Butternut Squash Feta Pasta
This Butternut Squash Feta Pasta combines roasted squash, creamy feta and fresh sage in a cozy fall dish with a rich, earthy sauce.
Servings: 10
Calories: 391kcal
Equipment
- 9x13 Baking Dish
- Measuring Cups
- Large Pot
- Strainer
Ingredients
- 1 butternut squash halved and cubed
- ⅔ cup extra virgin olive oil
- ¼ cup fresh sage chopped
- 8 oz feta cheese drained
- 16 oz fusilli pasta
- 2-3 cloves garlic minced
Instructions
- Preheat the oven to 400F.
- Peel the butternut squash, slice in half and scoop out the seeds. Cut into 1 inch cubes and place in a 9x13 baking dish.
- Add olive oil and fresh sage, then mix to evenly coat.
- Slide the squash to the side while putting the whole block of feta cheese in the middle of the baking dish.
- Place in oven and bake for 45 minutes until fork tender. While the squash is baking, cook pasta according to package instructions for al dente pasta.
- Once finished, before you drain pasta, keep a cup pasta water for use if desired.
- Remove squash from the oven, add garlic and stir to combine. Add in the cooked pasta and stir until well coated.
- To make a creamier sauce, add small amounts of the pasta water and garnish with fresh herbs like sage.
Video
Notes
- Reserve pasta water and a splash at a time for a creamier sauce if desired.
- Use a block of feta cheese rather than crumbles for best results.
- Keep it al dente so it holds up in the creamy sauce.
- Toss the pasta with the feta and squash right out of the oven for best texture.
- Mix the garlic in while it is still warm, so it releases more of its flavor. Alternatively, you can put it in with 5-10 minutes left in the oven to lightly roast.
Nutrition
Calories: 391kcal | Carbohydrates: 44g | Protein: 10g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 20mg | Sodium: 265mg | Potassium: 383mg | Fiber: 3g | Sugar: 3g | Vitamin A: 8068IU | Vitamin C: 16mg | Calcium: 161mg | Iron: 1mg
