Butternut Squash Pasta – Recipe for a delicious creamy butternut squash sauce with feta, served with pasta. This pasta dish is super easy to make and tastes amazing. The dish consists of butternut squash baked in the oven with garlic, feta, thyme, chili flakes, salt, pepper, and olive oil. Everything is blended with pasta water into a creamy sauce, and then the cooked pasta is mixed in. I garnish the pasta dish with crispy sage leaves and grated parmesan.
I’m a big fan of pasta dishes with creamy sauces where the ingredients are baked in the oven. It’s both quick and easy, and it’s also a great way to use up leftover vegetables that might otherwise be thrown out. For example, try this recipe for creamy pepper sauce with pasta or this beetroot sauce pasta dish. You can never go wrong with a butternut squash sauce.
A bit about butternut squash
Butternut squash is a delicious and versatile vegetable that belongs to the squash family. With its distinctive pear-shaped structure and golden color, it’s popular in many dishes. It has a sweet, nutty flavor and a creamy texture when cooked. Butternut squash is rich in vitamins like A and C, as well as fiber, making it healthy and nutritious.
It can be used in soups, stews, salads, or roasted as a side dish. It’s also easy to prepare; just peel and chop it. Butternut squash is perfect for fall dishes and adds warmth and flavor to any meal.
Can you eat the skin of butternut squash?
Yes, you can, but the skin can be a bit tough. I usually peel it before using it, which is what I recommend in the recipe.
Butternut squash pasta
Ingredients
Instructions
Preheat the oven to 210°C (convection).
Peel the butternut squash and scoop out the seeds. Cut it into cubes and place them in a baking dish along with garlic (cut in half so the cloves are exposed) and feta. Sprinkle thyme, salt, chili flakes, pepper, and olive oil over the top. Bake for 35 minutes.
Boil pasta in plenty of salted water.
Place the ingredients from the baking dish into a blender. Squeeze the garlic out of its skins. Add pasta water and blend until smooth and creamy.
Fry sage leaves in a pan with olive oil for a few seconds until crispy. Place the leaves on a paper towel to absorb the excess oil.
Toss the pasta in the sauce and serve the dish topped with crispy sage leaves and parmesan. Enjoy!
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