Baked Feta Pasta with Butternut Squash and Chorizo

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

↓ For the full ingredients and detailed method, jump to the recipe card.

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

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