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Creamy, full of flavor, and deeply satisfying. The roasted butternut squash adds a lovely caramelized sweetness that balances beautifully with the tangy feta. A touch of zá atar lifts the dish with a subtle herbal note. Perfect over pasta-rich, comforting, and surprisingly elegant.

3 Cups of 1/2” Cubed Butternut Squash
3 Garlic Cloves, Peeled
1 Tablespoon Olive Oil
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1 Tablespoon Zá atar, Plus Extra For Garnish
4 oz Feta Cheese, Plus Extra For Garnish
8 oz Pasta, Mezze Rigatoni, Ziti, Or Whatever Your Preference

Preheat oven to 425°. Add the butternut squash, garlic, olive oil, salt, pepper, and zá atar to a bowl and blend well. Place the mixture onto a lined baking sheet and bake for approximately 20 minutes, or until fork-tender. Meanwhile, cook the pasta according to the package. Place the mixture into a food processor or blender along with the feta. Blend until smooth. It’s going to be really thick, so add some pasta water to thin it out a bit. You’re looking for a pancake batter consistency. Strain the pasta into a bowl and add about a 1/2 cup of the sauce to the pasta and toss until well coated. Split the pasta between 4 bowls, add the remainder of the sauce to each bowl, and garnish with zá atar and feta. Serves 4.

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