Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe

I absolutely love sharing this Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe because it’s one of those cozy, comforting dishes that feels indulgent but is surprisingly simple to pull off. The way the roasted butternut squash naturally sweetens and compliments the tangy feta creates a beautiful balance of flavor that I find irresistible—perfect for chilly evenings or any time you want a quick, satisfying weeknight dinner.

When I first tried this recipe, I was amazed at how the creamy, garlicky feta sauce just comes together in the oven without much fuss, and pairing it with fresh sage adds such a lovely earthy aroma that fills the kitchen. You’ll find that this dish is not only delicious but also pretty forgiving, making it a fantastic recipe for anyone who wants a crowd-pleaser with minimal stress.

this Recipe

Ingredients You’ll Need

The ingredients here work harmoniously—each brings out the best in the others. When you pick your butternut squash, look for one that’s firm and heavy for its size, and fresh sage leaves will give you that vibrant herbal aroma you want.

• Butternut Squash: I like to use a large one, peeled and cubed; it roasts beautifully and melts into the sauce.
• Olive Oil: Quality olive oil really shines here since it’s drizzled over everything to create rich, smooth textures.
• Kosher Salt: Essential for seasoning the squash and pasta water properly without overpowering.
• Red Pepper Flakes: Totally optional, but I love adding a touch of heat to balance the creaminess.
• Feta Cheese Block: Get a nice firm 8 oz block—not the crumbly kind—to bake into that luscious sauce.
• Pasta: Smaller shapes like rotini, orzo, or ditalini work best because they hold the sauce elegantly.
• Fresh Sage Leaves: Finely minced sage gives the dish an earthy, aromatic punch that’s absolutely delicious.
• Garlic: Minced fresh garlic adds warmth and depth, roasting just enough to mellow out the bite.
• Hot Honey: Adds a subtle sweetness with a hint of spice—regular honey is totally fine if you prefer mild.
• Fresh Cracked Black Pepper: For finishing, adding fresh pepper brings all the flavors together.

Variations

I love playing around with this Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe to suit different moods and seasons. Feel free to swap in your favorite herbs or experiment with different cheeses if feta isn’t your jam.

• Dairy-Free Version: Swap feta for a vegan cheese or creamy cashew sauce—I tried this and was pleasantly surprised at how close it came to the original.
• Spice it Up: Add more red pepper flakes or a dash of smoked paprika for an extra flavor kick that my spice-loving friends adore.
• Seasonal Herb Swap: Try thyme or rosemary instead of sage, especially in fall and winter, for a little twist that keeps things fresh.
• Nutty Addition: Toss in toasted pine nuts or walnuts just before serving for an added crunch and richness.

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

Step 1: Prep and Roast the Butternut Squash and Feta

Start by preheating your oven to 400°F. While the oven warms up, toss your cubed butternut squash with olive oil, salt, and some freshly cracked pepper to season. Spread the squash out in a baking dish and nestle the block of feta right in the center. Drizzle a bit more olive oil over the feta, sprinkle red pepper flakes if you’re using them, and a little fresh pepper. Pop it in the oven for 30 minutes—you want the squash to roast tender and the feta to soften nicely.

Step 2: Brown the Feta and Boil the Pasta

Once your 30 minutes are up, take the baking dish out and gently nudge the squash around the edges—don’t stir the feta! This helps keep the squash from sticking or burning. Now crank your oven to 450°F and pop it back in for another 5-10 minutes so the feta gets a little golden and bubbly on top. Meanwhile, boil your pasta in well-salted water until just al dente. Don’t forget to reserve a couple of cups of pasta water before draining.

Step 3: Mix in Garlic, Sage, Honey, and Combine

Right out of the oven, add the minced garlic, sage, and honey directly into the hot baking dish with the feta and butternut squash. Stir everything gently to meld the flavors and let the garlic soften in the warmth. Next, pour your drained pasta into the dish along with about 1 cup of the reserved pasta water. Stir well—the sauce should be creamy and lush. If it feels dry, just add more pasta water a splash at a time until you get that silky texture you want. Taste and adjust salt, pepper, or honey as needed—this is where balancing flavors really comes into play!

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

Garnishes

I love finishing this pasta with a sprinkle of toasted pine nuts or walnuts for crunch, plus a handful of fresh sage leaves for an eye-catching touch and extra aroma. A little drizzle of extra olive oil or a few pinches of red pepper flakes also jazz things up nicely on the plate.

Side Dishes

This pasta pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette to cut through the richness. I also enjoy serving it with garlic bread or roasted Brussels sprouts for a cozy fall meal that feels balanced and wholesome.

Creative Ways to Present

For a special occasion, try serving this pasta in individual mini cast iron skillets or rustic ceramic bowls to keep it warm and make each portion look extra inviting. I’ve even sprinkled on edible flowers or microgreens for a pop of color that impresses guests every time!

Make Ahead and Storage

Storing Leftovers

Leftovers store well in an airtight container in the fridge for up to 3 days. I recommend stirring in a splash of olive oil or a little pasta water before reheating to keep the sauce creamy and prevent it from drying out.

Freezing

I’ve frozen this pasta a few times and found it freezes better if you skip adding fresh herbs before freezing. Freeze in a freezer-safe container for up to 2 months, then thaw in the fridge overnight before reheating.

Reheating

To reheat, I gently warm leftovers in a skillet over low heat, adding a splash of water or olive oil as needed to revive the sauce’s creaminess. Microwaving is fine too—just stir every 30 seconds to heat evenly without drying out.

FAQs

Final Thoughts

This Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe holds a special place in my kitchen—not just because it’s delicious, but because it’s become my go-to when I want something that feels both fancy and carefree. I truly believe you’ll enjoy making it as much as eating it, especially with the rich layers of flavor and fuss-free method. So go ahead, give it a try and watch it become one of your favorites too!

Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe

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• Author: Jessica
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

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Description

This Baked Feta and Butternut Squash Pasta with Sage and Garlic is a creamy, savory, and slightly sweet dish that combines roasted butternut squash and tangy feta cheese baked to perfection. Enhanced with fresh sage, garlic, and a touch of hot honey, this recipe delivers a comforting pasta experience ideal for a cozy dinner.

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Ingredients

Units USM Scale 1x2x3x

Vegetables & Herbs

• 5 cups Butternut Squash (about 1 large butternut squash)
• 10 leaves Fresh Sage, minced
• 3 cloves Garlic, finely minced

Dairy

• 1 (8 oz) block Feta Cheese

Pantry

• 1/2 cup Olive Oil plus more for drizzling
• 2 hefty pinches Kosher Salt (just shy of 1/2 tsp)
• 1 hefty pinch Red Pepper Flakes (optional)
• 1 lb Pasta such as rotini, orzo, or ditalini
• 1 tablespoon Hot Honey (regular honey can be used)
• Fresh Cracked Black Pepper, to taste

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Instructions

1. Preheat the Oven: Set your oven to 400°F to get it ready for roasting the butternut squash and baking the feta cheese.
2. Prepare the Butternut Squash and Feta: Toss the cubed butternut squash with olive oil, 2 generous pinches of kosher salt, and fresh cracked black pepper. Spread the squash evenly in a baking dish and place the block of feta cheese in the middle. Drizzle the feta with olive oil, sprinkle with red pepper flakes if using, and add a few more cracks of fresh black pepper.
3. First Bake: Place the baking dish in the oven and roast for 30 minutes, allowing the squash to soften and the feta to begin melting.
4. Adjust and Increase Temperature: After 30 minutes, remove the dish carefully, stir the butternut squash slightly without disturbing the feta, and increase the oven temperature to 450°F. Return the dish to the oven for another 5-10 minutes until the feta develops a slight golden brown color on top.
5. Cook the Pasta: While the feta and squash finish baking, bring a large pot of salted water to a boil and cook 1 lb of your chosen pasta until al dente. Drain the pasta, reserving 2 cups of the pasta water for later use.
6. Combine Ingredients: Remove the baking dish from the oven and immediately stir in the minced garlic, minced sage, and hot honey. Add the cooked pasta along with 1 cup of reserved pasta water, mixing thoroughly to combine everything into a creamy sauce.
7. Adjust Consistency and Seasonings: If the pasta looks dry, gradually add more reserved pasta water to achieve a smooth, creamy consistency. Taste and adjust seasoning with additional salt, cracked black pepper, and hot honey as desired.

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Notes

• This recipe works best with a sturdy pasta like rotini, orzo, or ditalini that holds the sauce well.
• Hot honey can be substituted with regular honey if a less spicy flavor is preferred.
• To make this dish vegan, substitute the feta with a plant-based cheese alternative and use a vegan honey substitute or maple syrup.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• For a nuttier flavor, sprinkle toasted pine nuts or walnuts over the finished pasta before serving.

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Nutrition

• Serving Size: 1 serving (about 1/4 of recipe)
• Calories: 520
• Sugar: 7g
• Sodium: 680mg
• Fat: 22g
• Saturated Fat: 7g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 6g
• Protein: 18g
• Cholesterol: 25mg