Roasted Pumpkin Feta Pasta Recipe

Pumpkins conjure images of Halloween and spooky-faced jack-o'-lanterns. Autumn sees this popular seasonal ingredient everywhere, from decorations to menus and dinner tables in savory dishes, sweet desserts, and drinks.

– 1 pound pumpkin, peeled and cubed – 6 ounces feta – 4 cloves garlic – 4 fresh sage leaves, chopped – 4 sprigs fresh thyme – ⅛ teaspoon ground nutmeg – ¼ cup olive oil – Salt and pepper, to taste – ½ pounds pasta – 3 cups fresh spinach – ¼ cup toasted pine nut



Heat the oven to 375 F. The cubed pumpkin and garlic cloves should surround the feta block in a large baking dish. 

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Sage, fresh thyme, and ground nutmeg should be added to olive oil and seasoned with salt and pepper.

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Heat a large pot of salted water to boiling, then cook the pasta for 10 minutes until al dente or as directed. 

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Set aside 1½ cups of pasta water. Bake the pumpkin until soft, then remove the baking dish. Set half the cubed pumpkin aside.

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Peel the roasted garlic cloves. Add garlic, feta, and pumpkin cubes. Smoothen sauce with reserved pasta water.

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Add spinach to pan. Add pasta to pan. Combine until spinach is wilted and pasta is coated in pumpkin feta sauce.

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Mix in the cubed pumpkin. Optional: toasted pine nuts, crispy sage leaves, and more feta.

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