Description
This Baked Feta and Butternut Squash Pasta with Sage and Garlic is a deliciously cozy and flavorful dish that combines roasted butternut squash, creamy feta cheese, and aromatic sage, all tossed together with pasta in a delectable sauce.
Ingredients
For the Roasted Butternut Squash:
- 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)
For the Pasta:
- 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
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Place in a baking dish with the feta cheese. Bake for 30 minutes.
- After 30 minutes, increase the oven temperature to 450°F (230°C). Continue baking for 5-10 minutes until the feta is slightly browned.
- Boil pasta in salted water until al dente. Strain, reserving 2 cups of pasta water.
- Remove the baking dish from the oven. Stir in garlic, sage, and honey. Add the cooked pasta and 1 cup of pasta water. Mix well.
- If the sauce is too dry, add more pasta water gradually until creamy. Season with salt, pepper, and more honey if desired.
Notes
- You can customize this dish by adding roasted vegetables like cherry tomatoes or spinach.
- Feel free to use different herbs such as thyme or rosemary for added flavor.
- For a vegetarian option, use vegetable broth instead of pasta water for a richer sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 79g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 33mg
