Name: Roasted Butternut Squash Pasta with Feta and Sage
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 5 cups butternut squash (about 1 large squash); ½ cup olive oil, plus more for drizzling; 2 hefty pinches kosher salt; 1 hefty pinch red pepper flakes (optional); 1 8 oz block feta cheese; 1 lb pasta (rotini, orzo, or ditalini); 10 fresh sage leaves, minced; 3 cloves garlic, minced; 1 tbsp hot honey (or regular honey); Fresh cracked black pepper, to taste

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There’s something undeniably comforting about butternut squash pasta, especially when it’s paired with the tangy richness of feta and the earthy fragrance of fresh sage. This Roasted Butternut Squash Pasta with Feta and Sage is a fall-inspired dish that combines sweetness, savory flavors, and a hint of heat. With the creamy feta mingling with the roasted squash, garlic, and a touch of hot honey, it’s truly a crowd-pleaser that can be whipped up in no time. Perfect for a cozy dinner or as an elegant side for any occasion.

Roasted Butternut Squash Pasta with Feta and Sage

Why You’ll Love This Recipe

Sweet & Savory Harmony: The natural sweetness of roasted butternut squash pairs perfectly with the tangy feta, creating a balanced flavor profile.
Simple Yet Elegant: Just a handful of ingredients, but they come together beautifully to create a dish that feels gourmet.
Easy to Make: Roasting the squash with feta is the key to making this recipe super low-maintenance while still giving you a depth of flavor that will impress.
Perfect for Fall: The squash and sage give it that perfect autumnal feel — comforting, warming, and rich.

Tip: Full ingredient list and measurements can be found in the recipe card below.

Ingredients

5 cups Butternut Squash (about 1 large butternut squash)
½ cup Olive Oil, plus more for drizzling
2 hefty pinches Kosher Salt (just shy of ½ tsp)
1 hefty pinch Red Pepper Flakes (optional)
1 8 oz block Feta Cheese
1 lb Pasta (such as rotini, orzo, or ditalini)
10 leaves Fresh Sage, minced
3 cloves Garlic, finely minced
1 tablespoon Hot Honey (regular honey works too)
Fresh Cracked Black Pepper to taste

Instructions

1. Preheat the Oven

Preheat your oven to 400°F (200°C). This will ensure your squash roasts perfectly, tender and caramelized.

2. Roast the Butternut Squash and Feta

Toss the cubed butternut squash with ½ cup of olive oil, 2 hefty pinches of kosher salt, and a few cracks of fresh pepper. Place the squash in a baking dish and position the block of feta right in the center. Drizzle the feta with a little olive oil, sprinkle with red pepper flakes (if using), and add another few cracks of fresh black pepper.

3. Bake

Place the dish in the oven and bake for 30 minutes. At this point, the squash should be soft and beginning to caramelize, and the feta should be getting a little golden. After 30 minutes, carefully move the squash around to ensure it isn’t burning on the bottom, but avoid touching the feta. Increase the oven temperature to 450°F (232°C) and bake for an additional 5-10 minutes, until the feta is lightly browned and the squash is tender.

4. Cook the Pasta

While the squash and feta bake, bring a large pot of salted water to a boil and cook the pasta of your choice (rotini, orzo, or ditalini work well). Boil it until al dente, then strain the pasta, reserving 2 cups of the pasta water.

5. Assemble the Dish

Once the feta is browned, remove the baking dish from the oven. Immediately stir in the minced garlic, minced sage, and hot honey. Add the cooked pasta to the dish and mix well, making sure to coat the pasta in the delicious sauce that forms from the feta and squash.

6. Adjust the Sauce Consistency

If the pasta seems too dry, add some of the reserved pasta water, one tablespoon at a time, until the sauce is smooth and creamy. Season with more salt and pepper to taste. If you like a bit more sweetness or spice, feel free to add extra hot honey or red pepper flakes.

7. Serve and Enjoy!

Once everything is combined and creamy, serve immediately. You can drizzle a little extra olive oil on top and garnish with fresh sage if you like. Enjoy the warmth and comfort of this autumn-inspired pasta!

Variations

Make it vegetarian: This recipe is already vegetarian. For a vegan version, swap out the feta with a plant-based cheese or omit it altogether.
Spicy Kick: If you like more heat, increase the amount of red pepper flakes or use a spicier honey to drizzle on top.
Add veggies: Toss in spinach, kale, or roasted Brussels sprouts for a bit more texture and green goodness.
Nuts and Seeds: Add some toasted pine nuts or pumpkin seeds on top for extra crunch and flavor.

Heating and Storage

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating: Reheat gently in a pan with a bit of olive oil or in the microwave. Add a splash of reserved pasta water if it gets too dry.
Freezing: This pasta is best enjoyed fresh but can be frozen for up to a month. To reheat, thaw overnight in the fridge and warm on the stove.

FAQs

Can I use a different cheese instead of feta?

Absolutely! Goat cheese, ricotta, or Parmesan would all work well in this recipe, depending on your taste.

Can I use pre-cut butternut squash?

Yes, pre-cut butternut squash will save time and make this dish even easier. Just make sure to adjust the cooking time accordingly since smaller pieces cook faster.

What type of pasta works best for this recipe?

Short pasta shapes like rotini, ditalini, or orzo are ideal for this dish. These shapes help to capture the creamy sauce and chunks of squash.

How do I make this spicier?

To increase the spice level, add more red pepper flakes or drizzle with spicy honey instead of regular honey.

Is this recipe gluten-free?

To make it gluten-free, simply swap the regular pasta for a gluten-free variety.

Can I use a different herb besides sage?

Yes! If you don’t have sage, thyme or rosemary would be great alternatives and will still complement the flavors nicely.

How do I make this dish ahead of time?

You can roast the squash and feta and cook the pasta ahead of time. Store them separately and reheat together when ready to serve.

Can I use a different type of squash?

While butternut squash gives the dish its signature sweet flavor, you could substitute it with other types of winter squash like acorn or kabocha.

How do I ensure the feta doesn’t burn?

Keep an eye on the feta as it bakes. If it starts to get too brown, cover it loosely with foil until the squash finishes cooking.

Can I add protein to this dish?

Yes! This would be delicious with grilled chicken, roasted sausage, or even chickpeas for a plant-based protein.

Conclusion

This Roasted Butternut Squash Pasta with Feta and Sage is a wonderfully comforting and flavorful dish that’s perfect for any fall evening. With minimal effort and maximum flavor, it’s sure to become a family favorite. The roasted squash and feta combined with garlic, sage, and hot honey create a creamy, sweet, and savory sauce that’ll have you coming back for more!