Mediterranean baked squash and feta pasta with rosemary

Mediterranean baked squash and feta pasta: Hokkaido squash, feta, garlic and rosemary bake together, then wholewheat penne, spinach and pine nuts go in. Dinner from one dish.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 35 min
• Total time: 50 min
• Calories: 600 kcal per serving
• Protein: 23 g
• Fat: 26 g
• Carbs: 64 g

Ingredients

• 600g Hokkaido squash
• 4 garlic cloves
• 200g feta
• 3 tbsp olive oil
• 2 rosemary sprigs
• 300g wholewheat penne
• 30g pine nuts
• 100g baby spinach
• 1 unwaxed lemon
• 1 tsp thyme
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: oven · frying pan · baking dish · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan). Cut the Hokkaido squash, skin on, into 2 cm cubes.
2. Spread the squash and unpeeled garlic cloves in a baking dish, put the block of feta in the middle, drizzle everything with olive oil and sprinkle over the rosemary, thyme, salt and pepper.
3. Bake everything at 200 °C for 30 minutes, until the squash is soft and the feta is browning at the edges.
4. Meanwhile, cook the wholewheat penne until al dente according to the packet instructions, saving a cup of pasta water before draining, and toast the pine nuts in a dry frying pan for 2 minutes.
5. Squeeze the garlic out of its skins and mash it in the dish with the feta and some of the squash. Stir in enough pasta water to make a sauce.
6. Mix in the penne, baby spinach and grated lemon zest and scatter over the pine nuts.

Good to know

Baked feta pasta was a huge trend; in this autumn version, the feta cooks with squash and garlic. Then you mash everything into a sauce and stir in the pasta. Only one dish and one pan to wash up.

Swaps

Feta → goat's cheese log (in pregnancy: pasteurised, piping hot). Wholewheat penne → lentil pasta (gluten-free). Baby spinach → rocket. Pine nuts → walnuts.

Cooking tips

You don't need to peel Hokkaido squash – the skin softens in the oven. The starchy pasta water binds the sauce.

Storage

Keeps for 2 days in the fridge; reheat in a frying pan with a splash of water.

Allergens

Contains gluten (wheat), milk and pine nuts; no egg. Suitable for children; in pregnancy, use feta made from pasteurised milk.

Frequently asked questions

How long does squash and feta pasta keep in the fridge?

Keeps for 2 days in the fridge; reheat in a frying pan with a splash of water.