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Roasted Butternut Squash & Feta Pasta
servings 5
- 1.5 butternut squash, peeled and cut into cubes
- 2 shallots, sliced
- 2 garlic heads
- 5 oz block feta
- 2 tbsp olive oil
- 1 tsp chili powder
- 0.25 tsp cumin
- 1 tbsp red pepper flakes
- 0.75 tsp kosher salt
- 1 tsp black pepper
- 1 tsp maple syrup
- 1 tsp fresh rosemary
- 12 oz dry pasta
- 4 cup chopped kale
- 0.25 cup greek yogurt
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 0.25 tsp nutmeg
- 1.5 cup reserved pasta water
- 0.25 cup (20-25 g) finely grated Parmesan
instructions
- Preheat oven to 425°F. Peel and cut the butternut squash into cubes. Add to a large sheet pan with the shallot and garlic.
- 1.5 butternut squash, peeled and cut into cubes
- 2 shallots, sliced
- 2 garlic heads
- Drizzle with olive oil and season with chili powder, cumin, red pepper flakes, salt, pepper and maple syrup. Give everything a good toss.
- 2 tbsp olive oil
- 1 tsp chili powder
- 0.25 tsp cumin
- 1 tbsp red pepper flakes
- 0.75 tsp kosher salt
- 1 tsp black pepper
- 1 tsp maple syrup
- Place the feta and the garlic heads, drizzle with a little olive oil and sprinkle with rosemary.
- 2 garlic heads
- 5 oz block feta
- 2 tbsp olive oil
- 1 tsp fresh rosemary
- Roast for 30-35 minutes, until deeply caramelized and tender, and the feta is soft and lightly golden.
- Cook the pasta in generously salted water until al dente. Reserve some pasta water, then drain, and set aside.
- 12 oz dry pasta
- 1.5 cup reserved pasta water
- Heat a large skillet over medium heat with a little olive oil. Add the chopped kale and sauté for 2-3 minutes, until tender and bright green.
- 2 tbsp olive oil
- 4 cup chopped kale
- Once the squash is roasted, set aside about ½ cup of the roasted squash. Squeeze the roasted garlic from its skins. Add the remaining squash, shallot, roasted feta, greek yogurt, lemon juice, lemon zest, Dijon and nutmeg to a blender. Add pasta water in small increments and blend until smooth. Add more pasta water gradually until the sauce is silky, creamy and ~pourable.
- 0.25 cup greek yogurt
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 0.25 tsp nutmeg
- 1.5 cup reserved pasta water
- Add the cooked pasta and roasted squash sauce to the skillet with the kale. Toss gently over low heat, adding more pasta water as needed, until the sauce coats the pasta.
- Fold in the reserved squash. Top with Parmesan, fresh rosemary and more pepper.
- 1 tsp black pepper
- 1 tsp fresh rosemary
- 0.25 cup (20-25 g) finely grated Parmesan
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"reference_url": "https://drritu.substack.com/p/roasted-butternut-squash-and-feta?r=8jy6g4&utm_campaign=post&utm_medium=web",
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"total_time_minutes": 40,
"date_created": "2026-11-07T19:28:04.435595247Z",
"variant_label": "",
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