Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe

I absolutely love sharing this Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe because it feels like a cozy hug on a plate. The way the earthy sweetness of roasted butternut squash meets the tangy creaminess of baked feta is truly something special, and the little punch from sage and garlic ties it all together beautifully. Whether you’re looking for a comforting weeknight dinner or an impressive dish to serve friends, this recipe delivers every time.

When I first tried this combination, I was amazed at how effortlessly simple it is, yet the flavors are so deep and satisfying. You’ll find that this baked feta and butternut squash pasta is perfect for those cooler evenings or any time you want a pasta dish that feels elevated but doesn’t require hours in the kitchen. Plus, it’s perfect for sharing and comes together with pantry-friendly ingredients.

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Ingredients You’ll Need

The ingredients for this Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe come together in a way that balances richness, sweetness, and herbaceous depth. When you shop, go for a firm butternut squash and a good-quality feta because they really shine here.

• Butternut Squash: Choose a large, firm squash with smooth skin for the best roasting results.
• Olive Oil: Use a good extra virgin for drizzling and roasting for rich flavor at each step.
• Kosher Salt: Adds just the right amount of seasoning; don’t skip it for enhancing natural sweetness.
• Red Pepper Flakes (optional): Adds a subtle kick – feel free to adjust based on your heat tolerance.
• Feta Cheese: An 8 oz block works best for baking evenly and melting into creamy goodness.
• Pasta (rotini, orzo, or ditalini): Pick a shape that holds sauce well; I love rotini for this recipe.
• Fresh Sage: Minced to release its aromatic, slightly peppery flavor that elevates the dish.
• Garlic: Finely minced to infuse the sauce without overpowering it.
• Hot Honey (or regular honey): Adds a touch of sweetness and warmth that balances the tang of the feta.
• Fresh Cracked Black Pepper: For seasoning throughout and finishing touches.

Variations

I love how flexible this baked feta and butternut squash pasta recipe is, and you can totally make it your own by swapping ingredients or adding your favorite twists. Here are a few of my go-to variations that keep things exciting while staying true to the core flavors.

• Protein Boost: Adding cooked chicken or crispy pancetta really ups the heartiness for a filling meal—I tried this when hosting a casual dinner and everyone loved it.
• Greens Swap: Sometimes I toss in spinach or kale after baking for an extra hit of veggies and color.
• Spicy Upgrade: If you like heat, stirring in a pinch of cayenne or chopping a fresh chili works wonders.
• Vegan Version: Replace the feta with a creamy cashew cheese spread and skip honey for maple syrup to keep that subtle sweetness.

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

Step 1: Roast the Butternut Squash and Bake the Feta

Start by preheating your oven to 400°F. Toss the cubed butternut squash with olive oil, kosher salt, and fresh black pepper in a baking dish. Nestle your feta block in the middle of the squash, drizzle it with a little olive oil, sprinkle red pepper flakes if you’re using them, and add a few cracks of pepper on top. Then pop it into the oven for 30 minutes.

Step 2: Crisp Up the Feta

Once those 30 minutes are up, carefully shift the squash a bit (but avoid moving the feta too much) to make sure nothing’s sticking or burning on the bottom. Now crank your oven to 450°F and bake for another 5 to 10 minutes until the feta starts to brown lightly on top—that slightly golden crust is pure magic and adds a fantastic texture contrast.

Step 3: Cook the Pasta and Save the Water

While your feta and squash finish baking, boil your choice of pasta in salted water until just al dente. It’s crucial to save about 2 cups of that pasta water before draining because it’s the secret to making the sauce silky and smooth later on.

Step 4: Stir in Garlic, Sage, Honey, and Combine

Remove your baking dish from the oven and immediately stir in the minced garlic, sage, and honey while the feta is hot. Add the drained pasta along with 1 cup of the reserved pasta water, mixing everything thoroughly. If it looks a little dry, slowly add more pasta water until you get a creamy, luscious sauce that coats every spiral or nook of your pasta.

Step 5: Final Seasoning and Serving

Taste and adjust seasoning by adding more salt, pepper, or even a drizzle more of hot honey if you want a bit more sweetness and spice. Give everything one last stir and it’s ready to serve straight from the pan. I find the flavors really come together beautifully at this point, and your kitchen will smell absolutely heavenly.

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

Garnishes

I love finishing this pasta with a sprinkle of toasted pine nuts or walnuts for crunch and a generous handful of fresh sage leaves for that final burst of aroma. A touch of extra red pepper flakes on top is my go-to when I want a bit more heat, and a drizzle of olive oil doesn’t hurt either.

Side Dishes

This pasta pairs wonderfully with a crisp green salad dressed with lemon vinaigrette or a simple roasted vegetable platter. For extra indulgence, I sometimes serve it alongside garlic bread or crusty sourdough to scoop up every last bit of that creamy sauce.

Creative Ways to Present

For special gatherings, try serving this baked feta and butternut squash pasta in individual oven-safe ramekins baked a little longer for bubbly, golden tops, or present it family-style in a beautiful rustic dish with an herb sprig centerpiece—it’s always a crowd-pleaser and looks stunning on the table.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The pasta might soak up some sauce overnight, so just add a splash of olive oil or a bit more pasta water when reheating to bring back that creamy texture.

Freezing

Freezing this baked feta and butternut squash pasta works fine if absolutely needed, but texture might change slightly. I recommend freezing portions without pasta, then cooking fresh pasta for thawed sauce to keep that perfect consistency.

Reheating

Reheat gently in a skillet on low heat with a splash of pasta water or olive oil, stirring frequently. Avoid microwave reheating which can dry it out and separate the sauce. A gentle reheat keeps everything luscious and doesn’t lose that fresh-baked appeal.

FAQs

Final Thoughts

This Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe quickly became a favorite in my kitchen because it’s a perfect balance of simple ingredients and bold flavors, paired in a way that feels both indulgent and wholesome. I can’t recommend it enough when you want dinner that feels special but doesn’t demand attention all evening. Go ahead, try it for yourself—you’ll be amazed at how effortlessly satisfying this dish is, and I bet it’ll find a permanent spot in your pasta rotation too!

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