Baked Feta Butternut Squash Pasta (Print-Friendly Version)
Creamy feta, roasted butternut squash, and sage create a comforting pasta dish with sweet and savory notes.
# Ingredients List:
→ Main Components
01 -
5 cups butternut squash, peeled and cubed (approximately 1 large squash)
02 -
1/2 cup olive oil, plus extra for drizzling
03 -
2 hefty pinches kosher salt (just under 1/2 teaspoon)
04 -
Freshly cracked black pepper, to taste
05 -
1 block feta cheese (225 grams)
06 -
1 pound short pasta (rotini, orzo, or ditalini)
→ Aromatics & Flavor
07 -
10 leaves fresh sage, finely minced
08 -
3 cloves garlic, finely minced
09 -
1 tablespoon hot honey or standard honey
→ Optional Additions
10 -
1 hefty pinch red pepper flakes
# How to Make It:
01 -
Set oven temperature to 200°C (400°F).
02 -
Combine butternut squash with olive oil, kosher salt, and several grinds of black pepper. Arrange in a baking dish, nestling the feta cheese block in the center. Drizzle feta with a little olive oil, sprinkle with red pepper flakes as desired, and add extra black pepper.
03 -
Bake for 30 minutes, allowing the squash to soften and the feta to begin caramelizing.
04 -
Carefully slide a spatula under the squash to prevent sticking, leaving the feta undisturbed. Increase oven to 230°C (450°F). Return dish to oven for 5–10 minutes, until feta is golden brown at the edges.
05 -
Meanwhile, cook pasta in well-salted boiling water until al dente. Reserve 500 ml (2 cups) of pasta water and drain.
06 -
Remove baking dish from oven. Immediately add minced garlic, sage, and honey, stirring into the hot squash and feta.
07 -
Add drained pasta and 250 ml (1 cup) reserved pasta water. Mix thoroughly until a creamy, cohesive sauce forms. Gradually add more pasta water, as needed, to achieve desired consistency. Adjust salt, pepper, and hot honey to taste.
# Extra Tips:
01 -
For a silkier sauce, toss pasta with squash and feta mixture while both are still hot. The reserved pasta water emulsifies the sauce.