Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe

I absolutely love how this Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe brings together cozy, comforting flavors in such an effortless way. When I first tried this dish, I was amazed by how the sweetness of the roasted butternut squash perfectly balanced the tangy creaminess of baked feta, all brightened up by fresh sage and garlic. It’s like a warm hug on a plate, perfect for cool evenings or anytime you want a satisfying yet simple dinner.

You’ll find that this recipe is not only delicious but also incredibly straightforward, making it a great weeknight meal or even a special dinner with friends. What makes this Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe stand out is the way everything bakes together in one dish, allowing those rich flavors to meld beautifully without a lot of fuss. Trust me, once you try it, it’ll be a staple you come back to again and again!

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Ingredients You’ll Need

These ingredients come together to create a dish that’s not just comforting but also packed with layers of texture and flavor. Shopping for fresh sage and a good-quality block of feta makes a noticeable difference here.

• Butternut Squash: Choose a firm, unblemished squash for sweeter, more vibrant roasting results.
• Olive Oil: Use extra virgin olive oil for the best flavor boost.
• Kosher Salt: Enhances sweetness of the squash and balances feta’s tang.
• Red Pepper Flakes: Optional, but adds a nice gentle kick if you like a little heat.
• Feta Cheese Block: A solid block melts better than crumbled feta for that creamy baked texture.
• Pasta: Rotini, orzo, or ditalini work great to hold onto the sauce.
• Fresh Sage Leaves: Minced fresh sage adds earthy brightness that’s key to the flavor profile.
• Garlic: Fresh and finely minced to infuse the pasta with savory warmth.
• Hot Honey (or regular honey): Adds a subtle sweetness with a touch of heat; regular honey works if you want milder flavor.
• Fresh Cracked Black Pepper: For seasoning at several stages to lift the dish.

Variations

Sometimes I like to switch things up with this Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe based on what’s in season or my mood. Feel free to make it your own!

• Vegetarian Boost: Add toasted walnuts or pine nuts for crunch and extra protein – my family goes crazy for this twist.
• Spicy Kick: Increase red pepper flakes or swap hot honey for a drizzle of chili oil if you love heat.
• Greens Upgrade: Stir in baby spinach or kale right at the end for a fresh pop of color and nutrients.
• Gluten-Free: Use gluten-free pasta varieties and you’re good to go without compromising flavor.

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. Toss the cubed butternut squash with olive oil, kosher salt, and fresh cracked black pepper until everything is lightly coated. Spread the squash in a baking dish and nestle the whole block of feta cheese right in the center. Drizzle a bit more olive oil on the feta and sprinkle some red pepper flakes and pepper over the top if you’re using them. This simple prep gets those flavors intensifying in the oven over 30 minutes.

Step 2: Finish Roasting for a Golden Top

After 30 minutes, carefully move the squash around a bit—but don’t touch the feta—to prevent burning on the bottom. Now crank your oven up to 450°F and bake for another 5 to 10 minutes until the feta develops a beautiful golden, slightly browned top. Keep a close eye here; you want that toasted look without burning it.

Step 3: Cook the Pasta and Save Some Pasta Water

While the feta and squash finish roasting, boil your pasta in generously salted water according to package instructions until al dente. Once it’s ready, strain the pasta but save about two cups of that starchy pasta water – this is your secret weapon for creating a creamy sauce afterward.

Step 4: Mix Garlic, Sage, Honey, and Pasta with the Baked Ingredients

Remove the baking dish from the oven and immediately stir in minced garlic, fresh minced sage, and a tablespoon of hot honey (or regular honey if preferred). The heat will gently cook the garlic and release its flavor without bitterness. Then add the drained pasta and about one cup of your reserved pasta water. Stir everything together, letting the creamy feta and baking juices coat the pasta beautifully. If it feels a bit dry, gradually add more pasta water until you get a silky, saucy consistency.

Step 5: Final Seasoning and Serve

Give the pasta a final taste and add more salt, cracked pepper, or honey if you want it sweeter or spicier. This step’s all about tweaking to your preference – and trust me, it’s worth the little extra effort. Serve right away, so you can enjoy the contrast of warm roasted squash and creamy feta with the fresh herb kick.

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

Garnishes

I like to finish this pasta with a sprinkle of extra fresh sage leaves or some toasted pumpkin seeds for crunch and a little fresh cracked pepper on top. A drizzle of extra hot honey right before serving always gets rave reviews in my house.

Side Dishes

This recipe pairs beautifully with a simple green salad tossed in lemon vinaigrette or roasted Brussels sprouts. Sometimes I serve it alongside crusty garlic bread, which is perfect for soaking up every last bit of that luscious sauce.

Creative Ways to Present

For a dinner party, I like to bake the feta and squash in individual ramekins and then toss the pasta at the table – it feels so fancy and lets your guests see that gorgeous baked block of cheese melting away. You can also add edible flowers or a sprinkle of finely grated Parmesan for an extra pop.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for up to 3 days. I usually add a splash of olive oil before storing to keep the pasta from drying out and to help preserve that lovely creaminess.

Freezing

I’ve frozen this pasta a few times – it freezes better than you’d think! Just cool it completely, portion it, and freeze in a sealed container. The texture may soften slightly, but the flavor remains spot on.

Reheating

When reheating, gently warm the leftovers on the stovetop with a splash of water or olive oil to revive the sauce’s creaminess. Avoid the microwave if you can, but if you do use it, heat in short bursts to keep the feta from getting grainy.

FAQs

Final Thoughts

This Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe has truly become one of my go-to dishes when I want something both comforting and impressive that doesn’t require hours in the kitchen. I love how it combines simple ingredients into a rich, flavorful meal that’s perfect for sharing with family or friends. I really hope you give it a try—once you do, I’m confident it’ll become a favorite in your recipe rotation just like it did in mine!

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