- Use a block of feta not the crumbled kind it melts creamier
- Save that pasta water It helps make the sauce glossy and smooth
- A blender or food processor makes the silkiest sauce but a hand blender works too
- Add a little chili flake for heat if you like it spicy
Tools Needed
- 9×13 baking dish
- Knife and cutting board
- Medium pot for pasta
- Blender or food processor
- Measuring cups and spoons
- Colander
Substitutions and Variations
- Use goat cheese instead of feta for a tangier flavor
- Try roasted sweet potato if you don’t have butternut squash
- Swap pasta for gluten-free noodles if needed
- Add spinach or kale at the end for extra greens
- Use fresh herbs like rosemary or sage instead of thyme
Make Ahead Tips
- Dice the squash up to 2 days ahead and store in the fridge
- Roast everything earlier in the day and blend just before dinner
- Leftover sauce keeps well in the fridge for up to 3 days
How to Make Butternut Squash Baked Feta Pasta
Step 1: Prep the Butternut Squash
Peel and dice 1 small butternut squash into ½ inch cubes you need about 2 ½ cups
Step 2: Arrange in Baking Dish
Place 2 ½ cups diced butternut squash, 2 peeled garlic cloves, and an 8 oz block of feta in the center of a 9×13 baking dish. Drizzle everything with 2 tbsp olive oil. Sprinkle with 1 tsp dried thyme, ½ tsp kosher salt, and ¼ tsp black pepper
Step 3: Roast the Veggies and Feta
Roast at 400°F for 30 to 35 minutes until squash is soft and feta is golden and slightly browned on top
Step 4: Cook the Pasta
While the veggies roast boil 10 oz of pasta in salted water until al dente. Save ½ cup of pasta water before draining
Step 5: Blend the Sauce
Add the roasted squash, garlic, feta, and all the oil and seasoning from the baking dish into a blender. Add ½ cup of reserved pasta water. Blend until smooth and creamy
Step 6: Mix with Pasta
Pour the sauce over the cooked pasta and stir well until everything is coated. Taste and add more salt or pepper if needed
Step 7: Serve and Enjoy
Spoon into bowls and top with extra thyme and chili flakes if you like. Serve warm
Servings and Time
- Serves 4
- Total Time 45 minutes
Macros Per Serving Approximate
- Calories 520
- Protein 16g
- Carbs 56g
- Fat 26g
- Fiber 5g
Why This Recipe Works Quick Science
- Butternut squash adds natural sweetness and starch that thickens the sauce
- Feta cheese becomes creamy when baked and balances the sweetness with saltiness
- Roasting concentrates the flavors by removing moisture and caramelizing the edges
- Pasta water contains starch that helps emulsify the sauce and cling to noodles
Common Mistakes
- Using crumbled feta it won’t melt properly like a block does
- Not dicing squash small enough larger chunks won’t cook through in time
- Forgetting to save pasta water you need it to make the sauce silky
- Overcooking pasta it can get mushy when mixed with warm sauce
What to Serve With
- Arugula salad with lemon vinaigrette
- Roasted broccoli or green beans
- Garlic bread or sourdough toast
- A glass of white wine or sparkling water with lemon
FAQ
Can I use frozen butternut squash
Yes Thaw first and pat dry so it roasts well
Can I make it vegan
Use a plant-based feta and it works beautifully
Can I freeze the sauce
Yep Store in an airtight container for up to 2 months Thaw and reheat gently
What pasta shape is best
Short shapes like shells penne or rigatoni hold the sauce best
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove with a splash of water or milk to loosen the sauce. The sauce also freezes well just blend fresh and store without the pasta if you want to use it later
Final Thoughts
This butternut squash baked feta pasta is one of those feel-good meals that comes together without much fuss but tastes like something you’d order at a cozy café. It’s perfect for when you want something warm creamy and just a little bit special. Give it a try and leave a comment to let me know how it went or if you made your own twist on it
