Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe

If you are searching for a comforting yet vibrant pasta dish, look no further than Baked Feta and Butternut Squash Pasta with Sage and Garlic. This dish brings together the creamy richness of baked feta, the natural sweetness and silky texture of roasted butternut squash, and the earthy aroma of fresh sage and garlic. The combination creates a delightful medley of flavors and a luscious sauce that clings to every bite of perfectly cooked pasta. It’s simple enough for a weeknight dinner but impressive enough to share with guests, instantly becoming a favorite on your culinary roster.

Ingredients You’ll Need

Each ingredient in this recipe is thoughtfully selected to build layers of flavor and texture that complement one another perfectly. From the velvety butternut squash to the tangy feta, every component plays an essential role in delivering an unforgettable dish.

• 5 cups Butternut Squash: Provides natural sweetness and a creamy texture once roasted, forming the base of the sauce.
• 1/2 cup Olive Oil: Adds richness and helps roast the vegetables to perfection with a subtle fruitiness.
• 2 hefty pinches Kosher Salt: Enhances all the natural flavors, bringing balance and seasoning.
• 1 hefty pinch Red Pepper Flakes (optional): Offers a gentle kick of heat that contrasts beautifully with the creamy feta.
• 1 8 oz block Feta Cheese: Melts into a luscious, tangy sauce that ties the dish together.
• 1 lb Pasta (rotini, orzo, or ditalini recommended): Chosen shapes hold onto the sauce well, ensuring every bite is flavorful.
• 10 leaves Fresh Sage (minced): Infuses an earthy, herbaceous note that elevates the dish’s aroma.
• 3 cloves Garlic (finely minced): Adds pungent depth and warmth to the creamy mixture.
• 1 tbsp Hot Honey (or regular honey): Brings a subtle sweetness and a hint of heat that balances the tang of the feta.
• Fresh Cracked Black Pepper: Provides a bright, peppery finish that ties all the flavors together beautifully.

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

Step 1: Prepare and 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 freshly cracked black pepper. Arrange the squash evenly around a block of feta placed in the center of a baking dish. Drizzle the feta with olive oil, sprinkle with red pepper flakes and a few cracks of pepper for that warm, spicy hint. Roast for 30 minutes until the squash is tender and the feta begins to soften.

Step 2: Brown the Feta for Extra Flavor

Once the timer beeps, carefully shift the butternut squash slightly to prevent burning on the bottom—but leave the feta untouched. Then, increase the oven temperature to 450°F and bake for an additional 5 to 10 minutes. The goal here is to get a beautifully golden crust on the top of your feta, adding a caramelized depth that transforms the dish.

Step 3: Cook the Pasta and Save Water

While your baked feta and squash are finishing up, bring a large pot of salted water to a boil. Cook your pasta until just al dente—it’s important to have a little bite for texture. Reserve at least 2 cups of pasta water before draining, as this starchy water will become the magic ingredient for your sauce.

Step 4: Combine Ingredients and Build the Sauce

Remove the dish from the oven and immediately stir in the minced garlic, minced sage, and hot honey. The warmth of the feta and squash mixture will gently cook the garlic and infuse the sage’s herbal notes. Add the pasta along with 1 cup of the reserved pasta water, tossing everything together. If the sauce feels thick or dry, gradually add more pasta water until you achieve a creamy, smooth texture. Finish with extra salt, pepper, and even more honey for a personal touch.

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

Garnishes

Adding a few thoughtful garnishes can turn this dish from wonderful to unforgettable. Fresh sage leaves, lightly fried until crispy, make an elegant and crunchy topping. A sprinkle of toasted walnuts or pine nuts adds texture and nuttiness, while a drizzle of extra virgin olive oil brightens the whole plate. For a final pop of color and freshness, scatter some finely chopped parsley or a quick grating of lemon zest on top.

Side Dishes

This pasta shines beautifully on its own but pairing it with certain sides can elevate your meal. A simple green salad with a tangy vinaigrette cuts through the richness, while roasted Brussels sprouts or sautéed green beans add earthy, savory compliments. Crusty bread is always welcome to scoop up any leftover sauce and keep the experience truly comforting.

Creative Ways to Present

For family dinners, pile the Baked Feta and Butternut Squash Pasta with Sage and Garlic into a large communal bowl, inviting everyone to serve themselves. To impress guests, plate individual portions garnished thoughtfully as mentioned above for a restaurant-style presentation. You could even try serving it as a warm pasta salad at room temperature, making it versatile for any occasion.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may firm up slightly, but it will reawaken beautifully with gentle reheating and a splash of water or olive oil to loosen it.

Freezing

This pasta is best enjoyed fresh, but you can freeze leftovers if needed. Place in a freezer-safe container and enjoy within 1 month. Thaw overnight in the fridge before reheating to preserve texture and flavor.

Reheating

Reheat gently in a skillet over low heat, stirring frequently. Add a little reserved pasta water, olive oil, or a splash of cream to revive the creamy sauce. Avoid microwaving at high heat, as feta can firm up and change texture.

FAQs

Can I use a different type of cheese instead of feta?

While feta’s tangy creaminess is central to this recipe, you could experiment with other cheeses like goat cheese or ricotta for a milder flavor, though the texture and overall profile will change.

Is it okay to use dried sage instead of fresh?

Fresh sage is preferred for its bright, herbal aroma, but if you only have dried sage, use it sparingly and add it earlier in cooking as it needs more time to release flavor.

Can I make this recipe vegan?

To make a vegan version, substitute feta with a plant-based cheese alternative that melts well. You could also try silken tofu blended with lemon juice and nutritional yeast for creaminess.

What pasta shapes work best for this recipe?

Short pasta like rotini, orzo, ditalini, or even penne hold the sauce exceptionally well. The little nooks trap the creamy, velvety sauce and ensure every bite is delicious.

Can I prepare any parts of this dish ahead of time?

You can roast the butternut squash and feta a day ahead and reheat gently before mixing with freshly cooked pasta. This saves time on busy nights without compromising flavor.

Final Thoughts

If you have not yet tried Baked Feta and Butternut Squash Pasta with Sage and Garlic, you’re truly missing out on a cozy, crowd-pleasing dish that combines the best of fall produce with creamy cheese and fragrant herbs. It’s heartfelt cooking made simple, special, and absolutely delicious. I encourage you to give this recipe a whirl and watch it quickly become a cherished favorite on your dinner table.

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