Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe
This Baked Feta and Butternut Squash Pasta combines creamy baked feta with sweet roasted butternut squash, fragrant sage, and garlic for a comforting, flavorful vegetarian pasta dish. The feta and squash bake together to create a luscious sauce, while the sage and hot honey add a warm, aromatic touch. Perfect for a cozy dinner with simple, wholesome ingredients.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Herbs
- 5 cups Butternut Squash (about 1 large butternut squash)
- 10 leaves Fresh Sage, minced
- 3 cloves Garlic, finely minced
Dairy
- 1 8 oz block Feta Cheese
Pantry & Others
- ½ cup Olive Oil, plus more for drizzling
- 2 hefty pinches Kosher Salt (just shy of ½ tsp)
- 1 hefty pinch Red Pepper Flakes (optional)
- 1 lb Pasta such as rotini, orzo, or ditalini
- 1 tablespoon Hot Honey (regular honey is fine too)
- Fresh Cracked Black Pepper, to taste
Instructions
- Roast the Butternut Squash and Feta: Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into bite-sized pieces. In a baking dish, toss the squash with half of the olive oil, kosher salt, and red pepper flakes if using. Nestle the block of feta cheese in the center of the dish and drizzle it with a little olive oil. Roast everything for about 30-35 minutes, or until the squash is tender and the feta is soft and golden on top.
- Cook the Pasta: While the squash and feta are roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about a cup of pasta water before draining the pasta.
- Sauté Sage and Garlic: In a small skillet, heat the remaining olive oil over medium heat. Add the minced sage and garlic, cooking gently for 1-2 minutes until fragrant and the sage is crisp but not burnt. Remove from heat.
- Combine and Make the Sauce: When the roasted squash and feta come out of the oven, mash them together with a fork or potato masher to create a creamy sauce. Stir in the sautéed sage and garlic along with hot honey, adding a splash of reserved pasta water if needed to loosen the sauce.
- Toss Pasta and Serve: Add the cooked pasta to the baking dish and toss until well coated with the creamy feta and squash sauce. Adjust seasoning with fresh cracked black pepper and more salt if needed. Serve warm, drizzled with additional olive oil or hot honey for extra flavor.
Notes
- If you prefer a spicier dish, increase the red pepper flakes to taste or add a dash of crushed chili.
- This recipe works well with various short pasta shapes such as rotini, orzo, or ditalini.
- Hot honey can be substituted with regular honey and a pinch of cayenne pepper for a similar flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently to prevent the feta from drying out.