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Baked Feta and Butternut Squash Pasta with Sage and Garlic

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This Baked Feta and Butternut Squash Pasta is a comforting, savory dish featuring roasted butternut squash, creamy feta, aromatic garlic, and fresh sage. Perfectly baked together to create a rich, flavorful sauce that envelops your favorite pasta. Ideal for fall meals, cozy dinners, or anytime you crave a hearty yet healthy dish.

Ingredients

  • For the Pasta:
  • 12 oz pasta (penne, rigatoni, or spaghetti)
  • Salt (for pasta water)
  • For the Baked Feta and Butternut Squash Sauce:
  • 2 cups cubed butternut squash
  • 1 block (8 oz) feta cheese
  • 1 Tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp fresh thyme or ½ tsp dried thyme
  • 1 Tbsp fresh sage leaves, chopped (plus extra for garnish)
  • ¼ tsp red pepper flakes (optional for heat)
  • Salt and pepper to taste
  • For Finishing:
  • Freshly grated Parmesan cheese (optional)
  • Crushed walnuts or pine nuts (optional)

Instructions

  • Preheat Oven & Prepare Baking Dish: Preheat oven to 400°F (200°C). In a large baking dish, place cubed butternut squash, block of feta, minced garlic, thyme, sage, red pepper flakes (if using), and olive oil. Season with salt and pepper. Toss everything together to coat.
  • Roast the Feta and Squash: Roast in the oven for 25-30 minutes, or until the butternut squash is tender and the feta is golden on top.
  • Cook Pasta: Meanwhile, cook the pasta in salted water according to package instructions. Drain, reserving 1 cup of pasta cooking water.
  • Make the Sauce: Once the feta and squash are roasted, remove from the oven. Mash the feta and squash together with a fork or potato masher until smooth, adding some pasta cooking water a little at a time until you reach your desired sauce consistency.
  • Combine: Toss the cooked pasta into the sauce, mixing well to coat. Add additional pasta water if needed for a creamier texture.
  • Serve: Serve hot with freshly grated Parmesan cheese, crushed nuts, and a sprinkle of fresh sage.

Notes

  • Vegan Option: Use plant-based feta or omit the feta for a lighter version.
  • Texture Tip: For a smoother sauce, blend the roasted squash and feta in a food processor before mixing with pasta.
  • Extra Flavor: Add a drizzle of balsamic glaze or a squeeze of lemon juice for extra depth of flavor.
  • Add-Ins: Roasted mushrooms or spinach can be added for more vegetables.

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