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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add the cherry tomatoes, diced butternut squash, thickly sliced red onion, and minced garlic to a large roasting tin. Season with salt and pepper, drizzle generously with olive oil, and mix well.
Nestle the feta in the center of the roasting tin and flip it over so both sides are coated in the oil.
Bake at 180C for 30 minutes until the vegetables are tender and the feta is golden and bubbling.
Meanwhile, cook the pasta according to package instructions and reserve some of the cooking water before draining.
Add the chopped walnuts and cooked pasta to the roasted feta mixture and mix well. Add a splash of pasta water if needed to loosen the sauce.
Serve and enjoy.
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You can substitute walnuts with pine nuts for a different flavor.
Use any pasta shape you prefer, such as penne or fusilli.
Can I use a different type of cheese?
Yes, you can substitute feta with goat cheese or ricotta for a different taste.
How can I make this dish vegan?
Replace feta with a vegan cheese alternative and ensure the pasta is egg-free.
Can I prepare this dish in advance?
You can roast the vegetables and feta ahead of time, then reheat and combine with freshly cooked pasta when ready to serve.
What can I serve with this pasta?
A simple green salad or garlic bread pairs well with this pasta dish.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
