Baked Feta and Butternut Squash Pasta with Sage and Garlic
Indulge in the warmth of Baked Feta and Butternut Squash Pasta with Sage and Garlic, a delightful dish that captures the essence of autumn. This recipe features creamy feta cheese melding beautifully with sweet roasted butternut squash, all enhanced by the aromatic notes of sage and garlic. Perfect for a cozy evening, this pasta dish not only nourishes the body but also warms the heart with each comforting bite. Quick to prepare yet sophisticated enough for gatherings, it’s sure to become a favorite in your household.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Baking
- Cuisine: Autumn
Ingredients
Scale
- 5 cups cubed butternut squash
- 1/2 cup olive oil
- 2 pinches kosher salt
- 1 pinch red pepper flakes (optional)
- 8 oz block feta cheese
- 1 lb pasta (such as rotini or ditalini)
- 10 leaves fresh sage (minced)
- 3 cloves garlic (minced)
- Freshly cracked black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, kosher salt, and red pepper flakes. Spread evenly in a baking dish and place an unwrapped block of feta in the center.
- Roast for 30 minutes until the squash is tender and the feta is golden.
- Remove from the oven and stir in minced garlic and sage.
- Cook pasta according to package instructions until al dente; reserve 1 cup of pasta water before draining.
- Combine drained pasta with roasted mixture, adding reserved pasta water as needed for creaminess.
- Season with freshly cracked black pepper and adjust salt if necessary before serving.
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 420
- Sugar: 6g
- Sodium: 550mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 20mg