This baked feta and butternut squash pasta is a cozy dish that brings warmth to any dinner table. Creamy feta melts into a rich sauce, while the sweet squash adds lovely flavor!
Sage leaves sprinkle a tasty twist on this pasta. Honestly, who knew combining cheese and veggies could be such a hit? I love topping it off with a dash of pepper for fun!
Key Ingredients & Substitutions
Pasta: I recommend using rigatoni or penne, as their shapes hold onto the sauce really well. If you have gluten-free needs, any gluten-free pasta works fine. Just be sure to adjust the cooking times!
Butternut Squash: It adds sweetness and creaminess when roasted. If you can’t find it, you can substitute with acorn squash or even sweet potatoes. Just remember to adjust the cooking time if using a different vegetable.
Feta Cheese: This cheese adds a delicious tang. If you want a creamier alternative, try goat cheese. For a dairy-free option, look for vegan feta made from nuts or soy.
Fresh Sage: Sage has a lovely flavor that pairs perfectly with the squash. If you’re out, you can use dried sage (about 1 tsp) or try thyme for a different but tasty herbal twist!
How Do You Get the Perfect Creamy Sauce?
The key to achieving a creamy sauce lies in baking the feta and butternut squash together until they’re perfectly soft. Here’s how:
- First, roast at a solid 400°F (200°C) for 25-30 minutes. This allows the flavors to meld beautifully.
- Once done, use a fork to mash the feta and squash together in the baking dish. This creates that creamy sauce you’re after.
- Don’t forget the reserved pasta water! Adding it as needed helps achieve the perfect consistency. Start with a little and add more if it’s still thick.
Mix everything well until the pasta is coated! With these tips, you’ll have a deliciously creamy pasta dish every time!
Baked Feta and Butternut Squash Pasta with Sage
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340 g) pasta (such as rigatoni or penne)
For the Sauce:
- 1 medium butternut squash, peeled and diced (about 3 cups)
- 6 oz (170 g) block of feta cheese
- 3 tbsp olive oil, divided
- 3–4 fresh sage leaves, plus extra for garnish
- 3 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Optional: Pinch of red pepper flakes for heat
How Much Time Will You Need?
This delicious dish takes about 10 minutes of prep time and 30 minutes of cooking time, totaling about 40 minutes from start to finish. It’s a quick and easy meal that’s perfect for a cozy evening in!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). We want it nice and hot to get everything beautifully roasted!
2. Prepare the Butternut Squash:
In a baking dish, toss the diced butternut squash with 2 tablespoons of olive oil. Season with salt and pepper, then add the minced garlic and chopped sage leaves. Give it a good mix! Now, place the block of feta cheese right in the center of the dish.
3. Drizzle and Toss:
Drizzle the remaining 1 tablespoon of olive oil over the feta and squash. Gently toss the squash around the cheese to help the flavors blend. Yum!
4. Bake Everything Together:
Pop the baking dish into the oven and bake for 25-30 minutes. You know it’s done when the squash is tender and caramelized, and the feta looks soft and slightly golden.
5. Cook the Pasta:
While everything bakes, cook the pasta according to package instructions until al dente. Remember to reserve ½ cup of pasta water for later, then drain the rest. We want that water to help create a creamy sauce!
6. Create the Sauce:
Once the baking dish is out of the oven, use a fork to mash the baked feta and squash together lightly. This creates a creamy sauce. If it seems too thick, add some of that reserved pasta water to loosen it!
7. Combine Pasta and Sauce:
Now, toss the cooked pasta into the creamy sauce until it’s well coated. Taste and adjust with more salt and pepper if needed. It should be delicious!
8. Garnish and Serve:
To finish, garnish with fresh sage leaves and a nice crack of black pepper. If you want a little kick, this is where you can sprinkle in some red pepper flakes for a touch of heat!
Enjoy your hearty and flavorful Baked Feta and Butternut Squash Pasta with Sage! It’s the perfect dish for those chilly nights when you want something warm and comforting.
Can I Use a Different Type of Cheese?
Absolutely! If you don’t have feta on hand, goat cheese makes a great substitute for a creamy texture. For a vegan option, try using a nut-based or tofu feta that will melt nicely.
Can I Make This Recipe Gluten-Free?
Yes, simply swap out conventional pasta for gluten-free pasta. Just be sure to check the cooking times as they can vary from traditional pasta.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or extra olive oil to help moisten the pasta as it heats.
Can I Add More Veggies?
Definitely! Feel free to add vegetables like spinach, kale, or bell peppers. Just toss them in during the last 10 minutes of baking, so they don’t overcook!
