This delicious pasta dish combines creamy baked feta and sweet butternut squash, all flavored with fragrant sage. It’s a cozy meal perfect for any day of the week!
Whenever I make this, the whole house smells amazing. Plus, it’s so simple—just bake, mix, and enjoy! I could eat this every night and never get bored! 😄
Key Ingredients & Substitutions
Pasta: I recommend using shapes like mafaldine or fusilli, but you can easily swap for penne or any pasta you have on hand. If you’re gluten-free, gluten-free pasta works wonderfully here too!
Butternut Squash: This vegetable brings sweetness to the dish. If you can’t find it, sweet potatoes are a great alternative. Just make sure to cut them into similar-sized cubes to cook evenly.
Feta Cheese: The creamy feta adds a unique flavor. You can use goat cheese instead for a tangy twist or substitute with ricotta if you prefer something milder.
Fresh Sage: Sage really brightens up the dish. If fresh isn’t available, dried sage can work, but use about a third of the amount as dried herbs are stronger. Thyme or rosemary are also delightful substitutes.
How Do You Get the Perfect Creamy Sauce from Baked Feta and Squash?
Creating a creamy sauce from baked feta and butternut squash is simple but requires a few steps. After baking, the feta becomes soft, making it easy to mash.
- Use a fork to break the feta apart and mash it into the cooked squash. Mix until everything is well combined.
- If the mixture is too thick, add reserved pasta water a bit at a time. This will help achieve a smooth and creamy consistency without overwhelming the flavors.
Don’t rush this step! The creaminess is key to tying all the ingredients together beautifully.
Baked Feta and Butternut Squash Pasta with Sage
Ingredients You’ll Need:
For the Pasta Dish:
- 12 oz (340 g) pasta (such as mafaldine, fusilli, or penne)
- 1 small butternut squash (about 1 to 1.5 lbs), peeled and cut into 1-inch cubes
- 7 oz (200 g) block of feta cheese
- 3 tbsp olive oil, divided
- 2 tbsp fresh sage leaves
- 3 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese (optional, for serving)
- Red pepper flakes (optional, for some heat)
How Much Time Will You Need?
This delicious pasta dish requires about 15-20 minutes for prep and around 30-35 minutes for baking, totaling about 1 hour to enjoy a comforting meal! You’ll spend a bit of time mixing and preparing, but the delightful aromas from the oven will make it all worthwhile!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by heating your oven to 400°F (200°C). This is important because we want to roast the squash and bake the feta perfectly.
2. Prepare the Butternut Squash and Feta:
In a baking dish, arrange the cubed butternut squash around the center and place the block of feta cheese right in the middle. Drizzle 2 tablespoons of olive oil over everything. Sprinkle minced garlic, then season with salt and pepper. Give the squash a gentle toss while keeping the feta block intact.
3. Bake It Up:
Pop the dish in the oven and let it bake for about 30-35 minutes. You want the squash to be tender and slightly caramelized and the feta to be soft and golden on top for that perfect creaminess.
4. Cook the Pasta:
While your squash and feta are baking, cook the pasta according to the package instructions until al dente. Don’t forget to save about 1 cup of the pasta cooking water before you drain it!
5. Frying the Sage:
In a small skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the fresh sage leaves and fry them until crispy and fragrant, about 2-3 minutes. When done, place them on paper towels to drain excess oil.
6. Mix It All Together:
When the baking is complete, carefully remove the dish from the oven. Use a fork or spoon to mash the feta and squash together until creamy. Don’t be shy—get that sauce nice and combined!
7. Combine with Pasta:
Toss the drained pasta into the baking dish with the feta and squash mixture. Gradually add the reserved pasta water until you achieve your desired creamy consistency. The heat from the pasta will help melt everything together beautifully!
8. Final Touches:
Give the pasta a gentle stir to combine everything perfectly. Taste the mixture to see if it needs any more salt or pepper—season to your liking!
9. Serve and Enjoy:
Plate your delicious baked feta and butternut squash pasta, garnished with crispy sage leaves and a sprinkle of grated Parmesan cheese. If you like a little kick, top it with red pepper flakes too!
Enjoy this comforting and flavorful dish that fills your home with the warm aroma of sage!
Can I Use Different Types of Pasta?
Absolutely! While mafaldine, fusilli, or penne work great, feel free to use your favorite pasta shape or whatever you have on hand. Just remember to adjust the cooking time according to the package instructions!
How Do I Adjust the Creaminess of the Sauce?
If you find the sauce too thick after mixing the baked feta and squash, simply add reserved pasta water a little at a time until you reach your desired creamy consistency. It’s all about finding that perfect texture!
Can I Make This Dish Vegetarian or Vegan?
Yes! To make it vegetarian, simply skip the Parmesan cheese or use a plant-based alternative. For a vegan version, replace the feta with a vegan feta or a creamy cashew cheese and omit the Parmesan.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of water if needed to keep it creamy.