Description

This Baked Feta and Butternut Squash Pasta with Sage and Garlic is a comforting and flavorful dish that combines roasted butternut squash and creamy baked feta with aromatic sage, garlic, and a hint of honey sweetness. Perfectly baked until the feta is slightly browned and creamy, then tossed with al dente pasta, this recipe is an easy yet elegant meal that balances savory, sweet, and spicy flavors in every bite.

Ingredients

Units Scale

Vegetables and Herbs

5 cups butternut squash (about 1 large butternut squash), peeled and cubed
10 leaves fresh sage, minced
3 cloves garlic, finely minced

Cheese

1 (8 oz) block feta cheese

Pasta and Grains

1 lb pasta such as rotini, orzo, or ditalini

Oils and Sauces

1/2 cup olive oil, plus more for drizzling
1 tablespoon hot honey (regular honey is fine too)

Spices and Seasonings

2 hefty pinches kosher salt (just shy of 1/2 tsp total for squash)
Red pepper flakes, 1 hefty pinch (optional)
Fresh cracked black pepper, to taste

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Instructions

Preheat Oven: Preheat your oven to 400°F (205°C) to get ready for roasting the squash and baking the feta.
Prepare Squash and Feta for Baking: Toss the cubed butternut squash with ½ cup olive oil, 2 hefty pinches of kosher salt, and fresh cracked black pepper. Spread the squash evenly in a baking dish, and place the whole block of feta in the center of the dish. Drizzle the feta with a bit of olive oil and sprinkle red pepper flakes along with fresh cracked black pepper over it.
Bake Initial Stage: 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 move the butternut squash around gently to prevent burning on the bottom without disturbing the feta. Increase the oven temperature to 450°F (230°C) and continue baking for an additional 5-10 minutes, or until the feta develops a light golden brown crust.
Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions, then drain it, reserving 2 cups of the pasta cooking water.
Mix in Flavorings and Combine Pasta: Remove the baking dish with the squash and feta from the oven. Immediately add the minced garlic, minced sage leaves, and honey to the hot mixture and stir gently to combine. Add the drained pasta along with 1 cup of the reserved pasta water and stir everything together to create a creamy sauce.
Adjust Sauce Consistency and Season: If the pasta seems dry, add the remaining reserved pasta water gradually until the sauce reaches a smooth and creamy consistency. Season with additional salt, freshly cracked black pepper, and more hot honey, if desired, to balance the flavors.

Notes

You can substitute regular honey if hot honey is not available, but for a spicy kick, hot honey adds a nice balance.
Use pasta types like rotini, orzo, or ditalini as they effectively hold the sauce.
Be careful when stirring the squash and feta in the baking dish so that the feta block stays intact.
Adding pasta water helps create a luscious sauce that binds the ingredients well without adding cream or dairy beyond the feta.
This dish can be served immediately but can also be reheated gently to maintain the creamy texture.

Nutrition

Serving Size: 1 serving (approx. 1/4 of recipe)
Calories: 520 kcal
Sugar: 7 g
Sodium: 720 mg
Fat: 22 g
Saturated Fat: 8 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 6 g
Protein: 18 g
Cholesterol: 25 mg