2 Cozy Butternut Squash Recipes: Feta Pasta and Apple Soup

Why Butternut Squash Deserves a Spot in Your Kitchen

When the weather cools and nights draw in, butternut squash is one of those ingredients that can transform a simple dish into something comforting and wholesome. Naturally sweet, affordable, and packed with nutrients, it’s versatile enough to shine in both savoury pastas and silky soups.

Recently, butternut squash feta pasta and butternut squash and apple soup have been trending searches — and for good reason. These two recipes showcase the best of this golden vegetable, whether you’re in the mood for a hearty main or a light, warming bowl of soup.

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Recipe 1: Butternut Squash Feta Pasta

Ingredients (serves 4):

• 1 medium butternut squash, peeled and cubed
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 200g feta cheese, crumbled
• 350g pasta (penne, rigatoni, or fusilli work well)
• Salt and pepper, to taste
• A handful of fresh parsley or sage, chopped
• Optional: chilli flakes, spinach, or toasted pine nuts

Method:

1. Preheat oven to 200°C (180°C fan). Spread the cubed squash on a baking tray, drizzle with olive oil, season, and roast for 25–30 minutes until golden and caramelised.
2. Cook the pasta according to packet instructions. Reserve ½ cup of pasta water before draining.
3. In a large pan, gently sauté garlic in a little olive oil. Add the roasted squash and mash lightly with a fork.
4. Stir through crumbled feta and splash in the pasta water to create a creamy sauce.
5. Toss the pasta in the pan until coated. Adjust seasoning.
6. Finish with fresh herbs and optional extras like chilli flakes or pine nuts for extra crunch.

This pasta is creamy, comforting, and satisfying — perfect for weeknight dinners or a cozy weekend meal.

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Recipe 2: Butternut Squash & Apple Soup

Ingredients (serves 4–6):

• 1 tbsp olive oil or butter
• 1 onion, chopped
• 2 celery sticks, chopped
• 2 garlic cloves, minced
• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled, cored, and chopped
• 1 litre vegetable stock
• ½ tsp ground nutmeg
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• 1 tsp dried thyme (or a few sprigs fresh)
• Salt and pepper, to taste
• Cream or coconut milk, to serve

Method:

1. Heat the oil or butter in a large saucepan. Sauté onion, celery, and garlic until softened.
2. Add squash, apple, stock, and spices. Bring to a boil, then reduce to a simmer for 20–25 minutes until everything is tender.
3. Blend until smooth using a hand blender or food processor. Adjust thickness with a little extra stock if needed.
4. Taste and season well.
5. Serve hot with a swirl of cream or coconut milk and crusty bread.

This soup balances the natural sweetness of squash and apples with warming spices, making it the perfect autumn or winter starter.

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Final Thoughts

These two butternut squash recipes highlight just how versatile one ingredient can be. The feta pasta is rich and indulgent enough for a main dish, while the apple soup is light yet filling — ideal for lunch or a starter. Both recipes are easy to batch cook, reheat beautifully, and even freeze for busy days.

So, next time you spot a butternut squash at the market or supermarket, grab one and give these trending recipes a try. Your kitchen will smell amazing, and your taste buds will thank you.

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