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Baked Feta Butternut Squash Pasta with Sage

Baked Feta Butternut Squash Pasta with Sage
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Baked Feta Butternut Squash Pasta with Sage is a creamy, savory vegetarian dish combining tender roasted butternut squash, tangy baked feta cheese, and fragrant sage. This recipe offers a comforting yet sophisticated meal perfect for cozy dinners, featuring seasonal fall ingredients and an easy-to-make creamy sauce that elevates simple pasta into a flavorful experience.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash, peeled and diced into bite-sized cubes
  • 1 block (about 7 oz/200 g) feta cheese
  • 2 tablespoons fresh sage leaves
  • 12 oz (340 g) pasta of choice (penne, fusilli, or rigatoni recommended)
  • 3 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • Salt, to taste
  • Black pepper, to taste
  • Optional: lemon zest or juice, for brightness

Instructions

  1. Prepare and Roast the Butternut Squash: Peel and dice the butternut squash into uniform bite-sized cubes. Toss the cubes with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast in a preheated oven at 425°F (220°C) for 25-30 minutes, until caramelized and tender.
  2. Bake the Feta with Sage and Garlic: Place the block of feta in a small baking dish. Drizzle with 1 tablespoon olive oil, then scatter fresh sage leaves and minced garlic on top. Bake in the same oven for 15-20 minutes until the feta softens and turns slightly golden.
  3. Cook the Pasta: While the squash and feta are roasting, cook your chosen pasta according to the package instructions until al dente. Drain the pasta, reserving about 1 cup of pasta water to loosen the sauce later if needed.
  4. Combine Ingredients: Transfer the roasted squash and baked feta to a large bowl. Gently mash the feta to create a creamy sauce mixed with the squash. Add the cooked pasta and toss to combine, gradually adding reserved pasta water to achieve the desired sauce consistency.
  5. Final Touches: Drizzle with a little olive oil, season with a pinch of freshly ground black pepper, and add lemon zest or juice if using. Mix in any additional fresh sage or herbs, then serve immediately.

Notes

  • Cube butternut squash evenly for consistent roasting and texture.
  • Use a high-quality block feta cheese for optimal creaminess; pre-crumbled feta does not melt as well.
  • Do not overcook pasta; keep it slightly firm to avoid mushiness when mixed with the sauce.
  • Reserve pasta water as its starch helps bind the sauce and pasta together.
  • Fresh sage leaves provide the best flavor; dried sage can be overpowering or bitter.

Nutrition

Keywords: baked feta pasta, butternut squash pasta, sage pasta, vegetarian pasta, fall pasta recipe, creamy pasta dish

Find it online: https://jamescookes.com/baked-feta-butternut-squash-pasta-with-sage/