Can I Use a Different Type of Squash?

Yes! While butternut squash is ideal for its creamy texture and sweet flavor, you could substitute with acorn or delicata squash . Just note that cooking times may vary slightly depending on the density of your chosen squash.

What Can I Use Instead of Feta Cheese?

For a similar tangy and salty flavor, goat cheese works wonderfully. Cream cheese creates a milder, creamier sauce if you prefer less tang. Just remember that different cheeses will melt differently!

Can I Make This Recipe Ahead of Time?

It's definitely best enjoyed fresh, but you can roast the butternut squash and feta up to 2 days in advance. When ready to serve, reheat the mixture in the oven until warmed through, then proceed with boiling the pasta.

What If I Don't Have Fresh Sage?

If fresh sage isn't available, substitute with 1 teaspoon of dried sage . Add it along with the butternut squash before baking to allow the flavors to meld properly.

butternut squash and feta cheese recipes (in 45 Minutes)

Description

When I first saw the viral baked feta pasta trend sweeping TikTok, I knew I had to put my own seasonal spin on it. This butternut squash and feta cheese creation combines the best of fall flavors with that irresistible creamy, tangy feta that made everyone obsessed with pasta again.

Ingredients

Scale

5 cups butternut squash (about 1 large squash, cubed)
½ cup olive oil (plus extra for drizzling)
2 hefty pinches kosher salt (just shy of ½ teaspoon)
1 hefty pinch red pepper flakes (optional, but I love the little kick)
1 8-oz block feta cheese (don’t use pre-crumbled – trust me on this!)
1 lb pasta (rotini, orzo, or ditalini work beautifully)
10 fresh sage leaves (minced)
3 cloves garlic (finely minced)
1 tablespoon hot honey (regular honey works too)
Fresh cracked black pepper

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Instructions

Preheat your oven to 400°F. While it’s heating up, cube your butternut squash into bite-sized pieces.
Toss the cubed butternut squash with olive oil, those hefty pinches of salt, and several cranks of fresh black pepper.
Place the seasoned squash in your baking dish and nestle that beautiful block of feta cheese right in the middle. Drizzle the feta with a little olive oil, sprinkle with red pepper flakes (if using), and add more fresh pepper.
Bake for 30 minutes. You’ll start smelling those amazing roasted squash aromas, and the feta will begin to soften.
After 30 minutes, carefully move the butternut squash pieces around (but don’t touch the feta!). Crank that heat up to 450°F and bake another 5-10 minutes until the feta is gorgeously golden.
Meanwhile, get your pasta going in well-salted water. Cook until al dente according to package directions. Before draining, save 2 cups of that starchy pasta water.
When that feta is beautifully browned, remove the dish from the oven. Immediately stir in the minced garlic, sage, and honey.
Add your drained pasta and 1 cup of pasta water. Stir everything together and watch the magic happen.
If your pasta seems dry, add more pasta water little by little until you get that silky, creamy consistency. Season with more salt, pepper, and honey as needed.

Notes

The secret is really in the timing. You want that butternut squash to get tender and slightly caramelized while the feta gets golden and bubbly. Don’t skip the pasta water – it’s what transforms this from good to absolutely incredible!

Prep Time: 15 minutes
Cook Time: 40 minutes
Method: Baked
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 8g
Sodium: 680mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 68g
Fiber: 4g
Protein: 18g
Cholesterol: 45mg