Name: Baked Feta and Butternut Squash Pasta with Sage and Garlic
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 medium butternut squash, peeled and cubed; 2 tablespoons olive oil; Salt and pepper to taste; 8 ounces pasta (penne or rigatoni); 8 ounces block feta cheese; 4 garlic cloves, minced; 10 fresh sage leaves, chopped; 1/4 cup heavy cream (or dairy-free alternative); 1/4 cup grated Parmesan cheese (optional)

Jump to Recipe·Print Recipe

This Baked Feta and Butternut Squash Pasta with Sage and Garlic is a delightful combination of rich, savory flavors. The creamy, baked feta cheese perfectly complements the roasted butternut squash, and the fresh, aromatic sage and garlic elevate the entire dish. It’s the ideal recipe for fall, but honestly, it’s comforting enough to enjoy all year round whenever you’re craving a cozy, satisfying meal.

Baked Feta and Butternut Squash Pasta with Sage and Garlic

Ingredients

1 medium butternut squash, peeled and cubed

2 tablespoons olive oil

Salt and pepper to taste

8 ounces pasta (such as penne or rigatoni)

8 ounces block feta cheese

4 garlic cloves, minced

10 fresh sage leaves, chopped

¼ cup heavy cream (or dairy-free alternative)

¼ cup grated Parmesan cheese (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400°F (200°C).

Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it out evenly on a baking sheet.

Place the block of feta cheese in the center of the baking sheet with the squash. Bake for 25-30 minutes, or until the squash is tender and the feta is golden and slightly crispy.

While the squash and feta bake, cook the pasta according to package instructions. Once done, drain and set aside.

In a small skillet, heat the remaining tablespoon of olive oil over medium heat. Add the garlic and sage, cooking for 2-3 minutes until fragrant.

Once the squash and feta are done baking, remove them from the oven. Mash the feta and squash together on the baking sheet, then add the cooked pasta to the mixture.

Pour in the heavy cream and stir everything together, adding the garlic and sage mixture, and Parmesan cheese if using.

Toss to combine, adjust seasoning with salt and pepper, and serve warm.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Servings: 4

Variations

Dairy-Free: Use a dairy-free alternative for heavy cream, and skip the Parmesan cheese or opt for a dairy-free version.

Add Protein: For a heartier dish, you can add grilled chicken, sausage, or chickpeas.

Spicy Kick: Add a pinch of red pepper flakes when cooking the garlic and sage for a spicy twist.

Different Cheese: Swap the feta for goat cheese or ricotta for a different creamy texture.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Reheating: To reheat, simply warm the pasta in a skillet over low heat, adding a splash of water or cream to bring back the creamy texture. You can also reheat it in the microwave.

FAQs

Can I use a different type of pasta for this dish?

Yes, you can use any pasta you like. Penne or rigatoni are great choices because their grooves hold the sauce well, but spaghetti or fusilli would work too.

How can I make this recipe vegan?

To make this recipe vegan, substitute the feta cheese with a plant-based feta alternative and use a dairy-free cream or coconut milk. Skip the Parmesan cheese or use a vegan version.

Can I use pre-cut butternut squash?

Absolutely! Using pre-cut butternut squash will save you time and effort. Just make sure it’s about the same size as the recipe calls for to ensure even roasting.

Can I make this dish ahead of time?

Yes, you can prepare the squash and feta ahead of time and store them in the fridge. When you’re ready to eat, just mash them and combine with the pasta, garlic, and sage.

What can I serve with this dish?

This pasta pairs beautifully with a simple green salad, roasted vegetables, or crusty bread. If you want something more substantial, you could also serve it with a protein like grilled chicken or a veggie burger.

Conclusion

This Baked Feta and Butternut Squash Pasta is a comforting, creamy dish that’s perfect for any season, but especially ideal for fall. The combination of roasted butternut squash, baked feta, garlic, and sage creates a delightful flavor profile that will quickly become a favorite in your recipe rotation. Whether you’re looking for a quick weeknight dinner or something special to impress your guests, this dish is sure to satisfy.

Recipe:

Baked Feta and Butternut Squash Pasta with Sage and Garlic

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 50 minutes
Yield: 4 servings
Diet: Vegetarian

Print Recipe

Description

A comforting and creamy pasta dish featuring roasted butternut squash, baked feta, garlic, and sage. It's the perfect cozy meal for fall or any time of the year.

Instructions

Preheat the oven to 400°F (200°C).
Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it out evenly on a baking sheet.
Place the block of feta cheese in the center of the baking sheet with the squash. Bake for 25-30 minutes, or until the squash is tender and the feta is golden and slightly crispy.
While the squash and feta bake, cook the pasta according to package instructions. Once done, drain and set aside.
In a small skillet, heat the remaining tablespoon of olive oil over medium heat. Add the garlic and sage, cooking for 2-3 minutes until fragrant.
Once the squash and feta are done baking, remove them from the oven. Mash the feta and squash together on the baking sheet, then add the cooked pasta to the mixture.
Pour in the heavy cream and stir everything together, adding the garlic and sage mixture, and Parmesan cheese if using.
Toss to combine, adjust seasoning with salt and pepper, and serve warm.