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Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 58 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

A delicious and comforting baked feta and butternut squash pasta dish featuring roasted butternut squash, creamy baked feta cheese, fragrant sage, garlic, and a touch of hot honey for a perfect balance of savory and sweet flavors.

Ingredients

Units Scale

Butternut Squash and Feta Mixture

  • 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 Flavorings

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

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the butternut squash and baking the feta cheese.
  2. Toss and Arrange Butternut Squash and Feta: In a bowl, toss the butternut squash cubes with ½ cup olive oil, 2 hefty pinches of kosher salt, and freshly cracked black pepper. Place the seasoned squash in a baking dish and set the 8 oz block of feta cheese in the center. Drizzle the feta with a little olive oil, sprinkle red pepper flakes if using, and add more cracked black pepper for seasoning.
  3. Bake at 400°F: Bake the dish in the preheated oven for 30 minutes to roast the squash and begin softening the feta.
  4. Adjust and Increase Temperature: After 30 minutes, remove the dish from the oven and gently move the butternut squash to prevent burning on the bottom—be careful not to touch the feta. Increase the oven temperature to 450°F (230°C) and bake for an additional 5 to 10 minutes, or until the feta starts to brown slightly.
  5. Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 2 cups of pasta water before draining the pasta.
  6. Add Flavorings and Combine: Once the feta and squash are baked and browned, remove the baking dish from the oven. Immediately add the minced garlic, minced fresh sage, and hot honey to the warm feta mixture. Then add the cooked pasta along with 1 cup of reserved pasta water. Stir to combine everything smoothly.
  7. Adjust Sauce Consistency and Season: If the pasta seems dry, gradually add the remaining reserved pasta water little by little until the sauce becomes creamy and smooth. Taste and season the dish further with more salt, cracked black pepper, or hot honey as desired.

Notes

  • Use red pepper flakes sparingly or omit if you prefer less heat.
  • Hot honey adds a lovely spicy-sweet contrast but regular honey works fine if preferred.
  • Be gentle when moving the squash after the initial bake to avoid breaking the block of feta.
  • Reserve pasta water as its starchiness helps create a creamy sauce consistency.
  • Any short pasta like rotini, orzo, or ditalini works well for this recipe.

Nutrition

  • Serving Size: 1 cup
  • Calories: 420
  • Sugar: 5g
  • Sodium: 670mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 5g
  • Protein: 14g
  • Cholesterol: 25mg

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