If there’s one dish that screams “fall in a bowl”, it’s this baked feta pasta with butternut squash, sage, and garlic. Picture it: cubes of sweet, roasted squash mingling with creamy, tangy feta, fragrant garlic, and earthy sage—all tossed together with tender pasta for the ultimate seasonal comfort food.

This is the kind of recipe you make when you want to wrap yourself in a blanket and watch the leaves turn outside… except instead of a blanket, it’s a big, warm bowl of pasta. Even better? It’s as easy as throwing everything into a baking dish and letting your oven do the heavy lifting.

Whether you’re looking for a weeknight fall dinner recipe that feels special or a cozy side dish for your holiday table, this pasta delivers. It’s indulgent yet balanced—sweet squash, salty feta, aromatic herbs, and a little honey to bring it all together.

Plus, it’s one of those meals that will make your kitchen smell like pure autumn magic.

Why You’ll Love This Baked Feta Pasta

One pan for roasting—minimal cleanup.
Seasonal flavors that make any fall night feel special.
Customizable pasta shapes to match your mood (or pantry stock).

Ingredients

5 cups (about 750 g) butternut squash, peeled and cubed (about 1 large squash)
120 ml (½ cup) olive oil, plus extra for drizzling
5 g (just under ½ tsp) kosher salt
1 pinch red pepper flakes (optional)
225 g (8 oz) feta cheese block
450 g (1 lb) pasta (rotini, orzo, or ditalini)
10 fresh sage leaves, minced
3 garlic cloves, finely minced
15 ml (1 tbsp) hot honey (or regular honey)
Fresh cracked black pepper, to taste

Step-by-Step Instructions

Preheat and prep – Heat oven to 400°F (200°C). Place cubed butternut squash in a baking dish. Toss with olive oil, kosher salt, and a few twists of cracked pepper.
Add feta – Nestle the block of feta in the center. Drizzle with olive oil, sprinkle with red pepper flakes if desired, and add more cracked pepper.
Bake – Roast uncovered for 30 minutes. Stir the squash around the feta to keep it from sticking.
Increase heat – Raise oven temp to 450°F (230°C) and roast 5–10 more minutes, until squash is tender and feta is golden.
Cook pasta – While the squash and feta bake, cook pasta in salted boiling water until al dente. Reserve 2 cups pasta water before draining.
Mix flavors – Remove the baking dish from the oven. Stir in minced garlic, sage, and honey into the hot feta and squash.
Toss pasta – Add pasta and 1 cup reserved pasta water. Stir until creamy, adding more water if needed.
Taste and adjust – Season with extra salt, pepper, or honey. Serve warm.

Cooking Tips for the Perfect Fall Pasta

Cut squash evenly so it cooks at the same rate.
Hot honey adds a gentle heat—use regular honey if you prefer it milder.
Choose the right pasta shape—short, textured shapes hold onto the creamy sauce better.
Don’t skimp on the sage—its earthy aroma is what makes this dish sing.
Leftover tip—if pasta thickens in the fridge, add a splash of broth or water when reheating.

My First Try at This Recipe

I actually stumbled onto this combo during a rainy October weekend when I had a lonely block of feta and a butternut squash sitting on the counter. My plan was just to roast them together, but once I tossed in sage, garlic, and a swirl of honey, I knew I’d found my new sage garlic pasta obsession. It’s now on repeat in my kitchen all season long.

What to Serve with Baked Feta Pasta

This dish is hearty enough to be a main, but if you want to make it part of a bigger meal, it pairs beautifully with a crisp green salad or roasted Brussels sprouts. Garlic bread never hurts, either. For drinks, try a glass of Chardonnay or a sparkling apple cider to complement the warm, savory flavors.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce. This recipe isn’t great for freezing—the feta sauce tends to separate—but honestly, it’s so good there’s rarely anything left to freeze anyway.

FAQs

Can I make this with another cheese?

Yes—goat cheese or ricotta will give a milder, creamier flavor.

Can I use frozen squash?

You can, just thaw and drain well before roasting.

Is there a gluten-free option?

Absolutely—just swap in your favorite gluten-free pasta.

Can I make this ahead?

You can roast the squash and feta in advance, then reheat and toss with pasta before serving.

This baked feta pasta with butternut squash is everything you want in a fall dinner recipe—warm, creamy, and layered with flavour from sweet squash to savoury herbs. It’s the kind of cozy comfort food that makes chilly nights something to look forward to.

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