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.
- 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
- 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.
- Adjust oven to 450F. Check squash, then bake for another 5-10 minutes until feta browns.
- Boil pasta until al dente, then strain. Reserve 2 cups of pasta water.
- Stir in garlic, sage, and honey into the feta-squash mixture. Add pasta and 1 cup of pasta water, stirring to combine.
- 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
