Description
A cozy and creamy autumn-inspired pasta featuring roasted butternut squash and tangy baked feta, enhanced with fresh sage. This simple, hearty vegetarian dish blends sweet, savory, and aromatic flavors in a one-pan bake, perfect for weeknights or entertaining guests.
Ingredients
Scale
Main Ingredients
- 1 medium butternut squash, peeled and cubed (about 3 cups)
- 1 block feta cheese (around 8 ounces)
- 2–3 tablespoons fresh sage leaves
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 12 ounces penne pasta (or preferred pasta)
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes (optional, to taste)
Instructions
- Prepare the Butternut Squash: Peel and cube the butternut squash into bite-sized pieces. Toss with 2 tablespoons olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in a preheated oven at 400°F (200°C) for 25-30 minutes, until tender and lightly caramelized.
- Bake the Feta with Garlic and Sage: Place a block of feta in a small baking dish. Drizzle with remaining olive oil, scatter minced garlic, and tuck fresh sage leaves around it. Bake alongside the squash for 20-25 minutes until the cheese is soft and slightly golden at the edges.
- Cook the Pasta: While the squash and feta bake, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve one cup of pasta water, then drain the pasta.
- Combine Everything: Remove the squash and feta from the oven. Mash them together with a fork or spoon to form a creamy sauce. Add the cooked pasta and toss thoroughly, adding reserved pasta water as needed to reach desired sauce consistency. Finish with extra sage leaves and a pinch of red pepper flakes if desired.
Notes
- Use ripe butternut squash for sweeter and richer flavor.
- Do not overbake feta; aim for soft and creamy texture without excessive browning.
- Reserve pasta water to help bind the sauce and pasta for a silky finish.
- Prefer fresh sage over dried for better aroma and texture.
- Serve immediately for the creamiest and most flavorful experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American, Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 25 mg
Keywords: baked feta pasta, butternut squash pasta, fall pasta recipe, vegetarian pasta, creamy pasta with sage