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Feta And Roasted Butternut Squash Pasta

Servings 2


  • 2 tbsp olive oil
  • 1 small butternut squash peeled and cubed
  • 1 red onion
  • 4 cloves of garlic
  • 30 g pine nuts
  • 200 g pasta shapes I used fusilli
  • 100 g feta cheese cut into cubes
  • Salt and black pepper


  • Heat the oven to 200°C/gas mark 6.
  • To prepare the red onion, peel it but leave the root intact and cut it into segments. Leaving the root holds the pieces together better.
  • Leave the skin on the garlic cloves but place a knife flat on them and push down to squash them a bit and split the skin.
  • Mix the butternut squash in a roasting tin with the olive oil and some black pepper and salt to season. (Don't use too much salt because you'll be adding salty feta cheese later on.)
  • Roast the butternut squash for 10 minutes then add the red onion and squashed garlic. Stir and return to the oven.
  • Roast for a further 15 minutes then stir in the pine nuts.
  • Roast for a further 10 minutes.
  • In the meantime cook the pasta as directed on the packet.
  • Drain the pasta and mix it with the roasted vegetables and the feta cheese. I find it easiest to mix everything together in the roasting tin.
  • Serve and enjoy!