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Butternut Squash Baked Feta Pasta With Sage and Hot Honey - Cozy, Creamy, and A Little Spicy

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium butternut squash (about 2–2.5 pounds), peeled, seeded, and cubed
  • 8 ounces feta (block, not crumbled, ideally in brine)
  • 12 ounces short pasta (rigatoni, orecchiette, or penne)
  • 3 tablespoons olive oil, plus more as needed
  • 2–3 cloves garlic, thinly sliced
  • 1 small red onion or shallot, sliced (optional)
  • 8–10 fresh sage leaves, plus extra for garnish
  • 1/4–1/2 teaspoon crushed red pepper flakes (optional, for extra heat)
  • 1–2 tablespoons hot honey (store-bought or honey mixed with a pinch of cayenne)
  • 1/2 lemon, for zest and a squeeze of juice
  • Kosher salt and black pepper, to taste
  • 1/2 cup reserved pasta water (save more just in case)
  • Grated Parmesan (optional, for serving)
  • Toasted walnuts or pumpkin seeds (optional, for crunch)

Method
 

  1. Heat the oven: Preheat to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
  2. Prep the squash: Toss cubed squash with 2 tablespoons olive oil, salt, and pepper. Spread on the sheet pan, leaving a space in the center.
  3. Add the feta: Place the feta block in the center. Drizzle with 1 tablespoon olive oil. Scatter garlic slices, onion (if using), and sage leaves over everything.
  4. Roast: Bake for 25–30 minutes, until the squash is tender and caramelized on the edges, and the feta is soft and lightly golden.
  5. Cook the pasta: While it roasts, boil pasta in salted water until just al dente. Reserve at least 1 cup pasta water, then drain.
  6. Mash the pan sauce: Remove the sheet pan from the oven. Use a spoon to gently mash the feta with some of the roasted squash and garlic to create a creamy base.
  7. Toss it all together: Add the hot pasta directly to the sheet pan. Sprinkle in lemon zest, a squeeze of lemon juice, and red pepper flakes if using. Add 1/3–1/2 cup reserved pasta water and toss until glossy and saucy. Add more water as needed.
  8. Finish with hot honey: Drizzle hot honey over the pasta and toss again. Taste and adjust salt, pepper, and lemon.
  9. Serve: Top with extra sage, Parmesan, and nuts or seeds for crunch. Serve warm.