Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe

If you’re looking for a cozy, flavor-packed dinner that practically makes itself, you’re going to want to try this Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe. I absolutely love how the sweetness of roasted butternut squash balances perfectly with the tangy creaminess of baked feta, all lifted by fragrant sage and garlic. It’s one of those dishes that looks fancy but feels like a warm hug on a plate.

When I first tried this recipe, I was hooked on how simple it was to make yet so satisfying. It’s perfect for busy weeknights or when you want a comforting meal that feels special without hours in the kitchen. Plus, you’ll find that the way the feta roasts and browns creates a luscious sauce that coats every bite of pasta beautifully. This Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe really is a winner in my cookbook.

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Ingredients You’ll Need

The magic of this Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe really comes from simple, quality ingredients that harmonize perfectly. Here’s what you’ll want to grab next time you’re at the store:

• Butternut Squash: Pick a firm, medium to large squash with a vibrant orange flesh for optimal sweetness and roasting results.
• Olive Oil: Choose a good-quality extra virgin olive oil—you’ll notice the flavor in every bite.
• Kosher Salt: Essential for seasoning and bringing out flavors without being too harsh.
• Red Pepper Flakes (optional): Adds a lovely little kick if you like a bit of heat; feel free to skip if you prefer mild.
• Feta Cheese: The heart of the recipe—opt for a block of good-quality feta to bake rather than a crumbly version.
• Pasta: I love using rotini or orzo to catch the sauce well, but any short pasta works beautifully.
• Fresh Sage: Fresh leaves minced finely deliver aromatic warmth that pairs beautifully with squash and feta.
• Garlic: Fresh garlic cloves provide punch and depth—don’t substitute with powders here!
• Hot Honey (or Regular Honey): Brings a subtle sweetness with a hint of heat if you go for the hot honey variation; it rounds off the tangy feta.
• Fresh Cracked Black Pepper: Adds that final layer of seasoning to make the dish pop.

Variations

While the classic Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe is a showstopper on its own, I love mixing things up depending on what’s in my kitchen or what my family’s craving that week. Feel free to make it your own!

• Protein Boost: Sometimes I toss in some cooked chicken or crispy pancetta to add heartiness—it pairs surprisingly well with the sweet and tangy base.
• Vegetarian Swap: For extra greens, I stir in spinach or kale right after baking for freshness and color.
• Gluten-Free: Using gluten-free pasta works great here and makes the dish accessible for friends with dietary needs.
• Spice Levels: If you love heat, add extra red pepper flakes or a drizzle of chili oil at the end—my family goes crazy for the added kick!

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

Step 1: Roast the Butternut Squash and Feta

Start by preheating your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and cracked pepper until every piece is coated—this step is key to getting that caramelized flavor. Spread the squash in a baking dish and nestle an 8-ounce block of feta cheese right in the center. Drizzle the feta with a little olive oil and red pepper flakes if you’re using them, then pop the dish into the oven for 30 minutes. This slow baking softens the squash beautifully while the feta starts to melt into a creamy dream.

Step 2: Crank Up the Heat for Feta Browning

After 30 minutes, carefully remove the baking dish and gently shift the butternut squash around—just enough to prevent any burning on the bottom, but don’t disturb the feta block. Now crank your oven temperature up to 450°F and return the dish for another 5-10 minutes. Keep an eye on the feta; you want it to develop a light golden brown crust. That little bit of browning adds amazing depth and texture to the sauce you’re about to make.

Step 3: Cook the Pasta and Prepare the Sauce

While the feta finishes baking, bring a large pot of salted water to boil and cook 1 pound of your chosen pasta until al dente. Drain the pasta, but don’t forget to save about 2 cups of the cooking water. When the feta is perfectly browned, pull the baking dish out and immediately stir in the minced garlic, sage, and honey. The residual heat will lightly cook the garlic and release the fragrance of the herbs without bitterness.

Step 4: Combine Pasta and Sauce

Next, add the drained pasta to the baking dish along with 1 cup of the reserved pasta water. Stir everything gently together—watch the sauce magically come alive as it emulsifies with the pasta water and feta. If it seems too thick or dry, add more pasta water little by little until you get a luscious, creamy consistency. Taste and adjust salt, pepper, and honey to your liking. This is where you truly make the dish your own.

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

Garnishes

I like to finish this pasta with a few fresh sage leaves torn on top and a drizzle of extra honey if I want to highlight the sweet-savory balance. A sprinkle of toasted pine nuts or walnuts adds wonderfully crunchy texture that contrasts nicely with the creamy sauce. If you’re feeling festive, a little lemon zest brightens everything up perfectly.

Side Dishes

This pasta is hearty enough to stand on its own, but if I’m serving company, I like to pair it with a crisp green salad dressed simply with lemon and olive oil to cut through the richness. Roasted Brussels sprouts or garlic sautéed greens make excellent vegetable sides that complement the warming flavors beautifully.

Creative Ways to Present

For a dinner party, I’ve served this pasta directly from the baking dish at the table with plenty of rustic bread for mopping up the sauce, which everyone loves. Another favorite is plating it with a nest of fresh herbs and an edible flower garnish for color and elegance. It’s one of those recipes that looks impressive but stays wonderfully casual.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find it keeps well for up to 3 days. Before storing, I like to cool it slightly to avoid sogginess but won’t refrigerate the pasta while it’s still hot—trust me, it makes a difference.

Freezing

This recipe freezes okay but the texture of the squash softens a bit after thawing. If you freeze it, I recommend reheating gently on the stovetop with a splash of water or broth to restore creaminess. Personally, I prefer to freeze the ingredients separately if I’m batch prepping.

Reheating

When reheating leftovers, I find the pasta benefits from warming slowly in a skillet over medium heat with a little olive oil or reserved pasta water to loosen the sauce. Avoid the microwave if you can—it tends to dry out the feta sauce or make the pasta gummy.

FAQs

Final Thoughts

This Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe has become one of my absolute favorites for its cozy, rich flavors and minimal fuss. I love sharing it with friends because it feels like something special, yet it’s easy enough to whip up even on busy nights. If you haven’t tried baking feta with squash before, this recipe will open up a whole new world of flavor for your pasta dinners. Give it a go—you might just find your new weeknight staple here!

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