Ingredients
Scale
- 2 lbs butternut squash, peeled and cubed
- 8 oz block feta cheese
- 3 tablespoons extra virgin olive oil
- 2 tablespoons maple syrup
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 garlic cloves, minced
- 1 lb pasta (penne or rigatoni)
- ½ cup pasta cooking water
- 2 tablespoons butter
- 8–10 fresh sage leaves
- ¼ cup toasted pine nuts
- Fresh parmesan for serving
Instructions
- Preheat oven to 375°F and line baking sheet with parchment paper
- Toss cubed butternut squash with olive oil, maple syrup, salt, and pepper
- Place feta block in center of baking sheet, surround with seasoned squash
- Roast for 35-40 minutes until squash is tender and feta is golden
- Cook pasta according to package directions, reserve ½ cup pasta water
- Mash roasted feta with fork, add hot pasta and pasta water
- Toss everything together, add butter and sage leaves
- Serve immediately with pine nuts and parmesan
Notes
Store leftovers up to 4 days refrigerated. Reheat gently with splash of milk. Can substitute gluten-free pasta or dairy-free feta as needed.
- Prep Time: PT20M
- Cook Time: PT40M
- Category: Main Dish
- Method: Roasting, Baking
- Cuisine: Mediterranean-American Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 485
- Sugar: 12g
- Sodium: 625mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 35mg
Keywords: butternut squash, baked feta pasta, fall recipes, comfort food, viral recipe, one pan pasta, roasted vegetables, Mediterranean pasta