If you’re looking for a pasta dish that’s comforting, flavorful, and a little bit fancy without the fuss, this Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe is an absolute winner. I love how the creamy baked feta melts perfectly into the sweet, tender roasted butternut squash, all brought together with fragrant sage and garlic. It’s the kind of meal that feels like a warm hug on a chilly evening but comes together quicker than you’d expect from something this impressive.

What makes this Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe so special for me is its balance of simplicity and complexity. The ingredients are straightforward, easy to find, and wholesome, but baking the feta with the squash unlocks this incredible deep flavor and creamy texture that’s truly addictive. Whether you’re making a weeknight dinner or want something cozy for a weekend treat, this dish hits the spot every time.

Ingredients You’ll Need

These ingredients come together beautifully, with the sweetness of butternut squash perfectly complementing the tangy, creamy feta. Picking fresh sage leaves and fragrant garlic really makes the flavors pop, so keep an eye out for fresh herbs at your market—they make all the difference.

Butternut Squash: I recommend choosing a large, firm squash with vibrant orange flesh for sweetness and good texture after roasting.
Olive Oil: A good-quality extra virgin olive oil is key here to enhance the richness and help everything roast perfectly.
Kosher Salt: Just the right amount to season without overpowering; I like to season lightly and adjust after cooking.
Red Pepper Flakes: Totally optional, but they add a nice little kick if you enjoy a subtle heat.
Feta Cheese: Use a block of good-quality feta — the baking process softens it into creamy goodness you’ll want to savor.
Pasta: Rotini, orzo, or ditalini all work well—pick what you have on hand or what you like best for scoopability.
Fresh Sage: Mince it finely so its woodsy aroma permeates every bite.
Garlic: Fresh cloves, finely minced to avoid any harsh bites and to blend seamlessly when cooked.
Hot Honey: Adds a complex sweet-spicy note; if you don’t have this, regular honey works just fine and still tastes fantastic.
Fresh Cracked Black Pepper: The finishing touch for a little freshness and mild heat.

Variations

I like to tweak this Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe depending on the season or what’s in my pantry. Don’t be afraid to personalize it—this recipe is a forgiving, versatile base.

Add Toasted Nuts: I often sprinkle toasted pine nuts or walnuts on top for a lovely crunch and earthy flavor.
Use Different Herbs: Sometimes I swap out sage for rosemary or thyme to change things up while keeping that cozy-herb vibe.
Dairy-Free Version: I’ve replaced feta with a plant-based cheese or even skipped it and added nutritional yeast for a cheesy flavor when cooking for friends with dietary restrictions.
Swap the Pasta: This feels just as luscious over roasted spaghetti squash or gluten-free pasta if you want to lighten it up or avoid gluten.

How to Make Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe

Step 1: Roast the Butternut Squash and Feta Together

First things first—preheat your oven to 400°F (200°C). Peel and cube the butternut squash into bite-sized pieces (about 1-inch chunks). Toss the squash in olive oil, kosher salt, and red pepper flakes if using. Now, place the squash in a baking dish and nestle the block of feta right in the middle. Drizzle a little more olive oil over the feta and squash, then pop it in the oven. Roast for about 25-30 minutes until the squash is tender and the feta is soft and slightly golden on top. You’ll know it’s ready when the squash is fork-tender and the cheese looks luscious and creamy.

Step 2: Cook the Pasta

While the feta and squash are roasting, bring a large pot of salted water to a boil and cook your pasta according to package instructions until al dente. Be sure not to overcook since it’ll soak up some sauce later. Drain the pasta, saving a cup of the pasta water—it’ll help create that silky sauce when you combine everything.

Step 3: Sauté the Sage and Garlic

While the oven and pasta are doing their thing, heat about ½ cup of olive oil in a skillet over medium heat. Add your finely minced garlic and sage and cook gently for 2-3 minutes until fragrant but not browned. This step is crucial because it infuses the oil with buttery herb flavor that ties the dish together.

Step 4: Combine and Toss

Remove the roasted feta and squash from the oven and use a fork to mash the feta and mix it with the squash, creating a creamy, chunky sauce. Toss the drained pasta into the baking dish or a large mixing bowl, then pour over the sage-garlic olive oil and mix everything well. If the sauce feels too thick, add a little of that reserved pasta water to loosen it up. Finish by drizzling the tablespoon of hot honey and stirring gently to incorporate that subtle sweet-spicy nuance.

How to Serve Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe

Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe - Recipe Image

Garnishes

I love topping this pasta with some fresh sage leaves for a pop of color and crunch and a fresh grinding of black pepper to boost the flavor. A sprinkle of toasted nuts or even some lemon zest can brighten it up and add texture. It’s casual but feels thoughtfully finished.

Side Dishes

This dish pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette or simple steamed greens like broccoli or green beans. For something heartier, a crusty loaf of bread to mop up the extra sauce always hits the spot.

Creative Ways to Present

For a dinner party, I’ve served this Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe family-style straight from the baking dish, garnished with fresh herbs and edible flowers for an inviting centerpiece. It doubles beautifully as leftovers on the next day’s lunch plate too, making it perfect for meal prep. You could also spoon portions into small bowls and finish with a drizzle of chili oil for a gourmet touch.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it keeps well for 3-4 days. What I’ve found is that the flavors deepen overnight, and it’s honestly even better the next day. Just keep the fresh herbs separate if you want them to stay vibrant and add them after reheating.

Freezing

I’ve frozen this pasta a couple of times, but I recommend freezing before mixing the pasta in. Freeze the baked feta and roasted squash sauce separately in freezer-safe containers. When you’re ready to enjoy, just thaw and toss with freshly cooked pasta for the best texture.

Reheating

To reheat leftovers, warm gently on the stovetop over low heat, stirring often to prevent the cheese from breaking apart too much. If it feels dry, add a splash of olive oil or reserved pasta water to revive the creaminess. I avoid the microwave for best texture results, but it works in a pinch.

FAQs

Can I use other types of squash in the Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe?

Yes! While butternut squash works best for its sweetness and texture, you can swap in other winter squashes like kabocha or delicata. Just adjust roasting time as needed until tender.
Is it necessary to bake the feta block whole?

Baking the feta whole helps it soften into a creamy, luscious texture that coats the pasta beautifully. Crumbling it first might dry it out or create a different mouthfeel, so I recommend baking it intact with the squash.
Can I make this recipe vegan?

Absolutely! Replace the feta with a plant-based cheese or a creamy cashew sauce, and substitute honey with maple syrup or agave nectar to keep that sweet note.
What pasta is best for this recipe?

Short, tubular pastas like rotini, orzo, or ditalini are ideal as they hold the creamy sauce well. But feel free to use whatever you have handy—the sauce is so rich it clings nicely to most shapes.

Final Thoughts

This Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe has quickly become one of my go-to meals when I want something that feels both comforting and a little special. It’s easy enough for weeknights but impressive enough if you’re feeding friends or family. I promise you’ll appreciate how the sweet, creamy, and savory notes play off each other, and once you try it, it just might become your new favorite too. Give it a shot—you won’t regret it!