Description
Creamy, comforting, and full of fall flavors — this roasted butternut squash pasta with feta and sage is a simple, delicious dish that’s perfect for cozy nights at home.
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
Instructions
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Preheat the oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Place in a baking dish and place feta in the center. Drizzle feta with olive oil, red pepper flakes, and pepper.
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Bake for 30 minutes, then increase oven temperature to 450°F (232°C) and bake for another 5-10 minutes, until feta is browned.
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Meanwhile, cook pasta in salted water until al dente, then drain, reserving 2 cups of pasta water.
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Stir in garlic, sage, and honey into the baked squash and feta. Add pasta and 1 cup pasta water. Stir until creamy.
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Adjust seasoning with salt, pepper, and extra hot honey if desired.
Notes
- Add more pasta water if the sauce is too thick.
- Substitute feta with goat cheese or ricotta for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
