Description
A deliciously creamy baked feta and butternut squash pasta featuring roasted butternut squash and feta cheese infused with garlic, sage, and a touch of honey, creating a comforting and flavorful dinner that’s simple to prepare and perfect for fall evenings.
Ingredients
Scale
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 Items
- 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 lb Pasta (such as rotini, orzo, or ditalini)
- 1 tablespoon Hot Honey (regular honey is fine too)
- Fresh Cracked Black Pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the squash and baking the feta.
- Prepare Squash and Feta: Toss the butternut squash cubes with olive oil, 2 hefty pinches of kosher salt, and fresh cracked black pepper. Place the squash evenly in a baking dish and position the block of feta in the center. Drizzle the feta with a little olive oil, sprinkle red pepper flakes if using, and add more fresh cracked black pepper.
- First Bake: Place the baking dish in the oven and bake for 30 minutes, allowing the squash to roast and the feta to soften.
- Adjust and Increase Heat: After 30 minutes, carefully stir the butternut squash slightly — avoid disturbing the feta block — to prevent burning on the bottom. Increase the oven temperature to 450°F (232°C) and bake for an additional 5-10 minutes until the feta turns golden brown and slightly crisp on top.
- Cook Pasta: While the feta and squash finish baking, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 2 cups of pasta water before draining the pasta.
- Combine Ingredients: Remove the baking dish from the oven and immediately add the minced garlic, minced sage leaves, and hot honey to the warm feta and squash mixture. Stir gently to combine flavors.
- Add Pasta and Adjust Sauce: Add the cooked pasta to the baking dish along with 1 cup of the reserved pasta water. Stir everything together until the sauce becomes creamy and coats the pasta evenly. If the sauce is too dry, gradually add more pasta water, a little at a time, until desired creaminess is achieved.
- Season and Serve: Taste and adjust seasoning with additional salt, pepper, or hot honey as needed. Serve warm for a comforting meal.
Notes
- For a spicier kick, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
- Use gluten-free pasta for a gluten-free version.
- Regular honey can be substituted for hot honey if you prefer less heat.
- Make sure not to disturb the feta block while stirring the butternut squash during baking to retain its shape.
- Reserve pasta water is key to achieving a smooth, creamy sauce—add it gradually to control sauce consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 25 mg
