Butternut squash wasn't cultivated in Italy until 1492—Columbus brought these seeds back from the Americas accidentally.
Fall Butternut Squash Feta Pasta
Embrace the flavors of autumn with our delicious Butternut Squash Feta Pasta! This comforting dish combines creamy feta with roasted butternut squash, adding a hint of sweetness, while optional chicken sausage and vibrant kale bring in a hearty twist. Perfect for cozy nights, this recipe is a must-try for your fall dinner rotation!
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1.5 lbs butternut squash, peeled, seeds removed & cut into small cubes (680 g)
- 3 cloves garlic, minced
- 8 oz chopped kale (227 g)optional
🥩Meat & Seafood(1)
- 1 lb sweet italian chicken sausage, casings removed (454 g)optional
🥛Dairy & Eggs(1)
- 8 oz block of feta (*sub a vegan feta) (227 g)a vegan feta
🫙Pantry Staples(3)
- 1/4 cup olive oil (60 ml)
- 8 oz pasta of choice (i used @Banza) (227 g)
- 1.5-2 cups reserved pasta water (360-480 ml)optional
🧂Spices & Seasonings(2)
- salt + pepper
- 12 sprigs of thyme, stems removed
👨🍳 Instructions
- 1
Preheat oven to 400F.
- 2
Add butternut squash and garlic to a 9x16” baking dish. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- 3
Add block of feta in the middle, flip to coat the other side with oil, and sprinkle thyme over the top.
- 4
Bake for 40 minutes or until the butternut squash is fork tender.
- 5
At the end of the baking time, cook your pasta according to package directions and reserve some of the pasta water.
- 6
In a large pan over medium heat, add chicken sausage and crumble it up with a spatula. Once it’s almost cooked through, add the kale and let it wilt down.
- 7
Let the butternut squash and feta cool for a few minutes, then add to a high-speed blender along with 1.5-2 cups of the reserved pasta water. Blend until smooth.
- 8
Add the sauce back to the baking dish along with the cooked pasta, kale, and sausage. Toss until combined and enjoy!
💡 Pro Tips
- ✓Roast butternut squash at exactly 400°F for optimal caramelization—higher temps burn the sugars before the interior softens, while lower temps create mushy texture without browning.technique400°F
- ✓Reserve 2 full cups of starchy pasta water because butternut squash absorbs liquid rapidly when blended, and you'll need extra to achieve proper sauce consistency.timing2 cups
- ✓Let the roasted squash cool for 5-7 minutes before blending to prevent steam from creating a watery sauce and to avoid thermal shock that can crack blender jars.timing5-7 minutes
- ✓Use block feta instead of crumbled because it contains 15-20% less moisture and won't break down into grainy bits when roasted and blended.ingredient15-20% less moisture
- ✓Add kale to the hot sausage pan off-heat after cooking—residual heat wilts it perfectly while direct heat would make it bitter and leathery.technique
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
Share this recipe
Butternut squash wasn't cultivated in Italy until 1492—Columbus brought these seeds back from the Americas accidentally.
Fall Butternut Squash Feta Pasta
Embrace the flavors of autumn with our delicious Butternut Squash Feta Pasta! This comforting dish combines creamy feta with roasted butternut squash, adding a hint of sweetness, while optional chicken sausage and vibrant kale bring in a hearty twist. Perfect for cozy nights, this recipe is a must-try for your fall dinner rotation!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1.5 lbs butternut squash, peeled, seeds removed & cut into small cubes (680 g)
- 3 cloves garlic, minced
- 8 oz chopped kale (227 g)optional
🥩Meat & Seafood(1)
- 1 lb sweet italian chicken sausage, casings removed (454 g)optional
🥛Dairy & Eggs(1)
- 8 oz block of feta (*sub a vegan feta) (227 g)a vegan feta
🫙Pantry Staples(3)
- 1/4 cup olive oil (60 ml)
- 8 oz pasta of choice (i used @Banza) (227 g)
- 1.5-2 cups reserved pasta water (360-480 ml)optional
🧂Spices & Seasonings(2)
- salt + pepper
- 12 sprigs of thyme, stems removed
👨🍳 Instructions
- 1
Preheat oven to 400F.
- 2
Add butternut squash and garlic to a 9x16” baking dish. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- 3
Add block of feta in the middle, flip to coat the other side with oil, and sprinkle thyme over the top.
- 4
Bake for 40 minutes or until the butternut squash is fork tender.
- 5
At the end of the baking time, cook your pasta according to package directions and reserve some of the pasta water.
- 6
In a large pan over medium heat, add chicken sausage and crumble it up with a spatula. Once it’s almost cooked through, add the kale and let it wilt down.
- 7
Let the butternut squash and feta cool for a few minutes, then add to a high-speed blender along with 1.5-2 cups of the reserved pasta water. Blend until smooth.
- 8
Add the sauce back to the baking dish along with the cooked pasta, kale, and sausage. Toss until combined and enjoy!
💡 Pro Tips
- ✓Roast butternut squash at exactly 400°F for optimal caramelization—higher temps burn the sugars before the interior softens, while lower temps create mushy texture without browning.technique400°F
- ✓Reserve 2 full cups of starchy pasta water because butternut squash absorbs liquid rapidly when blended, and you'll need extra to achieve proper sauce consistency.timing2 cups
- ✓Let the roasted squash cool for 5-7 minutes before blending to prevent steam from creating a watery sauce and to avoid thermal shock that can crack blender jars.timing5-7 minutes
- ✓Use block feta instead of crumbled because it contains 15-20% less moisture and won't break down into grainy bits when roasted and blended.ingredient15-20% less moisture
- ✓Add kale to the hot sausage pan off-heat after cooking—residual heat wilts it perfectly while direct heat would make it bitter and leathery.technique