Description
A creamy, comforting pasta dish made with roasted butternut squash and baked feta, blended into a savory, sweet, and tangy sauce tossed with rotini and fresh herbs.
Ingredients
Scale
- 3 cups butternut squash, peeled and cubed
- 8 ounces feta cheese block
- 12 ounces rotini pasta
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 8–10 fresh sage leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon chili flakes (optional)
- 1/2 cup reserved pasta water
Instructions
- Preheat oven to 400°F (200°C) and bring a pot of salted water to boil.
- In a baking dish, toss butternut squash with olive oil, garlic, salt, pepper, and chili flakes. Place feta block in center and drizzle with oil. Add sage leaves.
- Roast for 30–35 minutes until squash is tender and feta is golden.
- Cook pasta to al dente, reserve 1/2 cup pasta water, then drain.
- Mash feta in baking dish and stir to form a creamy base. Add pasta and reserved water, tossing to coat.
- Serve warm, garnished with herbs or extra sage leaves.
Notes
- Use block feta for the best creamy texture.
- Fresh herbs like parsley or thyme can be swapped for sage.
- Add toasted nuts for extra crunch and flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 45mg
Keywords: butternut squash pasta, baked feta, vegetarian dinner, creamy pasta, roasted squash recipe