Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe
Get ready to fall in love with a dish that perfectly balances creamy, savory, and sweet flavors in every bite: Baked Feta and Butternut Squash Pasta with Sage and Garlic. This recipe is a beautiful celebration of the cozy flavors of autumn, with tender roasted butternut squash and tangy baked feta coming together in a luscious, garlicky sauce that clings to your favorite pasta. The addition of fresh sage and a drizzle of honey elevates this meal from simple to spectacular, making it a comforting yet elegant dinner that’s sure to impress—and it’s surprisingly easy to make!
Ingredients You’ll Need
These ingredients are straightforward and wholesome, each adding a vital layer of flavor and texture to the Baked Feta and Butternut Squash Pasta with Sage and Garlic. From the natural sweetness of the butternut squash to the creamy tang of feta and the aromatic freshness of sage, every element plays a key role.
- Butternut Squash (5 cups): Make sure to pick a large, firm squash for sweet and tender roasted cubes that offer a smooth texture.
- Olive Oil (1/2 cup, plus extra): The perfect carrier for roasting and drizzling, it brings richness and helps develop a caramelized crust on the squash and feta.
- Kosher Salt: Enhances all the natural flavors without overpowering the delicate components.
- Red Pepper Flakes (optional): A touch provides a gentle heat that wakes up the palate and complements the creamy feta.
- Feta Cheese (8 oz block): This star ingredient melts beautifully when baked while retaining just enough firmness for that tangy bite.
- Pasta (1 lb): Choose rotini, orzo, or ditalini for great sauce-holding shapes that soak up all the flavors.
- Fresh Sage Leaves (10 leaves, minced): Imparts an earthy, almost peppery aroma that marries wonderfully with garlic and honey.
- Garlic (3 cloves, finely minced): Adds a pungent punch and depth—don’t skip it!
- Hot Honey (1 tbsp): Combines sweetness with a subtle kick, elevating the entire dish with an irresistible glaze.
- Fresh Cracked Black Pepper: For a final touch of spice and fragrance.
How to Make Baked Feta and Butternut Squash Pasta with Sage and Garlic
Step 1: Prepare and Roast the Butternut Squash and Feta
Start by preheating your oven to 400 degrees Fahrenheit. Toss the cubed butternut squash in olive oil, kosher salt, and a few turns of freshly cracked black pepper, making sure every piece is nicely coated. Spread them in a baking dish and nestle the block of feta right in the center. Drizzle the feta with olive oil and sprinkle with red pepper flakes and a crack of pepper. Pop everything into the oven and roast for 30 minutes. This method allows the butternut squash to soften and caramelize while the feta begins to soften and develop its signature tangy creaminess.
Step 2: Brown the Feta for Extra Flavor
After 30 minutes, take out the dish and gently shift the butternut squash around, careful not to disturb the feta block—this helps prevent the squash from burning. Turn the oven temperature up to 450 degrees Fahrenheit and bake for another 5 to 10 minutes or until the feta develops a beautiful golden-brown crust. This browning adds a delicious nutty, slightly crisp texture that contrasts beautifully against the soft squash.
Step 3: Cook the Pasta
While the feta and squash finish roasting, bring a large pot of salted water to a boil. Cook your pasta until just al dente—the texture should still have a bit of bite. Drain and reserve about 2 cups of the pasta water before setting the pasta aside. This starchy water will be important in creating the silky sauce that binds everything together.
Step 4: Combine and Finish the Sauce
Once the feta is golden and out of the oven, immediately add the minced garlic, fresh minced sage, and a tablespoon of hot honey to the hot feta and squash. The residual heat will soften the garlic’s sharpness and release the fragrant oils from the sage. Add the pasta and stir in 1 cup of the reserved pasta water, tossing everything until well combined. If the sauce feels too thick or dry, slowly add more pasta water until you reach a luxuriously creamy consistency. Taste and adjust with salt, pepper, or an extra drizzle of hot honey if you want a bit more sweet heat.
How to Serve Baked Feta and Butternut Squash Pasta with Sage and Garlic
Garnishes
To elevate your serving, consider topping the pasta with toasted pine nuts or walnuts for a delightful crunch, or a sprinkle of freshly chopped parsley or thyme for a pop of green and fresh herbal notes. A little extra cracked black pepper never hurts either!
Side Dishes
This pasta pairs stunningly with a simple green salad dressed in lemon vinaigrette, which brings a refreshing brightness to the meal. Roasted Brussels sprouts or a crusty garlic bread are lovely companions that add texture and flavor balance to the rich main dish.
Creative Ways to Present
For a dinner party, serve the pasta family-style right from the baking dish, letting guests dig in and enjoy the rustic charm. Alternatively, plate individual servings with a drizzle of truffle oil or a dusting of smoked paprika to impress guests with a gourmet touch at home.
Make Ahead and Storage
Storing Leftovers
This dish keeps beautifully when stored in an airtight container in the refrigerator for up to 3 days. The flavors meld even more overnight, making for a delicious next-day meal. Just be mindful to store the pasta separately if your container is large enough to avoid sogginess.
Freezing
You can freeze leftover Baked Feta and Butternut Squash Pasta with Sage and Garlic, but keep in mind the pasta texture might soften once thawed. Freeze in a tightly sealed container or freezer bag for up to 2 months for best quality. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of water or broth to bring back the creamy sauce consistency. Microwaving works too—heat in short bursts, stirring often, to avoid drying out the pasta or cheese.
FAQs
Can I use other types of cheese instead of feta?
Feta’s tangy creaminess is key to this dish’s unique flavor, but you could try halloumi or goat cheese for a similar texture and taste, though the final flavor profile will shift slightly.
Is this recipe suitable for vegans?
Since feta cheese is a dairy product, this dish is not vegan. However, you could experiment with vegan feta options or nut-based cheeses, though the texture and flavor may differ.
What pasta shapes work best for this recipe?
Short, sturdy pasta shapes like rotini, orzo, and ditalini hold the sauce beautifully and complement the cubed butternut squash perfectly, allowing you to scoop up every creamy bite.
Can I make this dish spicier?
Absolutely! Increase the red pepper flakes or add a pinch of cayenne pepper when roasting the squash, or drizzle more hot honey at the end to kick up the heat to your liking.
How important is the fresh sage in this recipe?
Fresh sage adds a unique earthiness and aroma that pairs beautifully with garlic and honey here. While dried sage can be a substitute in a pinch, fresh leaves really make the flavor pop.
Final Thoughts
I can’t recommend enough that you try making Baked Feta and Butternut Squash Pasta with Sage and Garlic for your next cozy night in. It’s a wonderfully soulful dish that feels special but comes together with surprising ease. With its harmonious blend of creamy cheese, tender squash, and aromatic herbs, it’s the kind of comforting meal that warms you from the inside out—trust me, you’ll want to make it again and again.
Print
Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Baked Feta and Butternut Squash Pasta with Sage and Garlic is a comforting and flavorful dish that perfectly balances creamy baked feta, roasted butternut squash, and aromatic sage. Sweet, spicy, and savory elements come together to create a deliciously creamy pasta that’s perfect for an easy weeknight dinner or a cozy weekend treat.
Ingredients
Vegetables & Cheese
- 5 cups Butternut Squash (about 1 large butternut squash)
- 1 8 oz block Feta Cheese
- 10 leaves Fresh Sage (minced)
- 3 cloves Garlic (finely minced)
Pantry
- 1/2 cup Olive Oil (plus more for drizzling)
- 2 hefty pinches Kosher Salt (just shy of 1/2 tsp total)
- 1 hefty pinch Red Pepper Flakes (optional)
- 1 tbsp Hot Honey (regular honey works too)
- Fresh Cracked Black Pepper (to taste)
Pasta
- 1 lb Pasta (such as rotini, orzo, or ditalini)
Instructions
- Preheat the oven: Preheat your oven to 400°F (204°C) to prepare for roasting the butternut squash and feta.
- Prepare and roast squash and feta: Toss the cubed butternut squash with half of the olive oil (1/2 cup), 2 hefty pinches of kosher salt, and freshly cracked black pepper. Arrange the squash in a baking dish and place the block of feta cheese in the center. Drizzle the feta with a little olive oil, sprinkle red pepper flakes if using, and add a few more cracks of black pepper. Bake for 30 minutes.
- Increase oven temperature and brown feta: After 30 minutes, carefully shift the butternut squash to ensure it isn’t burning on the bottom—do not move or disturb the feta block. Increase the oven temperature to 450°F (232°C) and bake for another 5 to 10 minutes, or until the feta develops a slight golden brown crust.
- Cook pasta: While the feta and squash bake, bring a large pot of salted water to boil and cook 1 lb of pasta until al dente as per package instructions. Reserve 2 cups of pasta water before draining.
- Combine flavors: Remove the baked feta and squash dish from the oven, immediately stirring in the minced garlic, minced sage leaves, and hot honey to the hot mixture. Then, add the cooked pasta along with 1 cup of the reserved pasta water. Stir everything to combine into a creamy sauce.
- Adjust sauce consistency and seasoning: If the sauce feels too thick or dry, slowly add more reserved pasta water a little at a time until creamy and smooth. Taste and adjust seasoning by adding more salt, pepper, or hot honey as desired before serving.
Notes
- Use fresh ripe butternut squash for the best sweetness and texture.
- Feel free to substitute regular honey if hot honey is not available.
- Reserve pasta water carefully as it helps to create a creamy and cohesive sauce.
- You can substitute the pasta type with your favorite short pasta like penne or fusilli.
- Adjust red pepper flakes according to your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 25 mg
Keywords: baked feta pasta, butternut squash pasta, sage garlic pasta, Mediterranean pasta recipe, roasted squash pasta, creamy feta pasta
