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–+ servings

Baked Feta and Butternut Squash Pasta with Sage and Garlic

A comforting pasta dish featuring roasted butternut squash, creamy baked feta, and fragrant sage and garlic.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, pasta
Cuisine: Mediterranean
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Vegetables
  • 12 oz Pasta (penne or rigatoni) Uncooked
  • 1 medium Butternut Squash Peeled and cubed
  • 2 tbsp Olive Oil For roasting
  • 1 tsp Salt To taste
  • 1 tsp Black Pepper To taste
Feta and Herbs
  • 8 oz Feta Cheese Block, for baking
  • 4 cloves Garlic Minced
  • 1 tbsp Fresh Sage Chopped
Toppings
  • 1/4 cup Parmesan Cheese Grated
  • 2 tbsp Fresh Parsley Chopped, for garnish

Method
 

Prepare the Butternut Squash
  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, toss the cubed butternut squash with olive oil, salt, and black pepper.
  3. Spread the squash on a baking dish and roast for 25 minutes until tender.
Bake the Feta
  1. In the last 10 minutes of roasting, add the block of feta cheese to the baking dish with the squash.
  2. Sprinkle minced garlic and chopped sage over the feta.
Cook the Pasta
  1. While the squash and feta are baking, cook the pasta according to package instructions until al dente.
  2. Drain the pasta and set aside.
Combine and Serve
  1. Once the squash and feta are done, remove from the oven and mix them with the cooked pasta.
  2. Sprinkle with grated Parmesan cheese and garnish with fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 18gSaturated Fat: 8gFiber: 6gSugar: 4g

Notes

For a creamier texture, you can mix in a splash of pasta water before serving.

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