Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe
This Baked Feta and Butternut Squash Pasta with Sage and Garlic is a comforting and flavorful dish combining roasted butternut squash and creamy baked feta cheese with fragrant sage and garlic. The dish is baked to develop rich flavors and then mixed with pasta to create a creamy, delicious sauce enhanced by a touch of hot honey. It’s a perfect fall-inspired meal that is both hearty and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4-6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
Vegetables & Herbs
- 5 cups Butternut Squash (about 1 large butternut squash), peeled and cubed
- 10 leaves Fresh Sage, minced
- 3 cloves Garlic, finely minced
Dairy
- 1 (8 oz) block Feta Cheese
Pantry Staples
- 1/2 cup Olive Oil, plus more for drizzling
- 1 lb Pasta (such as rotini, orzo, or ditalini)
- 2 hefty pinches Kosher Salt (just shy of 1/2 tsp), plus more for pasta water and seasoning
- Fresh Cracked Black Pepper, to taste
- 1 hefty pinch Red Pepper Flakes (optional)
- 1 tbsp Hot Honey (regular honey works too)
Instructions
- Preheat Oven. Set your oven to 400°F (204°C) to prepare for roasting the butternut squash and baking the feta cheese.
- Prepare and Season Squash. Toss the cubed butternut squash with 1/2 cup olive oil, 2 hefty pinches of kosher salt, and several grinds of fresh black pepper. Place the seasoned squash in a baking dish and nestle the 8 oz block of feta cheese in the center. Drizzle the feta with a bit of olive oil, sprinkle red pepper flakes if using, and add fresh cracked black pepper on top.
- Bake at 400°F. Bake the squash and feta in the oven for 30 minutes, allowing the squash to roast and the feta to soften.
- Increase Heat and Continue Baking. After 30 minutes, carefully check the squash to prevent burning by gently moving it without touching the feta. Increase the oven temperature to 450°F (232°C) and bake for an additional 5-10 minutes until the feta is slightly browned and golden on top.
- Cook Pasta. While the squash and feta finish baking, bring a large pot of salted water to a boil. Cook 1 pound of your chosen pasta until al dente, then drain while reserving 2 cups of the pasta cooking water.
- Mix in Flavorings. Remove the baking dish from the oven and immediately stir in the finely minced garlic, minced sage leaves, and hot honey. Then add the cooked pasta and 1 cup of the reserved pasta water. Stir everything together thoroughly to combine.
- Adjust Sauce Consistency and Season. If the pasta looks dry, gradually add more reserved pasta water until the sauce reaches a creamy and smooth consistency. Taste and adjust seasoning with additional salt, fresh cracked black pepper, and more hot honey if you desire more heat or sweetness.
Notes
- You can substitute regular honey if you prefer less heat or omit red pepper flakes for a milder taste.
- Choosing pasta shapes like rotini, orzo, or ditalini helps hold the sauce well due to their shape and texture.
- Be careful when increasing oven temperature and moving the squash to avoid disturbing the feta cheese block.
- Save pasta water to help adjust the sauce consistency—it adds starch for a silky texture.
- This dish pairs well with a simple green salad or crusty bread for a complete meal.
Keywords: baked feta pasta, butternut squash pasta, sage garlic pasta, roasted squash pasta, creamy feta sauce pasta, fall pasta recipe
