This Baked Feta and Butternut Squash Pasta with Sage and Garlic is one of those quick and easy Fall dinners that you'll want to make on repeat. It's almost like a healty-ish mac and cheese that's beyond easy to make!
This recipe is a play off the viral tiktok recipe baked feta pasta with tomatoes!
Baked Feta and Butternut Squash Pasta with Sage and Garlic
If you're familiar with my baked feta and cherry tomato pasta, then get excited because you will LOVE this similar recipe! The method is pretty much the same as the baked feta pasta on tiktok, except this one is perfect for Fall!
Unlike the original recipe, the butternut squash cubes are essentially confit'd in olive oil since they're not as juicy as tomatoes.
Want to make the baked feta pasta with no tomato?! Sweet and tender chunks of butternut squash are tossed in olive oil and baked alongside one large chunk of feta. Once the butternut squash is caramelized, simply toss with fresh minced garlic, sage leaves, honey, and cooked pasta.
You'll also want to reserve a little bit of the pasta water to help thin out the sauce!
Once baked, the feta breaks down into a rich, creamy, and tangy sauce that's comparable to mac and cheese!
Trust me on this one, it's super addicting and you'll be inspired to try it with all sorts of veggie variations!
If you'd like to serve it with something, why not try these tasty English Sausage Rolls or some bacon wrapped dates with gorgonzola cheese - my fav!
Ingredients & Substitutions
(scroll all the way to the bottom for exact measurements & printable recipe card!)
- butternut squash - fresh is best but you could also use frozen!
- olive oil - you want everything swimming in olive oil!
- feta cheese - the block works best but you could use crumbled in a pinch!
- red pepper flakes - optional but they add depth and just the tiniest bit of spice.
- pasta - doesn't matter which kind -- use whatever your heart desires!
- sage leaves - fresh is best but if you're using dried leaves, add them at the beginning and bake the squash with them
- garlic cloves - fresh is best once again!
- honey - or hot honey! I like switching it up!
How to make Baked Feta and Butternut Squash Pasta with Sage and Garlic
To begin, Preheat your oven to 400 degrees. Then toss butternut squash cubes with olive oil, salt and pepper and place in a baking dish.
Place the feta in the middle and add another drizzle of olive oil with a fresh cracks of fresh pepper.
Bake for 30 minutes and move the squash cubes around just slightly - do not disturb the feta.
Turn the heat to 450 and bake for another 5-10 minutes or until the feta begins to brown like in the picture.
While the feta squash mixture is baking, boil a box of pasta. Be sure to save 2 cups of starchy pasta water as this will help loosen the sauce.
When the pasta is al dente, strain it and place the 2 cups of pasta water aside.
Now that the feta butternut squash mixture is ready, remove from heat and add minced garlic, minced sage, and honey. The residual heat will cook those ingredients so you don't even have to worry about it!
Then use a fork to mix everything together while breaking up the feta.
Add the pasta followed by one cup of pasta water and mix everything together. If you notice that the pasta looks a little dry, add more pasta water. Do so little by little until the sauce is luscious and creamy!
Season with salt and pepper to taste and serve immediately!
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More baked feta pasta inspired recipes!
All of these recipes use the baked feta pasta method which is quick, easy, and delicious!
- Original Baked Feta Pasta
- Springtime Baked Goat Cheese Pasta with Asparagus, Peas & Herbs
- Baked Queso Mac and Cheese
- Baked Blue Cheese Pasta with Bacon, Spinach & Tomatoes
- Boursin Baked Pasta
- Baked Feta Hummus Pasta
- Garlic Confit Baked Feta Pasta
Recipe
Baked Feta and Butternut Squash Pasta with Sage and Garlic
Equipment
Ingredients
- 5 cups Butternut Squash about 1 large butternut squash
- ½ cup Olive Oil plus more for drizzling
- 2 hefty pinches Kosher Salt (just shy of ½ tsp)
- 1 hefty pinch Red pepper Flakes *optional*
- 1 8 oz block Feta Cheese
- 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 is fine too)
- Fresh Cracked Black Pepper
Instructions
- Preheat oven to 400F degrees.
- Toss butternut squash with olive oil, 2 hefty pinches of salt , and a few cranks of fresh pepper. Place the squash in a baking dish and put the block of feta in the middle. Drizzle the feta with a little bit of olive oil, red pepper flakes and add a fresh cracks of fresh pepper. Bake for 30 minutes.
- Once 30 minutes has passed, take the butternut squash feta mixture out of the oven and slightly move the butternut squash - be sure not to touch the feta. You just want to make sure the squash isn’t burnt on the bottom. Then, crank the heat up to 450 and bake for another 5-10 minutes or until the feta is slightly browned.
- Meanwhile, boil 1 lb of pasta in salty water. Once it’s al dente, strain and save 2 cups of the pasta water.
- Once the feta is browned, remove the baking dish from the oven and immediately stir in minced garlic, minced sage leaves, and honey. Now add the pasta and 1 cup of pasta water and stir everything together.
- If the pasta seems dry, add more of the reserved pasta water, little by little, until the sauce is creamy and smooth. Season the whole thing with more salt and pepper. You can also add more hot honey if needed!
Amy
Just wondering what else you could use instead of squash or tomatoes? My husband isn't a fan of either.
Could you use maple syrup instead of honey with with squash or would it be odd?
grilledcheesesocial
You can use whatever vegetables he'd like I suppose! And not weird at all - def try the syrup if tha't what you like!
Carrie Taylor
This is f*ing delicious.
Jess
Do you recommend peeling the squash or skin on?
grilledcheesesocial
I peel!
LAM
I have a husband who hates feta (What? I know, right?) so is there a decent sub? I was thinking Ricotta would have a similar feel, and is always good with pasta, but it doesn't have the tang or umami of Feta Cheese.
grilledcheesesocial
hi there! you could def use ricotta but i recommend goat cheese if that's an option!
Olivia
Could I combine the tomato & butternut squash for this pasta or will that be weird?
grilledcheesesocial
Hmm might be a little weird?! But i'm always down to try anything once!
Helen-Rose Yeoman
Did you try this ? I think it could go?
Abbie
If out of sage is there another herb that would be a good substitute?
grilledcheesesocial
basil, rosemary or thyme could work, too!
Kathleen
This looks so good and I am making it tonight! How many servings would you say this recipe makes?
grilledcheesesocial
3-4 people!
Mary
Tried this and loved it! Love butternut squash pasta in general but this was amazing!
Joy
Best recipe ever for feta and pasta. I love it so much with grilled chicken or sautéed shrimp ????
Julie
I have made this several times and it is definitely a fall favorite. I was worried when I chopped up the sage that it would be too much for the dish but it was the perfect amount. The only things that I changed in my repeat of the recipe was using hot honey for some heat and mashing the butternut squash more so it mixed together better, I wasn't a fan of the chunks but that is just a personal preference.
grilledcheesesocial
Ahh yes! I actually prefer it when it's more mashed too! And hot honey is always a winner in my book!