Ingredients
Scale
- 1 medium butternut squash (about 4 cups diced into 1-inch cubes)
- 8 ounces block of feta cheese
- 12 ounces short-cut pasta (e.g., penne, rigatoni, or ziti)
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, peeled and smashed
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt (divided)
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Place the diced butternut squash, smashed garlic, 1/4 cup olive oil, 1/2 teaspoon kosher salt, thyme, and red pepper flakes (if using) into a 9×13 inch baking dish. Toss to coat the squash evenly.
- Step 2: Create a cleared space in the center of the baking dish and place the whole block of feta cheese directly in the center of the squash mixture. Drizzle the feta block with a small amount of extra olive oil and the remaining 1/2 teaspoon of kosher salt.
- Step 3: Bake the dish for 30 to 35 minutes, or until the squash is tender and slightly caramelized, and the feta is soft, slightly browned, and very creamy.
- Step 4: About 10 minutes before the squash and feta are done, cook the pasta according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining the pasta thoroughly.
- Step 5: Remove the baking dish from the oven. Using a wooden spoon or spatula, mash the feta and roasted garlic into the squash mixture until a creamy sauce forms. Pour in the drained pasta and toss well to coat, adding reserved pasta water if the sauce appears too thick.
Notes
- Leftovers store well refrigerated in an airtight container for up to 3 days, though the pasta sauce will thicken significantly as it cools.
- When reheating, loosen the thick sauce by adding a tablespoon or two of water, milk, or vegetable broth before microwaving or warming on the stovetop.
- Balance the richness of the baked feta sauce by serving alongside a simple side of arugula or baby spinach dressed lightly with lemon juice and cracked black pepper.
- To achieve the perfect silky sauce consistency, be sure to reserve at least 1 cup of starchy pasta water to emulsify the mashed feta and squash mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American