Roasted Feta & Kabocha Squash Rigatoni

Kabocha Rigatoni

Roasted Feta & Kabocha Squash Rigatoni


  • block feta cheese
  • 4-6 cloves of garlic, peeled & smashed
  • 1 pound kabocha squash, cut into one-inch cubes*
  • ¼ cup olive oil
  • 2 cups spinach, packed
  • ½ pound rigatoni pasta
  • salt to taste
  • pepper to taste
  • red pepper flakes to taste

*NOTE: Microwave the squash for a few minutes so it is easier to cut. Slice squash in half lengthwise and remove the skin & seeds before cutting into cubes.


  • Preheat the oven to 400ºF.
  • In an oven-safe baking dish, add the squash, garlic cloves, and feta cheese in the middle. Give the ingredients a drizzle of olive oil, season with salt, pepper, and red pepper flakes. Bake for 35 minutes.
  • In the meantime, bring a pot of water to a boil. Cook the rigatoni pasta to al dente (cooking times may differ, refer to the directions on the back of the pasta box). Drain the cooked pasta and set it aside.
  • Once the feta and squash mixture is done, add the cooked pasta and spinach directly to the baking dish. Using a wooden spoon, stir to mix all the ingredients together. Season with salt and pepper to taste.
  • Serve & Enjoy!