Roasted Butternut Squash and Feta Pasta

8 servings
45 min

is the perfect easy pasta recipe for fall! Butternut squash is roasted with feta, garlic, and olive oil, then tossed with pasta for an easy and delicious fall meal.

This easy fall dinner is so cozy and delicious. I love making a big batch of this and eating it throughout the week. It's also great for entertaining. Make this for your next tailgate, and all of your family and friends will be a fan!

Recipe Inspiration

Last year, everyone went wild over the Tiktok Tomato Feta pasta. If you're not familiar with it, it involved baking a block of feta with tomatoes until roasted, then mixing with pasta.

This recipe is inspired by that trend, but with a fall twist. Butternut squash is the perfect sweet and savory addition to the recipe. It's perfectly cozy and great for fall.

I especially love the addition of crispy sage to this recipe. It adds a great savory element and is just so delicious!

This dish is great for an easy weeknight dinner or even for a tailgate. It's definitely one that's great for a crowd!

Roasted Butternut Squash and Feta Pasta
Recipe details
  • 8  servings
  • Prep time: 10 Minutes Cook time: 35 Minutes Total time: 45 min
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  • 1 butternut squash peeled and cut into cubes
  • 1 block feta cheese 8 oz
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cloves garlic minced
  • 1 lb pasta
  • 10 sage leaves
  • 1 tablespoon unsalted butter

Preheat oven to 400 degrees F.
Place butternut squash, feta cheese, olive oil, salt, pepper, and garlic in an oven-proof baking dish. Mix together and bake for 35 minutes.
While squash is baking, cook pasta in salted boiling water. Cook until al dente. Reserve a mug of pasta water before draining. Drain pasta and place in a large serving bowl.
Remove baking dish from the oven. Mix squash and feta into pasta and add in pasta water. Mix well.
Heat 1 tablespoon butter in a skillet over medium heat. Add sage leaves and fry for 2 minutes per side. Garnish with crispy sage and serve.
Christina Musgrave | Tasting With Tina
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