Description
A cozy fall pasta featuring sweet roasted butternut squash, creamy feta, earthy sage, garlic, and a touch of honey. Everything bakes together in one dish before being tossed with tender pasta for a warm, creamy, and flavorful seasonal comfort meal.
Ingredients
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5 cups (about 750 g) butternut squash, peeled and cubed (about 1 large squash)
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120 ml (½ cup) olive oil, plus extra for drizzling
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5 g (just under ½ tsp) kosher salt
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1 pinch red pepper flakes (optional)
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225 g (8 oz) feta cheese block
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450 g (1 lb) pasta (rotini, orzo, or ditalini)
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10 fresh sage leaves, minced
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3 garlic cloves, finely minced
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15 ml (1 tbsp) hot honey (or regular honey)
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Fresh cracked black pepper, to taste
Instructions
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Preheat oven to 400°F (200°C). Place butternut squash in a baking dish and toss with olive oil, kosher salt, and black pepper.
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Nestle the block of feta in the center. Drizzle with olive oil, sprinkle with red pepper flakes if desired, and add more pepper.
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Roast uncovered for 30 minutes, stirring the squash occasionally.
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Increase oven temperature to 450°F (230°C) and roast for 5–10 more minutes, until squash is tender and feta is golden.
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While roasting, cook pasta in salted boiling water until al dente. Reserve 2 cups pasta water and drain.
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Remove baking dish from oven. Stir in minced garlic, sage, and honey into the hot feta and squash.
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Add pasta and 1 cup reserved pasta water, stirring until creamy. Add more water if needed.
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Adjust seasoning with extra salt, pepper, or honey. Serve warm.
Notes
Cut squash evenly for consistent cooking.
Hot honey adds gentle heat; regular honey keeps it mild.
Short, textured pasta holds sauce best.
Add a splash of broth or water when reheating leftovers to loosen sauce.
Not recommended for freezing due to sauce separation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dishes
- Method: Roasting & Tossing
- Cuisine: American