Baked Feta and Butternut Squash Pasta with Sage and Garlic
If you’re in search of a cozy, heartwarming meal, look no further than Baked Feta and Butternut Squash Pasta with Sage and Garlic. This delightful dish combines the sweetness of roasted butternut squash with the creamy richness of baked feta cheese, all tossed together with your favorite pasta and aromatic herbs. Perfect for busy weeknights or family gatherings, this recipe will quickly become a seasonal staple. With its simple preparation and stunning presentation, it’s a comforting hug in a bowl that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves about 6 people 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 5 cups butternut squash (about 1 large squash)
- 1/2 cup olive oil
- 1 block (8 oz) feta cheese
- 1 lb pasta (such as rotini, orzo, or ditalini)
- 10 leaves fresh sage (minced)
- 3 cloves garlic (finely minced)
- Hot honey (or regular honey)
Instructions
- Preheat oven to 400°F (200°C).
- In a baking dish, toss cubed butternut squash with olive oil, salt, and pepper. Place the feta in the center and drizzle with more olive oil.
- Roast for 30 minutes, then increase the temperature to 450°F (232°C) and bake for an additional 5-10 minutes until feta is golden.
- While roasting, cook pasta in salted water until al dente; reserve 2 cups of pasta water before draining.
- Remove the baking dish from the oven and stir in garlic, sage, and honey into the roasted mixture. Add cooked pasta and one cup of reserved pasta water; mix well.
- Adjust consistency with additional pasta water if needed; season to taste.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 430
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 25mg