baked feta and butternut squash pasta
Remember the viral TikTok pasta that wiped all of the grocery stores clean of feta?! This pasta is the fall version, and is SO good. The method is pretty much the same, so it’s a super easy recipe to throw together.
I used a lower carb pasta option for this recipe specifically (I LOVE the new Carbanada Fusilli from Al Dente), so if you use a different type of pasta make sure you adjust the macros.
If you’re short on time, I do recommend grabbing pre-cubed butternut squash from the store, as that is the most time consuming part of this recipe! This pasta pairs great with chicken sausage or turkey sausage for a well balanced, macro-friendly meal. 🙂
MACROS: 28g c / 12g f / 34g p
Ingredients:
8 oz Carbanada Fusilli pasta (or whichever pasta you prefer)
2.5 cups Butternut Squash cubes
1 cup cherry tomatoes
6 cloves of garlic
1 tsp dried thyme
1/2 tsp salt and pepper
1 cup reduced fat feta
1 cup fresh basil, chopped
2 tbsp olive oil
Directions:
Preheat oven to 400 degrees F.
Cube your butternut squash. I microwaved mine for about 4 minutes to soften the skin, then peeled the skin with a vegetable peeler.
Place cubed butternut squash, garlic and cherry tomatoes in a baking dish. Reserve a small opening in the center of the dish and place in your feta cheese.
Then top with olive oil, salt, pepper, and dried thyme. Bake for 35 minutes, or until squash is soft enough to smash with a fork.
While squash is baking, cook pasta in salted boiling water. Cook until al dente. Reserve 1/4 cup of pasta water before draining. Drain pasta and place in a large serving bowl.
Remove baking dish from the oven. Mix squash, tomatoes, and feta together until it’s creamy. Mix everything into pasta and add in pasta water. Mix well.
Top mix in fresh basil and top with more basil and feta if desired.
