Baked Feta and Butternut Squash Pasta with Sage and Garlic
If you’re craving a warm and satisfying dish that captures the essence of fall, this Baked Feta and Butternut Squash Pasta with Sage and Garlic is your answer. This recipe combines creamy feta cheese with roasted butternut squash, aromatic sage, and garlic for a delightful flavor experience. Perfect for busy weeknights or family gatherings, it’s quick to prepare, healthy, and utterly delicious. Once you try it, you’ll find yourself returning to this comforting dish time and again!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 5 cups butternut squash, cubed
- ½ cup olive oil (plus more for drizzling)
- 1 block (8 oz) feta cheese
- 1 lb pasta (such as rotini or ditalini)
- 10 leaves fresh sage, minced
- 3 cloves garlic, minced
- 1 tbsp hot honey (or regular honey)
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F.
- Toss cubed butternut squash in a mixing bowl with olive oil, salt, and pepper. Transfer to a baking dish and nestle the feta in the center; drizzle with olive oil.
- Bake for about 30 minutes until the squash is caramelized. Increase heat to 450°F for another 5-10 minutes until the feta is golden.
- Meanwhile, boil salted water and cook pasta until al dente. Reserve two cups of pasta water before draining.
- Combine the baked mixture with minced garlic, sage, hot honey, cooked pasta, and one cup of reserved pasta water; stir gently.
- Adjust consistency with more reserved water if needed. Serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 9g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 25mg