A caramelized roast of pumpkin and a block of feta melt together into a spoonable sauce that clings to every twist of pasta and is strangely addictive. This is a pantry-friendly weeknight main that feels special and involves sweet roasted pumpkin, salty-sour feta, slow-toasted garlic, and rosemary. It is then mixed with pasta and finished with a splash of pasta water.
Serve it when you want something comforting that also looks like you meant to cook all afternoon. You can pair with a crisp green salad or add roasted mushrooms or wilted spinach to boost vegetables and color.
What is Roasted Pumpkin & Feta Pasta?
Roasted Pumpkin & Feta Pasta is a dish built around oven-roasted pumpkin and a whole block of feta baked until creamy. It’s part-sauce, part-roast, and rather than stirring cream and cheese into a pan, you let the oven do the heavy lifting. So, the pumpkin concentrates its sugars while the feta softens into a gently salty, spreadable center.
Versions of oven-baked cheese with vegetables have roots across Eastern European home kitchens. But this one borrows the simple, robust flavors of Greece, which are feta, olive oil, and rosemary, and pairs them with familiar pasta techniques.
Pro Tips for the Best Roasted Pumpkin & Feta Pasta
- Use a high-quality block of feta and not crumbly pre-crumbled. This ensures that it softens into a sauce rather than blowing apart.
- Put the feta in the center of the tray surrounded by pumpkin so the cheese warms slowly and picks up roast juices.
- Don’t over-mash and leave small pumpkin chunks for texture and visual appeal.
- If the sauce is too thick, loosen with extra pasta water or a drizzle of olive oil. Also, if too loose, return to the oven for a few minutes to concentrate.
Frequently Asked Questions
What type of pumpkin should I use?
Sugar/pie pumpkin or any small, sweet variety is best, because they’re denser and sweeter than carving pumpkins. Butternut squash works beautifully if that pumpkin isn’t available.
Do I need to peel the pumpkin?
Yes, peel and seed it first. The skin can be tough and doesn’t break down the same way the flesh does when roasted.
Can I make this dairy-free or vegan?
Substitute the feta with a firm vegan feta or a spoonful of miso blended with a splash of plant milk for umami and salt. Roasting method remains the same.
How do I stop the feta from burning?
Place it in the center of the dish surrounded by pumpkin, and spoon a little olive oil over it. The pumpkin protects the feta from direct heat, and the oil helps it soften instead of drying out.
Can I roast this ahead of time?
Yes, roast and mash up to 2 days ahead. Then, reheat gently and add pasta water when tossing with freshly cooked pasta for the best texture.
Can I Freeze Roasted Pumpkin & Feta Pasta?
You can freeze roasted pumpkin, that is, the cubes or the mashed mixture, for up to 3 months in an airtight container. Feta-softened sauce is less freezer-stable and texture changes, so freeze the pumpkin separately and add fresh feta or cheese when reheating. For completed pasta, freezing is not recommended either.
How to Store Leftovers
Store cooled mashed pumpkin and feta mixture in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or olive oil, then toss with freshly cooked pasta for the best texture. Leftover plated pasta keeps for 1–2 days, but it will be softer than freshly made.
Ingredients
How to Make Roasted Pumpkin & Feta Pasta
Place the peeled and cubed pumpkin into the baking dish, drizzle olive oil over the cubes, and sprinkle with salt.
Place the peeled and cubed pumpkin into the baking dish, drizzle olive oil over the cubes, and sprinkle with salt.
Arrange the cubes with a small hollow in the center. Add feta cheese, garlic, drizzle more olive oil, and tuck in a couple of rosemary sprigs.
Arrange the cubes with a small hollow in the center. Add feta cheese, garlic, drizzle more olive oil, and tuck in a couple of rosemary sprigs.
Roast at 200°C for 40 minutes until the pumpkin edges are caramelized and the feta is soft. Remove from the oven, mash the pumpkin and the feta together.
Roast at 200°C for 40 minutes until the pumpkin edges are caramelized and the feta is soft. Remove from the oven, mash the pumpkin and the feta together.
Bring a large pot of salted water to a boil, cook the pasta, and reserve a cup of pasta water. Transfer the pasta to the dish, add the reserved pasta water, and toss vigorously to coat.
Bring a large pot of salted water to a boil, cook the pasta, and reserve a cup of pasta water. Transfer the pasta to the dish, add the reserved pasta water, and toss vigorously to coat.
Serve immediately, garnished with a fresh rosemary.
Serve immediately, garnished with a fresh rosemary.
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