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.
Ingredients
Units
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
- 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
Instructions
- Preheat the Oven: Set your oven to 400°F to get it ready for roasting the butternut squash and baking the feta cheese.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
