Description
Warm, gooey baked feta and butternut squash pasta with sage and garlic turns your weeknight dinner into a comforting Mediterranean-style feast. Roasted squash and creamy feta create a simple yet satisfying pasta that brings rustic flavors straight to your table.
Ingredients
Scale
Main Ingredients:
- 1 lb Pasta
- 5 cups Butternut Squash
- 1 8 oz block Feta Cheese
Flavor Enhancers:
- ½ cup Olive Oil
- 10 leaves Fresh Sage
- 3 cloves Garlic
Seasonings:
- 2 hefty pinches Kosher Salt
- 1 hefty pinch Red Pepper Flakes
- 1 tablespoon Hot Honey
- Fresh Cracked Black Pepper
Instructions
- Preheat your oven to 400°F, creating the perfect roasting environment for a delicious pasta adventure.
- Chop 5 cups of butternut squash into uniform cubes, ensuring even cooking and caramelization.
- Toss the cubed squash with ½ cup olive oil, ½ teaspoon kosher salt, and a pinch of red pepper flakes in a large mixing bowl.
- Spread the seasoned squash onto a baking sheet and roast at 400°F for 25-30 minutes until golden and tender.
- While squash roasts, boil 1 lb of pasta in salted water until al dente, then drain and set aside.
- Crumble the entire 8 oz block of feta cheese into a large baking dish, creating a creamy base for your pasta.
- Mince 10 sage leaves and 3 garlic cloves, releasing their aromatic oils and flavor potential.
- Layer the roasted squash, cooked pasta, minced sage, and garlic over the feta cheese.
- Drizzle 1 tablespoon hot honey and an extra splash of olive oil across the dish.
- Grind fresh black pepper generously over the top for a final flavor boost.
- Bake at 400°F for 15-20 minutes until the feta melts and becomes wonderfully bubbly.
- Remove from the oven and serve immediately, capturing the dish’s peak warmth and flavor.
Notes
- Roast the butternut squash until golden and caramelized for deeper flavor and sweetness.
- Fresh sage leaves add an aromatic touch, but dried sage works perfectly if fresh isn’t available.
- Swap feta with goat cheese for a creamier texture or use vegan cheese alternatives for a plant-based version.
- Let the dish rest for 5 minutes after baking to allow the flavors to meld and the sauce to slightly thicken.
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Category: Baked
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4 to 6
- Calories: 435 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 25 mg