Creamy Butternut Squash and Feta Pasta (Gluten-Free, Paleo Option, Vegan Option)

Remember the viral baked feta pasta? Well, we are making it fall themed with this creamy feta and butternut squash version! This is an easy dish to make and perfect for a family dinner or meal with friends.

This delicious and cozy meal is perfect as the weather cools off. I keep this dish completely dairy free by using a plant-based feta option, but you can use regular feta, as well. You can keep the dish completely gluten free or even paleo based on the pasta you decide to use.

This super simple meal basically just involves roasting everything, blending it together, and tossing with your pasta of choice! I love adding in chicken-apple sausage, as well as some other veggies. If you're not a huge veg person, this is a great way to get your veggies in and perfect for hiding veggies in dishes for picky eaters.

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Creamy Butternut Squash and Feta Pasta

This is a fall take on the viral feta pasta. A creamy, cheesy butternut squash sauce brings all the fall flavors into this savory dish.

Course Main Course

Cuisine American

Keyword Easy, fall, Fall flavors, Simple

Servings 4

Author Victoria

Ingredients

• 4 cups chopped butternut squash about a 1.5 lbs butternut
• 1 cup cherry/baby tomatoes
• 2 tablespoon fresh thyme, de-stemmed and chopped
• 1 teaspoon sage powder
• 1 teaspoon salt
• 2-4 tablespoon olive oil I like to use 1 tbs. of garlic infused olive oil (If you are not using garlic infused, add a few cloves of garlic to the dish)
• 1 block feta 4 servings of crumbled feta (I use a vegan version)
• 1 ½ cups milk of choice
• 4 servings pasta of choice *cooked
• Optional: protein, veggies I like to use chicken-apple sausage, extra veggies like sautéed kale, peas, or bell pepper

Instructions

• Preheat oven to 425F
• Add chopped butternut squash, tomatoes, herbs, and salt to a baking dish. Toss with olive oil to coat. If you are not using a garlic infused olive oil, add a few garlic cloves to the dish.
• Add your block of feta in the middle of the dish or sprinkle feta on top.
• Bake for about 40 minutes, until squash is fork tender.
• Let the squash cool down for 10 minutes before adding to a high speed blender or food processor with the milk. Blend until smooth.
• Taste and add more salt or herbs as desired.
• Toss your cooked pasta, protein, and veggies (if using) with the butternut squash sauce. I like to sprinkle some nutritional yeast on top. Enjoy!