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
Scale
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
