This Butternut Squash Feta Pasta combines roasted squash, creamy feta cheese, and fresh sage for a pasta dish with cozy fall flavors. The baked feta creates a creamy sauce that coats each bite of al dente pasta with rich, earthy flavor.
If you are looking for a comforting pasta dish that feels a little special, this is it! A simple and easy dinner recipe that is perfect for satisfying that cozy vibe.
This dish was inspired by our Feta Pasta Recipe, made with grape tomatoes and fresh basil. For another great pasta dish with similar seasonal flavors, try our Butternut Squash Stuffed Shells.
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Why You Will Love This Recipe
- Cozy Fall Flavors: Butternut squash and sage together just tastes like the season.
- Minimal Prep: Roast everything together in a baking dish and let the oven do the work.
- Creamy Texture: The baked feta and squash blend into a luscious, velvety pasta sauce.
- Customizable Base: Works with different pasta shapes or extra veggies like cherry tomatoes.
- Viral Trend Made Better: Inspired by the viral feta pasta trend, but with a cozy fall twist.
Ingredients
This feta pasta recipe uses just a few simple ingredients for big flavor.
See the recipe card below for the exact quantities of each ingredient.
- Butternut Squash: Adds natural sweetness and earthy flavor.
- Extra Virgin Olive Oil: Coats the squash and helps everything roast evenly.
- Fresh Sage: Adds warm, herby flavor that pairs beautifully with squash.
- Feta Cheese: A whole block bakes into a creamy, tangy base for the sauce.
All you need for this recipe is a 9x13 baking dish, large pot and strainer and measuring cups and spoons.
Variations
- Add Cherry Tomatoes: Like the original recipe, roast alongside the squash for bursts of sweetness.
- Spicy Kick: Sprinkle in red pepper flakes or chili flakes for a little spice.
- Goat Cheese Swap: Replace feta with goat cheese for a tangier, creamy sauce.
- Protein Boost: Stir in cooked sausage or grilled chicken at the end for a heartier meal.
- Herb Twist: Swap sage for fresh basil or thyme for a lighter flavor profile.
How to Make Butternut Squash Feta Pasta
This pasta dish comes together so quickly, it will become a staple in your house too!
Preheat the oven to 400F.
Peel the butternut squash, slice in half and scoop out the seeds. Cut into 1 inch cubes and place in a 9x13 baking dish.
Add olive oil and fresh sage, then mix to evenly coat.
Slide the squash to the side while putting the whole block of feta cheese in the middle of the baking dish.
Place in oven and bake for 45 minutes until fork tender. While the squash is baking, cook pasta according to package instructions for al dente pasta.
Once finished, before you drain pasta, keep a cup pasta water for use if desired.
Remove squash from the oven, add garlic and stir to combine. Add in the cooked pasta and stir until well coated.
To make a creamier sauce, add small amounts of the pasta water and garnish with fresh herbs like sage.
Hint: Reserve pasta water and a splash at a time for a creamier sauce if desired.
Recipe Tips
- Bake the Whole Block: Use a block of feta cheese rather than crumbles for best results.
- Don’t Overcook Pasta: Keep it al dente so it holds up in the creamy sauce.
- Toss While Hot: Mix pasta with the feta and squash right out of the oven for best texture.
- Garlic Tip: Mix the garlic in while it is still warm, so it releases more of its flavor. Alternatively, you can put it in with 5-10 minutes left in the oven to lightly roast.
For another cozy pasta dish that's perfect for fall weeknights, try our Marry Me Chicken Pasta.
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Storage Instructions
- Refrigerator: Store in an airtight container for 3-4 days.
- Freezer: Place cooled pasta in a freezer-safe container and sprinkle with a little more olive oil. Freeze for up to 2 months and thaw fully before rewarming. The texture may change some.
- Reheating: Warm gently over medium heat with a splash of pasta water or olive oil to bring back creaminess.
Serving Suggestions
- Side Dishes: Garlic bread, simple side salad or green beans with shallots.
- Seasonal Dinners: Pumpkin carrot soup, roasted butternut squash and garlic soup and Instant Pot pumpkin soup.
- Cozy Desserts: Pair with pumpkin banana bread, apple pie or pumpkin pie.
Recipe FAQs
A block melts better and creates a creamier sauce, but crumbles can work in a pinch.
Fusilli is great for catching sauce, but penne, rigatoni, or spaghetti squash are also good options.
Mash the feta and squash together with a fork, or use a food processor or blender for an extra creamy base.
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Butternut Squash Feta Pasta
Equipment
- 9x13 Baking Dish
- Measuring Cups
- Large Pot
- Strainer
Ingredients
- 1 butternut squash halved and cubed
- ⅔ cup extra virgin olive oil
- ¼ cup fresh sage chopped
- 8 oz feta cheese drained
- 16 oz fusilli pasta
- 2-3 cloves garlic minced
Instructions
- Preheat the oven to 400F.
- Peel the butternut squash, slice in half and scoop out the seeds. Cut into 1 inch cubes and place in a 9x13 baking dish.
- Add olive oil and fresh sage, then mix to evenly coat.
- Slide the squash to the side while putting the whole block of feta cheese in the middle of the baking dish.
- Place in oven and bake for 45 minutes until fork tender. While the squash is baking, cook pasta according to package instructions for al dente pasta.
- Once finished, before you drain pasta, keep a cup pasta water for use if desired.
- Remove squash from the oven, add garlic and stir to combine. Add in the cooked pasta and stir until well coated.
- To make a creamier sauce, add small amounts of the pasta water and garnish with fresh herbs like sage.
Video
Notes
- Reserve pasta water and a splash at a time for a creamier sauce if desired.
- Use a block of feta cheese rather than crumbles for best results.
- Keep it al dente so it holds up in the creamy sauce.
- Toss the pasta with the feta and squash right out of the oven for best texture.
- Mix the garlic in while it is still warm, so it releases more of its flavor. Alternatively, you can put it in with 5-10 minutes left in the oven to lightly roast.
Nutrition
Your feedback means so much! Please take a moment to rate and review this recipe if you’ve tried it.
Seija says
I think I like this even more than the tomato basil version! It’s a super easy way to make a fall-inspired dinner without a ton of effort, can’t wait to have it again!
Eva Filer says
It really is a good one. It is definitely hard to choose, but I think I might agree with you! Thanks for the review.
Courtney says
Loved the tangy feta with the sweet butternut! Definitely going on my rotation for fall!
Eva Filer says
That is awesome to hear, it is a repeat one over here too. Happy Fall!
Joanne says
This butternut squash recipe is amazing. I will definitely be making it again.
Eva Filer says
So happy to hear you love it. We sure do too!
Eva Filer says
This fall twist on the viral feta pasta is incredible. I have been making it a couple times a month. It goes really fast in our house!