Description
This baked feta and butternut squash pasta is a flavorful and comforting dish perfect for a cozy dinner. Roasted butternut squash, creamy feta, and aromatic sage and garlic combine to create a delicious meal that will satisfy your taste buds.
Ingredients
Scale
- 5 cups Butternut Squash about 1 large butternut squash
- ½ cup Olive Oil plus more for drizzling
- 2 hefty pinches Kosher Salt (just shy of ½ tsp)
- 1 hefty pinch Red pepper Flakes *optional*
- 1 8 oz block Feta Cheese
- 1 lb Pasta such as rotini, orzo, or ditalini
- 10 leaves Fresh Sage minced
- 3 cloves Garlic finely minced
- 1 tablespoon Hot Honey (regular honey is fine too)
- Fresh Cracked Black Pepper
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the squash: Toss the butternut squash with olive oil, salt, and red pepper flakes. Roast in the oven for 25-30 minutes until tender.
- Assemble the dish: In a baking dish, layer the roasted squash, crumbled feta, cooked pasta, sage, and garlic. Drizzle with hot honey and olive oil. Season with black pepper.
- Bake: Bake in the oven for 15-20 minutes until the feta is melted and bubbly.
- Serve: Serve hot and enjoy!
Notes
- You can customize this dish by adding your favorite herbs or vegetables.
- For a vegan version, you can substitute the feta cheese with a plant-based alternative.
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 8 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 30 mg