Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe
This Baked Feta and Butternut Squash Pasta is a comforting and flavorful dish featuring roasted butternut squash and creamy baked feta infused with fresh sage and garlic. The combination of tender pasta, sweet honey, and a hint of red pepper flakes creates a perfect balance of savory and sweet, making it a delightful meal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Roasted Vegetables and Cheese
- 5 cups Butternut Squash, peeled and cubed (about 1 large butternut squash)
- 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 8 oz block Feta Cheese
Other
- 1 lb Pasta (such as rotini, orzo, or ditalini)
- 10 leaves Fresh Sage, minced
- 3 cloves Garlic, finely minced
- 1 tablespoon Hot Honey (regular honey can be used)
- Fresh Cracked Black Pepper, to taste
Instructions
- Prepare the butternut squash: Preheat the oven to 400°F (200°C). Peel and cube the butternut squash into approximately 1-inch pieces. Toss the squash with half of the olive oil, kosher salt, and optional red pepper flakes. Spread evenly on a baking sheet.
- Bake the squash and feta: Place the block of feta in the center of the baking sheet with the squash cubes surrounding it. Drizzle the feta with a little olive oil. Bake for 30-35 minutes, until the squash is tender and the feta is soft and slightly golden on the edges.
- Cook the pasta: While the squash and feta bake, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving about ½ cup of pasta water, and set aside.
- Prepare sage and garlic infusion: In a small pan, heat the remaining olive oil over medium heat. Add the minced sage and garlic, sauté for 1-2 minutes until fragrant but not browned. Remove from heat.
- Combine ingredients: Once the squash and feta are done, transfer the feta into a large mixing bowl. Mash the feta with a fork until creamy. Add the roasted butternut squash pieces to the bowl.
- Toss pasta: Add the cooked pasta to the bowl with feta and squash. Pour the sage-garlic oil over the mixture along with hot honey and fresh cracked black pepper. Mix everything together gently, adding reserved pasta water a tablespoon at a time to loosen the sauce if needed.
- Serve: Taste and adjust seasoning with additional salt, pepper, or honey as desired. Serve warm, garnished with additional sage leaves or pepper flakes if preferred.
Notes
- You can substitute regular honey if hot honey is unavailable.
- Red pepper flakes are optional; adjust quantity based on your heat preference.
- Use any short pasta you like; orzo or ditalini work well for this recipe.
- Leftover baked feta and squash tastes great the next day and reheats well.
- For a vegan version, substitute feta with a plant-based cheese alternative and honey with maple syrup.
Keywords: baked feta pasta, butternut squash pasta, sage garlic pasta, roasted squash with feta, vegetarian pasta recipe