Description
This Baked Feta and Butternut Squash Pasta with Sage and Garlic is a comforting and flavorful dish that combines roasted butternut squash and creamy baked feta cheese with aromatic sage, garlic, and a touch of honey. It’s a delightful twist on pasta that’s creamy without cream, perfect for a cozy dinner.
Ingredients
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
- 1 lb Pasta (such as rotini, orzo, or ditalini)
Oils and Condiments
- 1/2 cup Olive Oil (plus more for drizzling)
- 1 tbsp Hot Honey (regular honey can be used too)
Spices and Seasoning
- 2 hefty pinches Kosher Salt (just shy of 1/2 tsp)
- 1 hefty pinch Red pepper Flakes (optional)
- Fresh Cracked Black Pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for roasting the butternut squash and baking the feta.
- Prepare Squash and Feta: Toss the butternut squash cubes with olive oil, two hefty pinches of kosher salt, and a few cranks of fresh black pepper. Place the squash in a baking dish and nestle the block of feta in the center. Drizzle the feta with olive oil, sprinkle red pepper flakes (if using), and add fresh cracked black pepper on top. Bake at 400°F for 30 minutes.
- Increase Heat and Brown Feta: After 30 minutes, remove the baking dish and gently shift the butternut squash to prevent burning, being careful not to disturb the feta block. Increase the oven temperature to 450°F and bake for another 5 to 10 minutes until the feta turns slightly golden and browned on top.
- Cook Pasta: While the baking finishes, bring a large pot of salted water to a boil. Cook 1 pound of pasta until al dente, then drain it, reserving 2 cups of the pasta cooking water for later use.
- Combine Ingredients: Remove the baking dish from the oven once the feta is browned. Immediately stir in the minced garlic, minced sage leaves, and honey into the hot squash and feta mixture. Add the cooked pasta along with 1 cup of the reserved pasta water and stir everything together until combined.
- Adjust Sauce Consistency: If the pasta seems dry, gradually add more reserved pasta water until the sauce becomes creamy and smooth. Taste and season with additional salt, pepper, and honey as desired to balance flavors.
Notes
- If you don’t have hot honey, regular honey works perfectly fine.
- Feel free to swap pasta varieties; smaller shapes like orzo or ditalini hold the sauce nicely.
- Be careful when shifting the butternut squash in the baking dish to avoid breaking the feta block.
- Adding pasta water gradually allows you to control the creaminess of the sauce.
- This dish can be served warm immediately but also tastes great the next day after refrigerating.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
