Baked feta butternut squash pasta brings together caramel-sweet cubes of squash, a block of salty feta that melts into sauce, and fresh sage for an autumn aroma that fills the kitchen. Because the pasta water loosens the roasted cheese, every rotini picks up a silky coating without any cream. This twist on the TikTok trend is hearty, bright, and ready for chilly nights.
Table of contents
Baked Feta Butternut Squash Pasta
Cozy pasta with roasted butternut squash, golden feta, and sage; weeknight friendly and packed with fall flavor.
Ingredients
- 5 cups butternut squash, cubed
- 1/2 cup olive oil
- 2 pinches kosher salt
- 1 pinch red pepper flakes (optional)
- 8 oz block feta cheese
- 1 lb rotini (or orzo/ditalini)
- 10 fresh sage leaves, minced
- 3 cloves garlic, minced
- 1 Tbsp hot honey
- Fresh cracked black pepper, to taste
Instructions
- Preheat oven to 400°F.
- Toss squash with 1/2 cup olive oil, salt, and pepper; add to 9×13 dish.
- Nestle feta in center; drizzle with olive oil and sprinkle red pepper flakes.
- Bake 30 min.
- Stir squash, raise heat to 450°F, bake 5–10 min until feta is golden.
- Meanwhile, boil pasta in salted water; reserve 2 cups pasta water, drain.
- Out of oven, stir garlic, sage, and honey into feta and squash.
- Add pasta plus 1 cup pasta water; stir until creamy, adding more water as needed.
- Season with pepper and additional honey to taste; serve hot.
Notes
• Use acorn squash if butternut is unavailable.
• For extra heat, double the red pepper flakes.
• Leftovers reheat well with a splash of water.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 461Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 34mgSodium: 381mgCarbohydrates: 46gFiber: 7gSugar: 8gProtein: 11g
Nutrition info is meant as a rough guide. Brand choices, portion size, and swaps can shift the numbers, so double-check if exact values matter to you. See our full disclaimer at victoriarecipes.com/disclaimer for more details.
What You’ll Need
Gather these items before you start:
- 5 cups cubed butternut squash (about 1 large squash)
- 8-oz block feta cheese (whole block, not crumbled)
- 1 lb rotini, orzo, or ditalini
- Olive oil
- Kosher salt & freshly cracked black pepper
- Red pepper flakes (optional for heat)
- 10 fresh sage leaves
- 3 garlic cloves
- Hot honey (or regular honey)
- 9×13-inch baking dish
- Large pot for boiling pasta
- Wooden spoon for stirring melted feta
Detailed Cooking Instructions
Time needed: 55 minutes.
Creamy baked feta pasta with roasted butternut squash and sage.
- Preheat & season
Heat oven to 400°F. Toss cubed squash with olive oil, salt, and pepper; spread in 9×13 dish.
- Add feta
Place whole feta block in center, drizzle with oil, and sprinkle red pepper flakes.
- First bake
Bake 30 minutes until squash softens and feta starts to melt.
- Brown feta
Stir squash, raise oven to 450°F, bake 5–10 minutes until feta is golden.
- Cook pasta
Boil pasta in salted water until al dente; reserve 2 cups starchy water, then drain.
- Flavor base
Remove dish from oven; stir in minced garlic, sage, and hot honey.
- Combine
Add pasta plus 1 cup reserved water; stir until sauce coats noodles.
- Adjust & serve
If needed, splash in extra pasta water for creaminess. Finish with pepper and more honey to taste.
Tips & Tricks
- Round out the meal with a cozy side: pair this pasta with Creamy Roasted Garlic Mashed Potatoes or warm up with a bowl of Creamy White Chicken Chili.
- Cube the squash evenly—½-inch pieces roast faster and give a creamy bite, perfect for easy fall dinners.
- If you like a spicy version, swap hot honey for chili crisp after baking for layered heat.
- Reserve the full 2 cups pasta water; leftover starchy liquid helps reheat leftovers without dryness.
- For make-ahead convenience, roast squash and feta earlier in the day; reheat at 350°F for 10 minutes before mixing with fresh pasta.
- Use silicone-lined parchment for minimal sticking and quicker cleanup on busy weeknights.
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Frequently Asked Questions
Yes. Acorn or delicata squash roast at the same temperature and keep the sweet flavor that balances the tangy feta.
A block of goat cheese or a wedge of ricotta salata melts similarly, though the sauce will taste milder.
Roast the squash and feta up to one day early, chill, then reheat and toss with fresh pasta when ready to serve.
Use 1 teaspoon dried sage or switch to thyme for a different herbal note.
Roasting at 400°F allows caramelization without burning; the squash turns tender in about 30 minutes.
Both terms refer to dry-heat cooking, but roasting usually means higher heat and browning, which deepens flavor.
Variations & Add-Ins
- Gluten-free option: Swap your favorite gluten-free rotini for a celiac-friendly plate.
- Low-carb variation: Replace pasta with roasted cauliflower florets; use the same sauce for fewer carbs.
- Add more protein: Fold in shredded rotisserie chicken or chickpeas when mixing the pasta water.
- Vegan swap: Choose plant-based feta and switch maple syrup for honey to keep the sweetness.
- Extra-spicy version: Stir in 1 teaspoon Calabrian chili paste with the garlic and sage.
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | No | Use gluten-free pasta |
| Dairy-Free | No | Swap plant-based feta and drizzle maple syrup |
| Vegan | No | Use dairy-free feta and maple syrup |
| Keto | No | Sub roasted cauliflower or shirataki noodles |
| Nut-Free | Yes | No changes needed |
Storage, Freezing & Reheating
- Fridge: Keeps 3 days in a lidded container; the sauce thickens as it cools.
- Freezer: Freeze portions up to 2 months; pack in freezer-safe bags and squeeze out air.
- Thawing: Defrost overnight in the fridge so the feta sauce stays creamy.
- Reheat: Warm in a 350°F oven for 12 minutes or microwave 90 seconds, adding a splash of water to revive creaminess.
- For make-ahead lunches, divide into single-serve containers and label with the date so you know how long it lasts.
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