This tasty dish combines creamy baked feta with sweet butternut squash and pasta, all flavored with fragrant sage. It’s a cozy meal that warms both the belly and the heart!
Whenever I make this, my kitchen smells amazing, like fall has arrived early. I love how simple it is—just mix, bake, and toss! Perfect for a satisfying weeknight dinner!
Key Ingredients & Substitutions
Pasta: I like using fusilli for its ability to hold the sauce well, but penne works too! If you’re gluten-free, try chickpea or lentil pasta for a nice twist.
Feta Cheese: Traditional feta gives a nice tangy flavor. If you want a creamier texture, goat cheese is a great alternative. Just note that goat cheese is milder in flavor.
Butternut Squash: This is the star of the show! If you can’t find butternut squash, you can use sweet potatoes or acorn squash. Both will add a lovely sweetness to the dish!
Sage: Fresh sage offers a distinctive taste here. If fresh isn’t available, dried sage can work in a pinch, but use less since it’s more concentrated.
How Do I Ensure My Butternut Squash Is Perfectly Roasted?
Roasting butternut squash right is key to this dish. Aim for soft, slightly caramelized cubes for the best flavor. Here’s how:
- Peel and dice your squash into even 1/2-inch cubes for uniform cooking.
- Toss with olive oil, salt, and pepper; this helps it roast nicely.
- Spread them out on the baking dish without overcrowding so they roast instead of steam.
- Bake at 400°F (200°C) for 30-35 minutes until tender and slightly browned.
Taking the time to prep your squash properly will really elevate the dish—trust me, it’s worth it! Enjoy your cooking!
Baked Feta and Butternut Squash Pasta with Sage
Ingredients You’ll Need:
Pasta and Cheese:
- 12 oz pasta (such as fusilli or penne)
- 8 oz block of feta cheese
Vegetables:
- 3 cups butternut squash, peeled and diced into 1/2-inch cubes
Seasonings and Oils:
- 3 tbsp olive oil, divided
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
Herbs:
- 1/4 cup fresh sage leaves, plus extra for garnish
- 1-2 sprigs fresh thyme (optional)
Finishing Touches:
- 1/4 cup grated Parmesan cheese
- 1/4 cup pasta cooking water (reserved)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and around 40 minutes to cook, giving you a total of about 55 minutes. You’ll spend time roasting the squash, baking the feta, and cooking the pasta—all leading to a delicious, comforting meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C) to get it nice and hot for roasting your squash and baking the feta.
2. Prepare the Butternut Squash:
In a baking dish, toss the diced butternut squash with 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and garlic powder if you’re using it. Make sure every piece is coated well.
3. Add the Feta:
Press the block of feta cheese right in the center of your baking dish, and drizzle it with the remaining tablespoon of olive oil. This will keep it nice and creamy while it bakes!
4. Add Herbs:
Sprinkle the fresh sage leaves and any thyme sprigs you have around the squash and feta for extra aromatic flavor.
5. Bake:
Slide your baking dish into the oven and let it bake for about 30-35 minutes. You want the squash to be tender and the feta to soften and get a bit golden on top.
6. Cook the Pasta:
While the squash and feta are baking, fill a large pot with salted water and bring it to a boil. Cook your pasta according to the package instructions until it’s al dente. Be sure to save 1/4 cup of the pasta cooking water before draining!
7. Mash and Mix:
Once your baking dish comes out of the oven, grab a fork and mash the baked feta and squash together. Stir until you have a creamy sauce.
8. Combine with Pasta:
Add the drained pasta into the baking dish and mix everything together. Use the reserved pasta cooking water to loosen the sauce to your desired consistency.
9. Season to Taste:
Give your pasta a taste and add more salt and pepper if needed. Adjust to your liking!
10. Garnish and Serve:
Sprinkle the grated Parmesan cheese on top and garnish with extra fresh sage leaves. Serve it warm, and enjoy this comforting, flavorful pasta!
This dish perfectly blends creamy, tangy feta with sweet roasted butternut squash and fragrant sage. It’s a warm, hearty meal that’s sure to be a hit at your dinner table!
Can I Use a Different Type of Cheese?
Absolutely! If you’re not a fan of feta, you can substitute it with goat cheese for a milder flavor, or cream cheese for a creamier texture. Just keep in mind that the taste will change slightly.
What Can I Use Instead of Butternut Squash?
If butternut squash isn’t available, sweet potatoes or acorn squash make excellent substitutes. Both will provide a similar sweetness to the dish! Just be sure to cut them into similar-sized cubes for even cooking.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or olive oil to keep it from drying out.
Can I Make This Dish Vegan?
Yes! To make it vegan, swap the feta cheese for a plant-based feta alternative and omit the Parmesan. You can also add nutritional yeast for a cheesy flavor boost!