Baked Feta and Butternut Squash Pasta with Sage and Garlic

Why You’ll Love Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe

• Flavor-packed: The roasted butternut squash adds a natural sweetness that complements the savory, tangy feta and the earthy flavor of sage.

• Easy and comforting: Simple ingredients come together in one baking dish, making cleanup a breeze while offering maximum flavor.

• Vegetarian delight: This dish is a perfect option for meatless meals, yet still filling and hearty.

• Perfect for fall and winter: The warmth of roasted vegetables and cozy pasta makes it ideal for cooler months.

ingredients

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

• 1 small butternut squash, peeled and cubed

• 200g (7oz) pasta of your choice (penne, rigatoni, or farfalle work well)

• 200g (7oz) block of feta cheese

• 2 tablespoons olive oil

• 4 cloves garlic, minced

• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)

• Salt and pepper to taste

• 1/2 cup heavy cream or plant-based cream

• 1/4 cup grated Parmesan (optional for extra richness)

directions

1. Preheat the oven to 200°C (400°F).

2. On a baking sheet, toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread it out in an even layer.

3. Place the block of feta cheese in the center of the baking sheet. Drizzle the feta with the remaining tablespoon of olive oil.

4. Roast in the oven for about 25-30 minutes, or until the squash is tender and caramelized, and the feta is soft and golden.

5. While the squash and feta are roasting, cook the pasta according to package directions, reserving about 1/2 cup of pasta water. Drain and set aside.

6. In a large skillet, heat the minced garlic and chopped sage over medium heat in a little olive oil (about 1 tablespoon). Sauté until fragrant, about 1-2 minutes.

7. Once the squash and feta are done roasting, remove them from the oven. In a large mixing bowl, combine the roasted squash, feta (break it up with a fork), garlic-sage mixture, and cream. Stir to combine, adding a bit of the reserved pasta water to help bring everything together if needed.

8. Add the cooked pasta to the bowl and toss everything together until the pasta is well coated.

9. Transfer the pasta mixture to a baking dish, sprinkle with Parmesan if using, and bake for an additional 10 minutes, until the top is slightly golden.

10. Serve hot, garnished with extra sage if desired.

Servings and timing

• Serves: 4

• Prep time: 15 minutes

• Cook time: 30–35 minutes (for roasting) + 10 minutes (for baking the pasta)

• Total time: Approximately 55 minutes

Variations

• Vegan version: Use a plant-based feta and dairy-free cream to make this dish vegan-friendly.

• Gluten-free: Use gluten-free pasta to accommodate dietary preferences.

• Extra veggies: Add roasted onions, bell peppers, or spinach to add more vegetables and color to the dish.

• Herb variations: Swap sage for thyme or rosemary for a different herbaceous flavor.

storage/reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezing: This dish freezes well. Allow it to cool completely before transferring it to an airtight container. Freeze for up to 1 month.

• Reheating: Reheat in the oven at 180°C (350°F) for about 10–15 minutes, or until heated through. You can also reheat individual servings in the microwave for 2–3 minutes.

FAQs

Can I use pre-cubed butternut squash?

Yes, pre-cubed butternut squash is a convenient option. Just ensure it’s evenly tossed with oil, salt, and pepper before roasting.

Can I use goat cheese instead of feta?

Yes, goat cheese can be used for a creamier texture and tangy flavor, though the taste will be slightly different from feta.

Can I make this dish ahead of time?

Yes, you can prepare the entire dish up to the point of the final bake. Store it in the fridge, and when you’re ready to serve, bake it for 10–15 minutes to reheat and get a golden top.

What pasta works best for this dish?

Short pasta shapes like penne, rigatoni, or farfalle work well because they hold the sauce better and add texture to the dish.

Is this recipe gluten-free?

To make it gluten-free, simply swap the regular pasta for gluten-free pasta.

Can I make this dish without the cream?

Yes, you can omit the cream if you want a lighter version. The feta and roasted squash will still give it a creamy texture, or you can use a plant-based cream if preferred.

What can I use instead of sage?

Rosemary, thyme, or even basil can be substituted if you don’t have sage. Each herb offers a unique flavor, so choose based on your preferences.

How can I add more protein to this dish?

To add protein, you can include roasted chicken, turkey, or even chickpeas for a vegetarian option.

Can I freeze this pasta dish?

Yes, this pasta dish freezes well. Just make sure it cools completely before freezing. It can be stored for up to 1 month.

What is the best way to reheat baked pasta?

Reheat the baked pasta in the oven at 180°C (350°F) for 10–15 minutes until it’s heated through. You can also microwave individual servings for 2–3 minutes.

Conclusion

Baked Feta and Butternut Squash Pasta with Sage and Garlic is the perfect fall and winter dish—creamy, comforting, and full of flavor. The combination of roasted butternut squash, tangy feta, and aromatic garlic and sage creates a hearty pasta that will become a favorite in your meal rotation. Whether it’s a weeknight dinner or a special occasion, this dish is sure to impress!