Name: Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 5 cups Butternut Squash, cubed (about 1 large butternut squash); ½ cup Olive Oil, plus more for drizzling; 2 hefty pinches Kosher Salt (just shy of ½ tsp); 1 hefty pinch Red Pepper Flakes (optional); 1 8 oz block Feta Cheese; 1 lb Pasta, such as rotini, orzo, or ditalini; 10 leaves Fresh Sage, minced; 3 cloves Garlic, finely minced; 1 tablespoon Hot Honey (regular honey is fine too); Fresh Cracked Black Pepper, to taste

If you’re ready to fall in love with a cozy, flavor-packed pasta dish, look no further than Baked Feta and Butternut Squash Pasta with Sage and Garlic. It weaves velvety roasted butternut squash, tangy baked feta, and the garnish of fresh sage and honey into every bite. This dish is a dreamy meld of sweet, savory, and creamy, making it perfect for any weeknight dinner or a special gathering with friends. Trust me—you’ll wonder how you ever lived without this satisfying and soul-warming meal!

Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe - Recipe Image

Ingredients You’ll Need

The magic of Baked Feta and Butternut Squash Pasta with Sage and Garlic lies in its simple, wholesome ingredients. Each component shines on its own, yet comes together to create a truly indulgent combination of flavors, textures, and beautiful fall colors.

Butternut Squash: For wonderful sweetness, color, and creamy texture—fresh is best, and about one large squash does the trick.
Olive Oil: Adds richness and helps caramelize the squash and feta, creating that irresistibly golden crust.
Kosher Salt: Just the right amount brings out all the savory goodness in the veggies and cheese.
Red Pepper Flakes: Optional, but a little kick balances the sweetness of the squash—you decide how spicy you want it.
Feta Cheese (block): The star of the show! Baking it in a block gives a creamy, melty texture you’ll love.
Pasta (rotini, orzo, or ditalini): Choose a shape that loves to hold onto the sauce; rotini is my personal favorite.
Fresh Sage: Earthy and fragrant, sage is the herb that makes this dish taste ultra-special.
Garlic: Minced for maximum flavor infusion right at the end, and trust me, it’s worth it.
Hot Honey (or classic honey): Adds a sweet note with (optional) heat, rounding out all the flavors.
Fresh Cracked Black Pepper: A must for finishing, adding bite and balancing the richness.

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

Step 1: Roast the Butternut Squash and Feta

Preheat your oven to 400F degrees. In a large braiser or baking dish, toss the cubed butternut squash with plenty of olive oil, hefty pinches of salt, and several twists of freshly cracked black pepper. Nestle the feta block right in the center of your baking dish, drizzle it with extra olive oil, sprinkle on some red pepper flakes for heat if you like, and crack over more pepper. Slide the whole thing into the oven, letting the magic happen as everything bakes together for about 30 minutes.

Step 2: Brown the Feta

After the initial bake, check on your squash and feta. Gently nudge the squash around so nothing is sticking or burning, but don’t disturb that glorious feta block! Now crank your oven up to 450F. Bake for another 5 to 10 minutes, just long enough to get the feta golden, slightly browned, and even more mouthwatering.

Step 3: Cook the Pasta

While squash and feta finish their bake, bring a large pot of generously salted water to a boil. Add your pasta of choice—rotini, orzo, or ditalini work beautifully here, as they cling to the creamy sauce. Cook until just al dente, then drain, reserving 2 full cups of the pasta water. This starchy water is liquid gold for the sauce!

Step 4: Bring It All Together

Once the baking dish is out of the oven, it’s time to layer in the fresh flavors. Immediately sprinkle in the minced garlic, chopped sage, and drizzle with honey—regular or hot, your call. The heat from the pan will gently cook the garlic and release the aroma of sage into the sauce. Now, tip in your cooked pasta and pour in a cup of that reserved pasta water. Stir gently to coat everything—watch the feta melt into the squash, creating a creamy, dreamy sauce. If it seems thick, splash in a little more pasta water until it’s just right. Finish with more salt, pepper, and extra honey if you love a sweet touch!

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

Garnishes

Shower your Baked Feta and Butternut Squash Pasta with Sage and Garlic with more fresh sage, extra black pepper, or even a scattering of chopped toasted walnuts for crunch. A drizzle of hot honey or a few red pepper flakes make it pop with sweet heat.

Side Dishes

This luscious pasta pairs perfectly with a crisp green salad dressed in lemon vinaigrette, or you can serve it alongside roasted Brussels sprouts or garlicky broccolini for extra veggies. Warm, crusty bread is always a must for sopping up every last bit of sauce!

Creative Ways to Present

For an elegant touch, serve Baked Feta and Butternut Squash Pasta with Sage and Garlic in individual shallow bowls, topped with a few fried sage leaves. Or go family-style, bringing the braiser right to the table for everyone to dive in, family reunion style. Leftovers can even be tucked into a baked pasta casserole and topped with breadcrumbs for a comforting twist.

Make Ahead and Storage

Storing Leftovers

If you somehow have any of this irresistible pasta left, pack it into an airtight container once cooled. It’ll keep happily in the fridge for up to 3 days. The flavors deepen overnight, so don’t be surprised if it tastes even richer the next day!

Freezing

Baked Feta and Butternut Squash Pasta with Sage and Garlic freezes well, though the texture may shift a bit after thawing. Spoon portions into freezer-safe containers, and store for up to 2 months. Let it thaw in the fridge overnight before reheating for best results.

Reheating

To recapture that just-baked magic, rewarm your pasta gently on the stovetop with a splash of water or milk to bring back the sauce’s creamy quality. A quick blitz in the microwave also does the trick—just go low and slow so the feta stays creamy, not grainy.

FAQs

Can I use pre-cut butternut squash instead of cutting my own?

Absolutely! Pre-cut butternut squash saves time and still roasts up perfectly tender and sweet. Just check that the pieces are evenly sized for even cooking.

Is there a substitute for feta cheese in this pasta?

If you can’t find block feta, a creamy goat cheese or a chunk of ricotta salata will give a similar tangy richness, though feta is traditional for that signature salty bite.

What type of pasta works best in Baked Feta and Butternut Squash Pasta with Sage and Garlic?

Pick pasta with lots of nooks and crannies like rotini, orzo, or ditalini. These shapes soak up all that gorgeous sauce, making every bite flavorful.

Can Baked Feta and Butternut Squash Pasta with Sage and Garlic be made gluten-free?

Yes! Just use your favorite gluten-free pasta and you’re set. Everything else in the recipe is naturally gluten-free, making it perfect for all guests.

What’s the best way to reheat leftovers without drying out the pasta?

When reheating, add a splash of water or stock and cover the pan to keep everything steamy and creamy. This brings the sauce back to life and keeps the texture perfect.

Final Thoughts

Baked Feta and Butternut Squash Pasta with Sage and Garlic is like a warm hug in a bowl—cozy, delicious, and totally showstopping. I hope you try it soon and share it with people you love. Let this flavorful, comforting dish become a new favorite in your home!