30-Minute Baked Feta Pasta with Roasted Butternut Squash
A vibrant one-pan pasta dish featuring creamy baked feta cheese melted into tender roasted butternut squash, Brussels sprouts, and red onion. The feta becomes gloriously soft and tangy in the oven, creating an instant sauce when tossed with the pasta and reserved cooking water. Italian seasoning adds aromatic herbs while the vegetables caramelize beautifully alongside the cheese. Perfect for busy weeknights when you want something satisfying yet nutritious, this recipe transforms simple ingredients into a restaurant-worthy meal with minimal cleanup required.
Ingredients
- 1 8-ounce block feta
- 2 tablespoons extra virgin olive oil, divided
- 1 teaspoon Italian seasoning
- 1 small red onion, or 1/2 large one
- 12 ounces butternut squash, chopped (about 2 cups)
- 10 ounces brussels sprouts, sliced (about 3 cups)
- 12 ounces fusilli pastapenne or rigatoni1:1none
holds sauce well
Instructions
- 1
Preheat oven to 425 F
- 2
Slice the onion into 1/2-inch sections
- 3
Grease a rimmed baking sheet or line with parchment paper
- 4
Place the feta in the center of the baking sheet and drizzle with 1 tablespoon of olive oil
- 5
Sprinkle feta with Italian seasoning
- 6
Spread out the squash, brussels sprouts, and onions on the baking sheet around the feta in a single layer
- 7
Drizzle the vegetables with the remaining olive oil and season with salt and pepper
- 8
Bake the feta and vegetables for 25 minutes
- 9
Cook the fusilli according to package directions
- 10
Drain the pasta, reserving 1 cup of the cooking water
- 11
Combine all ingredients in a large bowl, stirring to break up the feta
- 12
Stir in pasta water as needed, a couple of tablespoons at a time
Tips
Reserve pasta cooking water before draining - the starchy water helps create a silky sauce when mixed with the melted feta.
Cut vegetables into similar-sized pieces to ensure even roasting and prevent smaller pieces from burning.
Don't skip the parchment paper or greasing - it prevents the feta from sticking and makes cleanup much easier.
Good to Know
Refrigerate leftovers for up to 3 days in an airtight container
Vegetables can be chopped up to 1 day ahead and stored in refrigerator
Serve immediately while hot for best texture and flavor
Common Mistakes
Don't overcrowd the vegetables or they'll steam instead of roast
Add pasta water gradually to avoid making the dish too watery
Substitutions
Dairy-Free Swaps
General Alternatives
holds sauce well
FAQ
Can I use a different type of pasta?
Yes, any short pasta like penne, rigatoni, or shells work well as they hold the sauce nicely.
What if I don't have butternut squash?
Sweet potato, acorn squash, or even cauliflower make excellent substitutes with similar cooking times.
How long will leftovers keep?
Store in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth.