Butternut Squash Pasta With Chili Oil, Feta & Mint

Butternut squash: A large, peeled, and cubed squash that adds a creamy and sweet flavor to the dish.

Olive oil: Used for roasting the squash and making the chili oil, it adds a rich, fruity flavor.

Chili flakes: These add a spicy kick to the dish when infused in the olive oil.

Pasta: Your choice of pasta, which serves as the base for the dish.

Feta cheese: Crumbled on top, it adds a tangy and salty contrast to the sweet squash.

Mint: Freshly chopped, it adds a refreshing and aromatic finish to the dish.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a mild heat and depth of flavor.

When roasting butternut squash, ensure the cubes are spread out in a single layer on the baking sheet. Overcrowding can cause the squash to steam rather than roast, preventing that desirable caramelization. For an extra depth of flavor, you can add a pinch of cinnamon or nutmeg to the squash before roasting. When blending the squash, start with a small amount of water and gradually add more if needed to achieve a smooth, creamy consistency. This will help you control the texture of the butternut squash puree.

• butternut squash - Substitute with sweet potatoes: Sweet potatoes have a similar sweetness and texture when roasted, making them a great alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, suitable for roasting and making chili oil.

• chili flakes - Substitute with cayenne pepper: Cayenne pepper provides a similar level of heat and can be used in the same quantity.

• pasta - Substitute with zucchini noodles: Zucchini noodles offer a low-carb alternative and a similar texture when cooked.

• feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and creamy texture, making it a good substitute.

• fresh mint - Substitute with fresh basil: Fresh basil provides a similar fresh, aromatic quality that complements the dish.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile but with a slightly different aroma.

• Allow the butternut squash pasta to cool completely before storing. This helps prevent condensation, which can make the pasta soggy.
• Transfer the pasta to an airtight container. Make sure to use a container that seals well to maintain freshness.
• Store the container in the refrigerator. The pasta will keep for up to 3-4 days.
• If you plan to freeze the pasta, portion it into individual servings. This makes it easier to reheat only what you need.
• Place each portion into a freezer-safe container or a resealable plastic bag. Squeeze out as much air as possible to prevent freezer burn.
• Label the containers or bags with the date. This helps you keep track of how long the pasta has been stored.
• When ready to reheat, thaw the pasta in the refrigerator overnight. This ensures even reheating and maintains the texture.
• Reheat the pasta in a skillet over medium heat. Add a splash of olive oil or water to help loosen the sauce.
• Stir frequently to ensure even heating. The pasta should be heated through in about 5-7 minutes.
• If reheating in the microwave, place the pasta in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
• Heat on medium power in 1-minute intervals, stirring in between, until the pasta is heated through.
• Garnish with fresh feta cheese and mint after reheating to maintain their fresh flavors and textures.

• Stovetop Method:

  1. Place a skillet over medium heat and add a splash of olive oil or a small knob of butter.
  2. Add the leftover butternut squash pasta to the skillet.
  3. Stir occasionally to ensure even heating, adding a splash of water or vegetable broth if the pasta seems dry.
  4. Heat until the pasta is warmed through, about 5-7 minutes.
  5. Once heated, top with additional crumbled feta and chopped mint if desired.

• Microwave Method:

  1. Place the leftover butternut squash pasta in a microwave-safe dish.
  2. Add a splash of water or vegetable broth to keep the pasta moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Microwave on medium power for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals, stirring in between, until the pasta is heated through.
  6. Top with extra crumbled feta and chopped mint before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover butternut squash pasta in an oven-safe dish.
  3. Add a splash of water or vegetable broth to prevent the pasta from drying out.
  4. Cover the dish with aluminum foil.
  5. Bake for 15-20 minutes, or until the pasta is heated through.
  6. Remove from the oven and top with fresh crumbled feta and chopped mint before serving.

• Double Boiler Method:

  1. Fill a pot with a couple of inches of water and bring to a simmer.
  2. Place a heatproof bowl over the pot, ensuring it doesn't touch the water.
  3. Add the leftover butternut squash pasta to the bowl.
  4. Stir occasionally, allowing the steam to gently reheat the pasta.
  5. Heat until the pasta is warmed through, about 10-15 minutes.
  6. Garnish with additional crumbled feta and chopped mint before serving.

• Oven: Used to roast the butternut squash until tender and slightly caramelized.

• Baking sheet: Provides a flat surface to spread out the butternut squash cubes for roasting.

• Large pot: Necessary for boiling the pasta according to the package instructions.

• Colander: Used to drain the cooked pasta.

• Skillet: Heats the olive oil and chili flakes to create the chili oil.

• Blender: Blends the roasted butternut squash with a splash of water until smooth.

• Large bowl: Combines the pasta, butternut squash puree, and chili oil for tossing.

• Measuring spoons: Measures out the olive oil and chili flakes accurately.

• Knife: Peels and cubes the butternut squash.

• Cutting board: Provides a stable surface for cutting the butternut squash.

• Spatula: Helps toss the pasta with the butternut squash puree and chili oil.

• Serving spoon: Used to serve the final dish topped with crumbled feta and chopped mint.

Pre-roast the squash: Roast the butternut squash in advance and store it in the fridge. This way, you can quickly blend it when needed.

Use pre-cut squash: Buy pre-peeled and cubed butternut squash to save prep time.

Cook pasta ahead: Cook the pasta a day before and store it in an airtight container. Reheat it when ready to combine.

Make chili oil in bulk: Prepare a larger batch of chili oil and store it in a jar. Use it for this recipe and other dishes.

Use a food processor: Blend the roasted squash faster with a food processor instead of a blender.