Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe

I absolutely love how cozy and comforting this Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe turns out. It’s one of those dishes that feels fancy but is surprisingly simple to pull together on a weeknight. The roasted butternut squash brings a natural sweetness that pairs beautifully with the tangy, creamy baked feta, while the aromatic sage and garlic add just the right depth of flavor.

When I first tried this combo, I was amazed at how the flavors all came together in such a harmonious way without needing tons of ingredients. You’ll find that this recipe works wonderfully for fall and winter dinners, or anytime you want something a little special but fuss-free. Plus, it’s perfect for dinner guests or a family meal since it’s hearty and has crowd-pleasing elements all in one bowl.

this …

Ingredients You’ll Need

These ingredients each play a special role in creating the magic of the Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe. I always look for fresh sage and good-quality feta to make sure the flavors really shine.

• Butternut Squash: Choose a firm and bright squash; fresh is best for natural sweetness and texture.
• Olive Oil: Extra virgin if possible, to get that rich fruity flavor that complements roasting.
• Kosher Salt: I like kosher salt because it dissolves evenly and seasons well without overpowering.
• Red Pepper Flakes: Optional but adds a nice gentle heat that cuts through the creaminess.
• Feta Cheese: A block of feta works best for baking and getting that soft, melty texture.
• Pasta: Rotini, orzo, or ditalini—choose small shapes that hold the sauce well.
• Fresh Sage: Minced finely; it’s aromatic and pairs so perfectly with roasted squash and feta.
• Garlic: Fresh and finely minced to release flavor without overpowering.
• Hot Honey: I love this for a sweet and spicy finish, but regular honey works great too.
• Fresh Cracked Black Pepper: For finishing and brightening the dish.

Variations

I like to switch things up sometimes with this recipe depending on what’s on hand or my mood. You’ll find a few simple tweaks can totally change the vibe while keeping the heart of the dish intact.

• Vegetarian and Vegan Friendly: Try swapping feta for a vegan cheese option and use maple syrup instead of honey for a fully plant-based dish that still packs flavor.
• Spicy Kick: Adding more red pepper flakes or a dash of cayenne can give it a punch if you’re in the mood for heat.
• Herb Swaps: Rosemary or thyme work well instead of sage if you want a different herbal aroma.
• Protein Boost: Toss in some toasted pine nuts or chickpeas for added texture and protein.

How to Make Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe

Step 1: Roast the Butternut Squash and Feta

Start by preheating your oven to 400°F. Toss the cubed butternut squash in olive oil, kosher salt, and fresh cracked pepper—I always add a bit more salt than I think because the squash soaks it up as it roasts. Place the squash in a baking dish, then nestle an 8-ounce block of feta right in the center. Drizzle a little olive oil on top of the feta, sprinkle red pepper flakes if you’re using them, and a few cracks of black pepper to finish. Pop that in the oven for 30 minutes, and you’ll start smelling those incredible roasted aromas soon.

Step 2: Brown the Feta for Extra Flavor

After the initial 30 minutes, carefully move the squash around gently to prevent burning on the bottom, being careful not to touch the feta block itself. This step is key to avoid bitter burnt bits. Then crank your oven up to 450°F and let the feta bake for another 5 to 10 minutes until it’s golden brown on top—this caramelization adds a depth of richness you just can’t skip.

Step 3: Cook the Pasta and Prepare the Sauce

While the feta and squash finish baking, boil your pasta in well-salted water until al dente. I use rotini or orzo because the shapes catch the sauce nicely, but any short pasta works. Before draining, save about two cups of the starchy pasta water—that’s going to be our secret weapon for a silky sauce. Once the feta is browned and the squash roasted to perfection, stir in minced garlic, fresh sage, and honey straight into the hot dish. Then add your pasta along with one cup of the reserved pasta water and stir to combine everything in one blissful bowl of flavor.

Step 4: Adjust and Season to Taste

If the sauce feels too thick or dry, add more of the pasta water little by little until it becomes creamy and coats every bite. Don’t be shy with fresh black pepper, and definitely taste for salt before serving. If you want a touch more sweetness or heat, drizzle on a bit more hot honey or red pepper flakes to make it your own.

How to Serve Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe

Garnishes

I love topping this pasta with a sprinkle of toasted pepitas or walnuts for a little crunch. A few fresh sage leaves lightly fried in olive oil till crisp add a beautiful texture and aroma that’s always a crowd-pleaser. If you want a fresh twist, a squeeze of lemon juice or a dusting of Parmesan also pairs nicely with the baked feta.

Side Dishes

This pasta holds its own, but I often serve it with a crisp green salad dressed with lemon vinaigrette to cut through the richness. Roasted garlic bread or a simple bruschetta makes a perfect carb companion. For a heartier meal, steamed green beans or sautéed kale with garlic round it out beautifully.

Creative Ways to Present

For a dinner party, I like to serve this pasta family-style in the baking dish itself right from the oven—there’s something so inviting about that rustic presentation. Garnishing with a drizzle of extra honey and a few sage leaves just before bringing it to the table always gets my guests intrigued. You can also plate it individually, swirling the pasta neatly and topping with a crisp sage leaf for a restaurant-style touch.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The pasta soaks up the sauce nicely overnight, which makes reheated portions even tastier. Just make sure to add a splash of water or olive oil when reheating to bring back that creamy texture.

Freezing

I have frozen this dish successfully by storing it in freezer-safe containers without the fresh herbs added at first. Freeze for up to 2 months, and thaw overnight in the fridge before reheating. Adding fresh sage and honey after reheating helps revive the flavors.

Reheating

Reheat gently on the stovetop over low heat or in the microwave with a splash of reserved pasta water or olive oil. Stir frequently to restore creaminess and avoid drying out. I find reheating slowly preserves the delicate textures much better than quick blasts of heat.

FAQs

Final Thoughts

This Baked Feta and Butternut Squash Pasta with Sage and Garlic Recipe holds a special place in my kitchen because it brings together the best parts of simple ingredients elevated with careful roasting and seasoning. It feels like a warm hug, especially on chilly evenings, and it’s one of those recipes I always recommend to friends wanting something quick, delicious, and a bit memorable. Give it a try—you’re going to love how easy it is to impress with such little effort!

Print