Description
A cozy and creamy pasta dish featuring roasted butternut squash, Bulgarian feta, and fresh spinach tossed with tender pasta shells. This autumn-inspired twist on the viral baked feta pasta is hearty, wholesome, and packed with savory roasted flavors. Perfect for easy weeknight dinners or festive gatherings.
Ingredients
-
360g pasta shells
-
1kg butternut squash pumpkin, peeled and cubed
-
8 garlic cloves, unpeeled
-
180g Bulgarian feta cheese (or any creamy feta)
-
100g baby spinach (about 2 large handfuls)
-
50g walnuts, roughly chopped
-
60ml extra virgin olive oil
-
8 sprigs fresh thyme
-
Salt and pepper, to taste
-
Chilli flakes (optional), for garnish
Instructions
-
Preheat oven to 200°C (400°F). In a large baking dish, toss cubed butternut squash with unpeeled garlic cloves, thyme leaves, olive oil, salt, and pepper.
-
Place the block of feta in the center of the dish, drizzle with extra olive oil, and scatter additional thyme on top. Roast for 25 minutes until squash is tender and caramelized, and feta is golden.
-
Meanwhile, cook pasta shells in salted boiling water until al dente. Reserve 250ml pasta water, then drain.
-
Remove roasted dish from oven. Squeeze garlic from skins and mash into the softened pumpkin. Break up the feta and stir until creamy and combined.
-
Add baby spinach, cooked pasta, and a splash of reserved pasta water. Mix until spinach wilts and sauce coats the pasta. Add more pasta water as needed for desired creaminess.
-
Garnish with chilli flakes and toasted walnuts. Serve warm.
Notes
Bulgarian feta is preferred for its creaminess, but Greek feta or goat cheese can be substituted.
For a gluten-free version, use gluten-free pasta shells.
Toasting the walnuts enhances their nutty flavor.
This dish is best enjoyed fresh, but leftovers reheat well with a splash of water or milk
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Plats
- Method: Oven-baked & Stovetop
- Cuisine: Italian-Inspired