Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe

If you’re craving comfort food that’s both luxurious and vibrantly flavorful, look no further than this Baked Feta and Butternut Squash Pasta with Sage and Garlic. Imagine creamy tangy pockets of feta melting into sweet butternut squash, all swirled into pasta with a kiss of honey and earthy sage. The result is visually stunning and every bite tastes like autumn in a bowl—warm, cozy, and bursting with irresistible aroma. Whether you’re serving this for a weeknight dinner or a special occasion, it’s destined to become a new favorite.

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

Ingredients You’ll Need

The magic of Baked Feta and Butternut Squash Pasta with Sage and Garlic lies in just a handful of thoughtfully chosen ingredients. Each one is selected for how it adds to the overall taste, texture, and even the color, so be sure to use the best you can find.

  • Butternut Squash: Sweet, nutty, and creamy, this forms the vibrant base of your sauce and gives the pasta its beautiful golden color.
  • Olive Oil: Lends richness and helps everything roast up with gorgeous caramelized edges—choose a flavorful extra-virgin variety for the best results.
  • Kosher Salt: Enhances every other flavor in the dish; don’t skimp here!
  • Red Pepper Flakes (optional): Just a pinch gives a hint of heat that balances the sweetness of the squash and the salty feta.
  • Feta Cheese (block, not crumbled): Bakes up creamy and tangy, becoming the luscious heart of your sauce.
  • Pasta (rotini, orzo, or ditalini): These bite-sized shapes soak up all the sauce, giving you fabulous flavor in every forkful.
  • Fresh Sage: Brings an earthy, woodsy aroma that sets the whole dish apart.
  • Garlic: Finely minced fresh garlic gives a punch of flavor when stirred in at the end.
  • Hot Honey: Offers sweetness with a gentle kick; regular honey works if you prefer it mild.
  • Fresh Cracked Black Pepper: Adds warmth and depth—don’t be shy!

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

Step 1: Preheat Your Oven

Begin by heating your oven to 400 degrees Fahrenheit. This step ensures that both the butternut squash and the feta get a chance to roast evenly, creating those wonderfully browned edges and melting the cheese to perfection. Giving your oven a proper preheat makes all the difference!

Step 2: Roast the Squash and Feta Together

Toss your diced butternut squash with olive oil, two hearty pinches of kosher salt, and a few cracks of fresh black pepper. Spread the squash into your roasting dish, then nestle the entire block of feta right in the center. Drizzle the block with a touch more olive oil and sprinkle with red pepper flakes for a little heat if you like. Bake for 30 minutes, letting the squash sweeten and the feta soften.

Step 3: Boost the Heat for Beautiful Browning

Once your initial bake is up, gently move the squash around (don’t disturb that creamy block of feta!) just to keep it from sticking or burning underneath. Raise the oven temperature to 450 degrees Fahrenheit, then slide the pan back in for another 5 to 10 minutes. What you’re looking for is roasted, caramelized butternut and a golden brown feta—irresistible!

Step 4: Cook the Pasta

While the main tray finishes roasting, bring a big pot of salted water to a rapid boil. Add your pasta and cook until al dente, then drain—but not before reserving about 2 cups of that precious pasta water. This starchy liquid is the secret to a glossy, creamy sauce that binds everything together.

Step 5: Bring It All Together with Sage, Garlic, and Honey

When the feta is golden and the squash is perfectly roasted, take the baking dish from the oven. Immediately add the minced garlic, sage, and a generous tablespoon of hot honey, stirring everything gently so the flavors meld with the melty cheese and caramelized veggies. Pour in your cooked pasta, along with 1 cup of reserved pasta water, and give it a good toss so that every piece is coated in this luscious, creamy sauce.

Step 6: Adjust for Perfection

If your Baked Feta and Butternut Squash Pasta with Sage and Garlic looks a little dry, add more reserved pasta water a splash at a time, stirring as you go, until you reach that dreamy creamy consistency. Taste and adjust the salt, pepper, or hot honey until you’re thrilled with the balance. Serve immediately for maximum creaminess!

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

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

Garnishes

A final flourish can take this dish from delicious to truly memorable! Top with extra fresh sage, a little more black pepper, or even a handful of toasted pine nuts for crunch. A sprinkle of lemon zest adds a flash of brightness, making the flavors even more layered.

Side Dishes

This pasta is hearty, but you can round out the meal with a crisp green salad dressed simply with olive oil and lemon, or roasted brussels sprouts for extra veggie goodness. Crusty bread is also a natural companion—especially for swiping up every last bit of that creamy sauce.

Creative Ways to Present

Baked Feta and Butternut Squash Pasta with Sage and Garlic looks stunning served family-style in your prettiest serving dish, or plated in individual pasta bowls with dramatic twirls. For a fun appetizer, try piling it into small ramekins for rustic “pasta pot pies,” topped with extra feta before broiling briefly.

Make Ahead and Storage

Storing Leftovers

To store extra Baked Feta and Butternut Squash Pasta with Sage and Garlic, let it cool to room temperature, then scoop it into an airtight container. It will stay delicious in the refrigerator for up to 3 days. The flavors actually deepen as they mingle overnight, making leftovers quite a treat.

Freezing

This dish can be frozen, although the texture of the feta and butternut squash may change slightly upon thawing. Place cooled pasta in a freezer-safe container, remove as much air as possible, and freeze for up to 2 months. For best results, defrost overnight in the fridge before reheating gently.

Reheating

To bring your pasta back to its creamy best, reheat gently on the stovetop or in a microwave, adding a splash or two of water or milk to loosen the sauce. Stir well and heat just until warmed through—you want to avoid drying it out.

FAQs

Can I use pre-cut butternut squash?

Absolutely! Buying pre-cut squash saves a lot of prep time and works perfectly here. Just make sure the cubes are all about the same size so they cook evenly.

What type of pasta works best for Baked Feta and Butternut Squash Pasta with Sage and Garlic?

Short, shape-hugging pasta like rotini, orzo, or ditalini are ideal since the sauce clings to every crevice, but you can use any pasta you love. Even penne or rigatoni will be great if that’s what you have on hand.

Can I make this recipe vegan?

Yes! Substitute a plant-based feta and either agave or vegan hot honey. The flavors will be a little different, but you’ll still get that sweet, salty, and herby combination that makes this dish so special.

Is fresh sage essential?

Fresh sage really sets apart the flavor profile of Baked Feta and Butternut Squash Pasta with Sage and Garlic, but if you’re out, you can use a scant teaspoon of dried sage or substitute with fresh thyme or rosemary for a different twist.

Why do you reserve pasta water?

The magic of pasta water is in its starchiness! It helps blend the roasted feta and squash into a silky sauce that coats every noodle, bringing everything together with restaurant-level creaminess.

Final Thoughts

You’re going to love Baked Feta and Butternut Squash Pasta with Sage and Garlic for its festive flavors, rich texture, and ease. Whether you’re feeding your family or treating yourself to a cozy night in, every bite is a little celebration. Try it once and it just might become the star of your fall menu—or, honestly, your anytime table!

Print

Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe

This Baked Feta and Butternut Squash Pasta with Sage and Garlic is a delicious and comforting dish that combines roasted butternut squash, creamy feta cheese, aromatic sage, and garlic, all tossed with pasta and a touch of hot honey for a hint of sweetness.

  • Author: moretti
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Baking, Boiling
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

Scale

For the Roasted Butternut Squash:

  • 5 cups Butternut Squash, cubed
  • 1/2 cup Olive Oil, plus more for drizzling
  • 2 hefty pinches Kosher Salt
  • 1 hefty pinch Red Pepper Flakes (optional)

For the Pasta:

  • 1 8 oz block Feta Cheese
  • 1 lb Pasta (such as rotini, orzo, or ditalini)
  • 10 leaves Fresh Sage, minced
  • 3 cloves Garlic, finely minced
  • 1 tbsp Hot Honey (regular honey is fine too)
  • Fresh Cracked Black Pepper

Instructions

  1. Preheat oven to 400F degrees. Toss butternut squash with olive oil, salt, and pepper. Place in a baking dish with the feta. Bake for 30 minutes.
  2. Adjust oven to 450F. Check squash, then bake for another 5-10 minutes until feta browns.
  3. Boil pasta until al dente, then strain. Reserve 2 cups of pasta water.
  4. Stir in garlic, sage, and honey into the feta-squash mixture. Add pasta and 1 cup of pasta water, stirring to combine.
  5. Adjust consistency with more pasta water if needed. Season with salt, pepper, and additional honey if desired.

Notes

  • You can customize this dish by adding roasted cherry tomatoes or a sprinkle of Parmesan cheese.
  • For a vegetarian option, use vegetable broth instead of pasta water.

Nutrition

  • Serving Size: 1 serving
  • Calories: 525 kcal
  • Sugar: 8g
  • Sodium: 620mg
  • Fat: 26g
  • Saturated Fat: 10g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 6g
  • Protein: 14g
  • Cholesterol: 50mg

Keywords: Baked Feta, Butternut Squash, Pasta, Sage, Garlic, Hot Honey

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