Baked Feta Pasta with Butternut Squash and Chorizo
, Published Oct 09, 2024
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Baked Feta Pasta with Butternut Squash and Chorizo! This easy baked feta pasta recipe adds butternut squash and chorizo sausage – a seasonal twist to the baked feta pasta recipe which was such a viral hit not so long ago.
What happens when you bake butternut squash, feta and chorizo together? Crazy deliciousness, that’s what! The tangy feta, sweet squash and piquant saltiness of chorizo create this party for your taste buds… Add pasta and you have a fun autumnal version of the baked feta pasta recipe which was trending a few years ago.
This recipe is just as easy and delicious – the squash, feta and chorizo cook together in the oven or the air fryer. Some of the squash and feta are blended to make a smooth sauce, while the rest is mixed with the pasta. It’s a super flavorful meal that can be served without the chorizo for a vegetarian version.
Butternut Squash Feta Pasta Ingredients
We are using just a handful of ingredients here – the emphasis is on quick and easy but also on mega tasty!
- Butternut squash – peeled and cubed. You can even purchase the squash already prepared these days.
- Feta cheese – a whole block of Greek feta (barrel aged ideally)
- Chorizo sausage – I blitzed mine in a mini chopper to make crumbs but you can also cut it into small cubes or leave it out altogether
- Olive oil
- Salt, pepper, red pepper flakes and Italian seasoning
- Honey – to further intensify the sweetness of the squash
- Grated Parmesan or Pecorino cheese
- Chicken stock (from a cube or stockpot) to cook the pasta in
- Pasta – I used farfalle (bow tie) pasta but you can use any shape you like
- Sage leaves to garnish
How to Make Baked Feta Pasta with Butternut Squash
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Preheat the oven to 350°F (180°C) Fan setting. Remove the casings from the chorizo and cut into small cubes with a sharp knife or blitz in a mini chopper until crumbled.
Peel the butternut squash, slice it in half and scrape out the seeds. Cut into small even cubes and spread onto a roasting dish. Drizzle with olive oil and sprinkle with the Italian seasoning, red pepper flakes, salt and pepper.
Roast for 20 minutes and remove from the oven. Stir the squash and then make space in the center of the tray for the whole block of feta cheese. Add the chorizo, if using, to one side of the tray. Drizzle with the honey and a little olive oil and return to the oven for 15 minutes or until the squash is fork tender.
Meanwhile bring a large pot of water to the boil and add a chicken or vegetable stock cube. Stir to dissolve and add the pasta. Simmer as per packet instructions, reserving some of the pasta water before draining.
Spoon some of the feta cheese and squash into a blender or mini chopper with some of the pasta water and blend until smooth (or simply mash with a fork).
Toss this blended sauce with the drained pasta and then add the remaining roast squash, feta and chorizo (see recipe notes).
Serve with crisp sage leaves (see tip below), freshly ground pepper and a grating of Parmesan cheese.
Lucy’s Pro Tip
Crispy Fried Sage Leaves
Heat a little oil in a small frying pan. Add the sage leaves, in a single layer, and fry for about 30-40 seconds or until slightly darkened. Transfer to a paper towel lined plate and cool before using. The sage leaves will become crisp as the cool down. Use to garnish soups, stews and pasta dishes.
Recipe Notes
- You can simply mash the feta and squash with a fork instead of blending the sauce.
- Adding an egg yolk to the blended sauce creates a richer sauce (Carbonara sauce style).
- You can also cook the squash, feta and chorizo in your Air Fryer at 375°F (190°C) for 35 minutes or until the squash is cooked through.
- Watch how much salt you add to this pasta dish as the feta cheese and chorizo are already quite salty. Season sparingly at first and add more salt and pepper, to taste when serving.
- Store leftovers in an airtight container in the fridge for up to three days. Add a little water when reheating.
More pasta recipes
- One Pot Ground Beef Pasta
- Marry Me Chicken Meatballs With Orzo
- Lemon Garlic Shrimp Pasta (Easy, Quick, One Pot)
- One Pot Kielbasa Pasta
HAVE YOU MADE MY BUTTERNUT SQUASH FETA PASTA RECIPE? Please leave a rating, sounds off in the comments, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my d
Baked Feta Pasta with Butternut Squash and Chorizo
Video
Ingredients
- 2 small chorizo sausages , approx. 3oz (90g)
- 1 medium butternut squash
- 2 tbsp olive oil , or as needed
- ½ tsp sea salt
- ½ tsp black pepper
- ½ tsp red pepper flakes or sweet paprika
- 1 tsp Italian seasoning
- 7 oz (200g) feta cheese
- 1 tbsp honey
- salt and pepper to season
- freshly grated Parmesan or Pecorino, to taste
For the pasta
- 10 ½ oz (300g) pasta
- 1 chicken or vegetable stock cube
- ½ tsp salt
Instructions
- Preheat the oven to 350°F (180°C) fan setting. Remove the casings from the chorizo and cut into small cubes with a sharp knife or blitz in a mini chopper until crumbled.2 small chorizo sausages
- Peel the butternut squash, slice it in half and scrape out the seeds. Cut into small even cubes and spread onto a roasting dish. Drizzle with olive oil and sprinkle with the Italian seasoning, red pepper flakes, salt and pepper.1 medium butternut squash, 2 tbsp olive oil, ½ tsp sea salt, ½ tsp black pepper, ½ tsp red pepper flakes , 1 tsp Italian seasoning
- Roast for 20 minutes and remove from the oven. Stir the squash and then make space in the center of the tray for the whole block of feta cheese. Add the chorizo, if using, to one side of the tray. Drizzle with the honey and a little olive oil and return to the oven for 15 minutes or until the squash is fork tender.7 oz (200g) feta cheese, 1 tbsp honey
- Meanwhile bring a large pot of water to the boil and add a chicken or vegetable stock cube and salt. Stir to dissolve and add the pasta. Simmer as per pack instructions, reserving some of the pasta water before draining.10 ½ oz (300g) pasta, 1 chicken or vegetable stock cube, ½ tsp salt
- Spoon some of the feta cheese and squash into a blender or mini chopper with some of the pasta water and blend until smooth. Toss this blended sauce with the drained pasta and then add the remaining roast squash, feta and chorizo (see recipe notes).
- Serve with crisp sage leaves (see notes), freshly ground pepper and a grating of Parmesan cheese.freshly grated Parmesan , salt and pepper to season
Notes
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
