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Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe

Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe
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★★★★★

5.2 from 18 reviews

This Baked Feta and Butternut Squash Pasta with Sage and Garlic is a comforting and flavorful dish that combines the sweetness of roasted butternut squash, the creamy tang of baked feta, and the aromatic punch of fresh sage and garlic. Perfect for a cozy meal, this recipe uses simple ingredients and a straightforward baking method to create a creamy, rich pasta sauce that’s both vibrant and satisfying.

Ingredients

Scale

Vegetables and Herbs

  • 5 cups Butternut Squash (about 1 large butternut squash)
  • 10 leaves Fresh Sage (minced)
  • 3 cloves Garlic (finely minced)

Dairy

  • 1 8 oz block Feta Cheese

Pasta and Grains

  • 1 lb Pasta (such as rotini, orzo, or ditalini)

Oils and Sweeteners

  • 1/2 cup Olive Oil (plus more for drizzling)
  • 1 tbsp Hot Honey (regular honey is fine too)

Spices and Seasonings

  • 2 hefty pinches Kosher Salt (just shy of 1/2 tsp for squash)
  • 1 hefty pinch Red pepper Flakes (optional)
  • Fresh Cracked Black Pepper (to taste)

Instructions

  1. Preheat oven: Preheat your oven to 400°F (204°C) to prepare for roasting the butternut squash and feta.
  2. Prepare and roast squash and feta: Toss the butternut squash cubes with olive oil, 2 hefty pinches of kosher salt, and several cranks of fresh black pepper. Place the squash in a baking dish and nestle the block of feta cheese in the center. Drizzle the feta with olive oil, sprinkle red pepper flakes (if using), and add fresh cracked black pepper. Bake for 30 minutes until the squash is tender and starting to caramelize.
  3. Brown the feta: After 30 minutes, carefully stir the butternut squash to ensure it isn’t burnt on the bottom without touching the feta. Increase the oven temperature to 450°F (232°C) and bake for an additional 5-10 minutes until the feta turns slightly golden and browned.
  4. Cook pasta: While the feta and squash finish baking, boil 1 lb of pasta in salted water until al dente. Drain the pasta, reserving 2 cups of the pasta cooking water for the sauce.
  5. Combine ingredients: Remove the baking dish from the oven and immediately stir in the minced garlic, minced fresh sage leaves, and honey into the baked feta and squash mixture. Add the cooked pasta along with 1 cup of the reserved pasta water, stirring to combine everything into a creamy sauce.
  6. Adjust sauce consistency and seasoning: If the sauce appears dry, gradually add the remaining reserved pasta water until the sauce is creamy and smooth. Taste and adjust seasoning with additional salt, pepper, or hot honey as desired before serving.

Notes

  • You can substitute regular honey if hot honey is unavailable.
  • Choose pasta shapes like rotini, orzo, or ditalini for the best sauce cling.
  • Make sure not to over-stir the feta during baking to maintain its texture.
  • Reserved pasta water is key to achieving a silky sauce.
  • Adjust red pepper flakes to control heat level or omit for a milder dish.
  • For a vegan variation, substitute feta with a plant-based feta alternative.

Nutrition

Keywords: baked feta pasta, butternut squash pasta, sage pasta recipe, garlic pasta, roasted vegetable pasta, vegetarian pasta, Mediterranean pasta

Find it online: https://cookwithlea.com/baked-feta-and-butternut-squash-pasta-with-sage-and-garlic-recipe/