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Ingredients
Scale
- 1 medium butternut squash, peeled and diced into 1-inch chunks
- 8 ounces feta cheese, block or crumbled
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon crushed red pepper flakes
- 3 sprigs of fresh thyme, finely chopped
- 1 pound pasta (penne, rigatoni, or a chunky shape)
Instructions
- Preheat the oven to 425°F (220°C).
- Combine diced butternut squash and feta cheese in a baking dish.
- Drizzle olive oil and add seasonings, then toss gently to coat.
- Roast for about 40 minutes until the squash is tender and golden.
- Cook pasta in a large pot of salted water until al dente, reserving 1 cup of pasta water.
- Blend the roasted squash and feta mixture with reserved pasta water until smooth.
- Toss cooked pasta with the blended sauce until well coated.
- Serve immediately or store leftovers with a splash of water.
Notes
Ensure butternut squash pieces are uniformly diced for even cooking.
Adjust crushed red pepper flakes to your preferred spice level.
Let pasta rest for a few minutes after mixing with sauce to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Entrée
- Method: Baking, Boiling
- Cuisine: Mediterranean
Nutrition
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 6
- Protein: 10
- Cholesterol: 20