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Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe

Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe
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★★★★★

4.9 from 29 reviews

A comforting and flavorful baked feta and butternut squash pasta dish infused with fresh sage, garlic, and a touch of hot honey. This recipe combines roasted butternut squash and creamy feta baked to golden perfection, tossed with al dente pasta and fresh herbs for a delightful fall-inspired meal.

Ingredients

Scale

Roasted Butternut Squash and Feta

  • 5 cups Butternut Squash (about 1 large butternut squash)
  • 1/2 cup Olive Oil (plus more for drizzling)
  • 2 hefty pinches Kosher Salt (just shy of 1/2 tsp)
  • 1 hefty pinch Red Pepper Flakes (optional)
  • 1 8 oz block Feta Cheese
  • Fresh Cracked Black Pepper (to taste)

Pasta and Seasonings

  • 1 lb Pasta (such as rotini, orzo, or ditalini)
  • 10 leaves Fresh Sage (minced)
  • 3 cloves Garlic (finely minced)
  • 1 tbsp Hot Honey (regular honey can be used too)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the squash and baking the feta.
  2. Prepare Squash and Feta: Toss the butternut squash with olive oil, 2 hefty pinches of kosher salt, and fresh cracked black pepper. Place the squash in a baking dish and nestle the block of feta cheese in the center. Drizzle the feta with a little olive oil, sprinkle red pepper flakes if using, and add additional cracked black pepper.
  3. First Bake: Bake the squash and feta dish at 400°F for 30 minutes to roast the squash and soften the feta.
  4. Increase Heat and Continue Baking: Remove the dish from the oven, gently stir the squash to prevent burning on the bottom but avoid moving the feta block. Increase oven temperature to 450°F (232°C) and bake another 5-10 minutes until the feta is slightly browned on top.
  5. Cook Pasta: While the feta and squash finish baking, boil 1 lb of your chosen pasta in salted water until al dente. Drain the pasta, reserving 2 cups of the pasta cooking water for the sauce.
  6. Combine Ingredients: Remove the baking dish from the oven and immediately stir in the minced garlic, minced fresh sage leaves, and hot honey. Add the cooked pasta and 1 cup of reserved pasta water, stirring to combine into a creamy sauce.
  7. Adjust Consistency and Season: If the pasta looks dry, gradually add more reserved pasta water to achieve a creamy and smooth sauce. Season the dish with additional salt, black pepper, and hot honey to taste. Serve warm.

Notes

  • You can substitute regular honey if you don’t have hot honey, though it will reduce the spicy kick.
  • Select pasta shapes like rotini, orzo, or ditalini to best capture the sauce and chunks of squash.
  • Fresh sage adds a beautiful herbaceous note, but dried sage can be used in a pinch (reduce the quantity).
  • Reserved pasta water is key for creating a creamy sauce without adding cream.
  • Adjust red pepper flakes and hot honey according to your preferred spice level.

Nutrition

Keywords: baked feta pasta, butternut squash pasta, sage pasta recipe, garlic pasta, roasted squash pasta, Mediterranean vegetarian pasta

Find it online: https://platedbyemma.com/baked-feta-and-butternut-squash-pasta-with-sage-and-garlic-recipe/