Description
This Baked Feta and Butternut Squash Pasta with Sage and Garlic is a flavorful and comforting vegetarian dish that combines the creamy richness of baked feta cheese with the natural sweetness of roasted butternut squash. Enhanced with fragrant sage, garlic, and a touch of honey, this pasta is easy to prepare and perfect for a cozy weeknight meal.
Ingredients
Units
Scale
Vegetables
- 5 cups Butternut Squash (about 1 large butternut squash)
Cheese
- 1 8 oz block Feta Cheese
Herbs and Spices
- 10 leaves Fresh Sage, minced
- 3 cloves Garlic, finely minced
- 2 hefty pinches Kosher Salt (just shy of 1/2 tsp), plus more for pasta water
- Fresh Cracked Black Pepper, to taste
- 1 hefty pinch Red Pepper Flakes (optional)
Oils and Sweeteners
- 1/2 cup Olive Oil, plus more for drizzling
- 1 tablespoon Hot Honey (regular honey is fine too)
Pasta
- 1 lb Pasta (such as rotini, orzo, or ditalini)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the butternut squash and baking the feta cheese.
- Prepare and Roast Squash and Feta: Toss the cubed butternut squash with ½ cup olive oil, 2 hefty pinches of kosher salt, and a few turns of fresh cracked black pepper. Arrange in a baking dish and place the block of feta cheese in the center. Drizzle the feta with a little olive oil and sprinkle red pepper flakes and more black pepper. Bake for 30 minutes.
- Bake Until Feta is Slightly Browned: After 30 minutes, carefully shift the butternut squash pieces slightly to prevent burning on the bottom, avoiding the feta block. Increase the oven temperature to 450°F (232°C) and bake for an additional 5–10 minutes until the feta is golden brown on top.
- Cook Pasta: While the feta and squash are baking, bring salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 2 cups of pasta water before draining.
- Combine and Flavor: Remove the baking dish from the oven. Immediately stir in the minced garlic, minced sage leaves, and honey into the hot feta and squash mixture. Add the cooked pasta and 1 cup of reserved pasta water, stirring to combine.
- Adjust Sauce Consistency and Season: If the pasta seems dry, gradually add more reserved pasta water until the sauce is creamy and smooth. Taste and adjust seasoning with additional salt, pepper, or hot honey as desired.
Notes
- For a spicier kick, increase the amount of red pepper flakes or use hot honey.
- Feta can be substituted with goat cheese for a milder flavor, but this will alter the texture slightly.
- Use gluten-free pasta if you want this dish to be gluten-free.
- Save some fresh sage leaves for garnish for an extra visual and flavor boost.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid drying out.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 35 mg
