Roasted Butternut Squash & Feta Pasta

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Издатель Sep 17, 2026

Roasted Butternut Squash & Feta Pasta

Ingredients (4-5 servings):

Roasted squash & feta:
• 1½ lb butternut squash, peeled and cut into ¾-inch cubes
• 2 shallots, sliced
• 2 whole garlic heads, slice off top 1/2”
• 5 oz (140 g) block feta
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ¼ tsp cumin
• ½ tsp red pepper flakes
• ¾ tsp kosher salt
• ½ tsp black pepper
• 1 tsp maple syrup
• 1 tsp fresh rosemary

Pasta & sauce:
• 12 oz (340 g) dry pasta
• 3–4 cups chopped kale
• ¼ cup cottage cheese
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• ¼ tsp nutmeg
• 1–1½ cups reserved pasta water, or more to get a silky sauce

For finishing:
• Fresh rosemary
• Freshly cracked black pepper
• Parmesan

Instructions:

1. Heat oven to 425°F. Toss squash and shallot with olive oil, paprika, cumin, red pepper flakes, salt, pepper and maple syrup.

2. Add garlic heads, and feta to the center, drizzle with a little olive oil and sprinkle with rosemary.

3. Roast for 30-35 minutes, until the squash is caramelized and tender.

4. Meanwhile, cook pasta until al dente. Reserve the pasta water for the sauce.

5. Sauté kale with a little olive oil for 2–3 minutes, until tender.

6. Set aside ½ cup roasted squash. Squeeze the garlic from its skins and blend the remaining squash, shallot, roasted feta, cottage cheese, lemon juice, lemon zest, Dijon and nutmeg with 1 cup pasta water until smooth. Add more pasta water until the sauce is silky and pourable.

7. Add pasta, kale and sauce to the skillet. Toss over low heat, adding more pasta water as needed until glossy and creamy.

8. Fold in the reserved roasted squash.

9. Top with rosemary, black pepper, Parmesan, and enjoy!

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