Butternut Squash Feta Pasta

Transform the viral baked feta pasta into the perfect Fall dinner with this Butternut Squash Feta Pasta! This luscious sauce is made with roasted butternut squash, salty feta and thyme. Then it’s tossed with chickpea pasta, wilted kale and chicken sausage for a hearty yet healthy meal. It’s sure to be loved by everyone!

This butternut squash feta pasta is back and better than ever for year 2! I first developed this recipe last year, drawing inspiration from the viral baked feta pasta from like…2020!? The good ole days lol. This might be controversial, but I truly think this butternut squash version is even better than the original.

The sauce is ultra-creamy and lush with a tangy, salty kick from the feta. It’s blended to get super smooth so it almost gives mac n cheese vibes!! To add in some ~health~ I like pairing it with chickpea pasta which adds a boost of protein and fiber, while keeping this recipe gluten free. Although optional, you can’t go wrong with stirring in some chicken sausage and wilted kale. It turns this dish into a full, satisfying meal!

I think this recipe is perfect when you’re craving some comfort food, but want a bit of a healthier option that’s loaded with veggies, protein and fiber. It’s just as delicious for an everyday dinner as it is for when you’re hosting. I’m so excited for you try it out, because I already KNOW you’re going to be obsessed!

Why You’ll Love this Butternut Squash Feta Pasta

• It’s a fun, fall twist on the viral baked feta pasta recipe!
• This is a unique way to utilize fall produce.
• The sauce is so lush, creamy and satisfying!
• This recipe is gluten free and can easily be made dairy free.
• It’s hearty and comforting, thanks to the addition of chickpea pasta and chicken sausage.

What You Need to Make this Butternut Squash Feta Pasta

For the Butternut Squash Feta Pasta:

• Butternut Squash: Tis the squash season! Either buy a 1.75-2 lb butternut squash and peel, de-seed and dice it yourself, or buy about 20oz of pre-cubed butternut squash from the grocery store.
• Shallots: This is optional (I’ve made it with and without – both are delish) but adds even more flavor to the sauce.
• Garlic: Fresh minced garlic.
• Avocado Oil: Or olive oil. You’ll need about 2 tbsp to roast the butternut squash in.
• Kosher Salt & Black Pepper: Season to taste.
• Feta Cheese: Make sure to buy a block, not crumbled feta. Preferably full-fat! If you’re dairy-free, you can substitute a vegan feta but it may not melt as well.
• Fresh Thyme: This adds some fall flavor to the butternut squash sauce!
• Chickpea Pasta: I prefer to use Banza chickpea pasta for this to add more protein and fiber while keeping it gluten free, however you can use 8oz of whatever pasta you prefer. Be sure to heavily salt the pasta water and reserve some of it for later.

For the Add-Ins:

• Avocado Oil: Just a small amount of oil or spray to cook the chicken sausage and kale.
• Kale: To make this a full, balanced meal, we’re wilting in a bunch of chopped kale. I typically buy a small bunch of curly kale, remove the stems and then chop it up. You can also use a bag of pre-chopped kale for convenience.
• Mild Italian Chicken Sausage: For additional protein! Make sure to use raw chicken sausage. If it comes in links, remove the casing before sautéing and breaking it apart into small pieces.
• Kosher Salt & Black Pepper: Season to taste.

How To Make this Butternut Squash and Feta Pasta

Toss Butternut Squash, Shallots & Garlic in Oil:

First, preheat your oven to 400F. Then, add cubed butternut squash, sliced shallots and minced garlic to a 9×13″ baking dish. Drizzle with avocado oil and season with kosher salt & black pepper. Toss to coat.

Add Feta & Thyme, Transfer to the Oven:

Next, nestle the block of feta in the middle of the baking dish. Flip once to coat the other side with oil. Sprinkle thyme evenly over everything. Transfer baking dish to the oven to cook for about 40 minutes, or until the butternut squash is fork tender. Allow it to cool slightly.

Cook Pasta to Al-Dente:

Meanwhile, cook pasta to al-dente according to package instructions. Be sure to heavily salt the water before adding the pasta. Reserve about 2 cups of the pasta water, and drain the rest off.

Saute Chicken Sausage & Kale:

If you’re choosing to add the kale and chicken sausage, bring a large pan to medium heat. Once hot, lightly oil the pan. Then, add the chicken sausage and break apart into small pieces with your spatula. Continue cooking for several minutes, until almost browned through. Then, add kale, stir and cook until wilted. Season with kosher salt & black pepper to taste. Remove from heat and set aside.

Blend the Butternut Squash Feta Sauce:

Next, add the cooked butternut squash and feta mixture to your blender along with 1 cup of the reserved pasta water. Blend until smooth, adding more of the pasta water as needed to get it your desired consistency. Taste and adjust the amount of salt & pepper to taste.

Toss Pasta, Sausage & Kale with Butternut Squash Feta Sauce:

Finally, pour the sauce back into the baking dish, along with the cooked pasta, chicken sausage and kale. Stir with a spatula until everything is coated in the sauce. Garnish with extra thyme leaves and fresh cracked black pepper. Enjoy!

Can I Make this Dairy Free?

Although I haven’t tested this out yet, you should be able to simply substitute 8oz of a vegan feta! Luckily, vegan feta is pretty widely accessible these days…Violife, Daiya and Trader Joe’s all have one. Non-dairy cheese alternatives sometimes don’t melt as well, so that’s the only challenge I see with this option. But let me know if you try it!

Can I Use a Different Type of Squash Instead?

I have only tested this recipe with butternut squash, but if for some reason you can’t find any at your grocery store, try using an equal amount of honey nut, acorn or buttercup squash. Cook time may vary slightly.

Tips & Tricks to Make this Recipe Easier:

The hardest part of this butternut squash feta pasta recipe is honestly just chopping up the butternut squash lol. To make your life easier, you can buy pre-cubed butternut squash from the refrigerated section at most grocery stores. You’ll need about 16-20oz. Secondly, you can buy pre-chopped kale at the grocery store as well. These two tips will save you a bit of prep time!

Equipment Recommendations:

This recipe can be made with whatever tools you have on hand, but I’ll link what I use below!

• 9×13″ Baking Dish: This one I use from Le Creuset is my favorite…I use it all the time!
• High-Speed Blender: I swear by my Vitamix…it’s the most powerful blender that I’ve owned and it lasts forever. You could probably also get away with using an immersion blender, if need be.
• Pots: My pots and pans set is from Caraway and you can use my code MUNCHINWITHMADDIE for 10% off site wide!

How Should I Store Leftover Butternut Squash Feta Pasta?

Simply allow the butternut squash feta pasta to cool down, then transfer it to an airtight container and store in the fridge for up to 4 days. You can re-heat it in the microwave, or add to a pan over medium-heat along with a little broth to thin out the sauce.

Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.

Looking for More Pasta Recipes?

• Gluten Free Hamburger Helper (No Milk)
• Creamy Mushroom and Spinach Pasta
• Easy Elote Pasta Salad
• One-Pan Garlic Parmesan Chicken and Pasta
• High-Protein Roasted Red Pepper Pasta Bake
• Shrimp Fajita Pasta
• High-Protein Stuffed Shells
• Lemon Pepper Pasta

Butternut Squash Feta Pasta

Transform the viral baked feta pasta into the perfect Fall dinner with this Butternut Squash Feta Pasta! This luscious sauce is made with roasted butternut squash, salty feta and thyme. Then it's tossed with chickpea pasta, wilted kale and chicken sausage for a hearty yet healthy meal. It's sure to be loved by everyone!

Servings 6 people

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Equipment

• cutting board
• knife
• 9×13" baking dish
• high speed blender
• medium pot
• colander
• large pan
• spatula

Ingredients

• 1.75-2 lbs butternut squash peeled, de-seeded & diced into small chunks*
• 2 shallots sliced (optional)
• 4 garlic cloves minced
• 2 tbsp avocado oil or olive oil
• kosher salt & black pepper to taste
• 8 oz block of feta cheese
• 1 tbsp fresh thyme leaves
• 8 oz dry chickpea pasta (or pasta of choice)
• 1-2 cups reserved pasta water

Optional Add-Ins:

• avocado oil or cooking spray
• 6 oz chopped kale (from about 1 bunch)
• 1 lb raw mild italian chicken sausage casings removed
• kosher salt & black pepper to taste

Instructions

• Preheat your oven to 400F. Then, add cubed butternut squash, sliced shallots and minced garlic to a 9×13" baking dish. Drizzle with avocado oil and season with kosher salt & black pepper. Toss to coat.
  1.75-2 lbs butternut squash, 2 shallots, 4 garlic cloves, 2 tbsp avocado oil, kosher salt & black pepper
• Nestle the block of feta in the middle of the baking dish. Flip once to coat the other side with oil. Sprinkle thyme evenly over everything.
  8 oz block of feta cheese, 1 tbsp fresh thyme leaves
• Transfer baking dish to the oven to cook for about 40 minutes, or until the butternut squash is fork tender. Allow it to cool slightly.
• Meanwhile, cook pasta to al-dente according to package instructions. Be sure to heavily salt the water before adding the pasta. Reserve about 2 cups of the pasta water, and drain the rest off.
  8 oz dry chickpea pasta
• If you're choosing to add the kale and chicken sausage, bring a large pan to medium heat. Once hot, lightly oil the pan. Then, add the chicken sausage and break apart into small pieces with your spatula. Continue cooking for several minutes, until almost browned through. Then, add kale, stir and cook until wilted. Season with kosher salt & black pepper to taste. Remove from heat and set aside.
  avocado oil, 6 oz chopped kale, 1 lb raw mild italian chicken sausage, kosher salt & black pepper
• Add the cooked butternut squash and feta mixture to your blender along with 1 cup of the reserved pasta water. Blend until smooth, adding more of the pasta water as needed to get it your desired consistency. Taste and adjust the amount of salt & pepper to taste.
  1-2 cups reserved pasta water
• Pour the sauce back into the baking dish, along with the cooked pasta, chicken sausage and kale. Stir with a spatula until everything is coated in the sauce. Garnish with extra thyme leaves and fresh cracked black pepper. Enjoy!

Video

Notes

*NOTE: The weight of your butternut squash (before peeling & de-seeding) should be about 1.75-2 lbs. If you’re buying pre-cubed butternut squash, you’ll want between 1 lb 2 oz – 1 lb 5 oz. The amount doesn’t have to be exact, but somewhere in this general range!

Calories: 484kcal

Course: Dinner, Main Course

Cuisine: American, Italian

Diet: Gluten Free

Keyword: Butternut Squash, Chicken Sausage, Fall Recipe, Feta, Gluten Free, Kale, Sauce

Nutrition

Calories: 484kcal | Carbohydrates: 40g | Protein: 28g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 87mg | Sodium: 1264mg | Potassium: 464mg | Fiber: 9g | Sugar: 7g | Vitamin A: 12355IU | Vitamin C: 49mg | Calcium: 337mg | Iron: 6mg

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.