The Crazy Kitchen: Roasted Butternut Squash and Four Cheese Pasta Bake

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Monday 30 July 2012

Roasted Butternut Squash and Four Cheese Pasta Bake

Most things I make are pretty easy and this is no exception. I didn't plan my meals very well for this week when I went shopping so it was a case of looking in the fridge to see what we have and rustling something up.

I popped the butternut squash in the oven to roast whilst I dropped Hanna off at swimming and by the time I got back it was done. Timings and quantities are not great as I forgot to take note.


Butternut squash
garlic clove, crushed
olive oil
tin of chopped tomatoes
200g cream cheese
200g feta cheese, cubed
100g grated mixed cheddar cheese & mozzarella 
  • Cut the squash in half and rub olive oil, crushed garlic and herbs (I used rosemary) all over (including the skin) and place on a baking tray
  • Roast in a 200 degree (C) oven for approx 45 mins (until tender)
  • Meanwhile cook the pasta
  • Cut the squash into bitesize pieces. If the skin isn't tough then there's no need to remove it.
  • Drain the pasta and return to the saucepan, add the chopped tomatoes, more herbs (I used oregano) and cream cheese and mix well
  • Stir in the butternut squash and pour into a baking dish
  • Sprinkle over the cubed feta and grated cheeses
  • Bake in a 180 degree (C) oven until the cheese has melted and browned
and don't waste the seeds because you can roast them - just wash them off, dry them and toss them in oil (I used chilli infused extra virgin olive oil) and sprinkle with salt and herbs and spices.



  1. VerY inventive particularly with regards to the seeds!! Did everyone eat the pasta bake? X

    1. of course not...Jack said he didn't like it as usual! Everyone else thought it was lovely though x


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