Butternut Squash Feta Pasta combines roasted butternut squash, tomatoes, and baked feta into a creamy blended sauce that's tossed with pasta and savory Italian sausage. It's an easy fall dinner made without heavy cream and packed with sweet, savory, and cheesy flavor.
Baking a block of feta cheese and turning it into a pasta sauce has been a viral trend across social media for years. I love this concept so much I've used it to make Baked Feta Chicken, Feta Gnocchi, and Pumpkin Feta Pasta, which is VERY similar to this recipe.
In this recipe, the butternut squash, feta, tomatoes, and a few other ingredients are baked and then placed in a high-speed blender to make a velvety sauce that covers the pasta.
Most baked feta pasta recipes use reserved pasta water to thin the sauce. After testing this recipe, I preferred chicken broth because it adds more savory flavor while still creating a smooth, creamy sauce.
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Why You'll Love This Recipe
- Creamy without heavy cream. Roasted butternut squash and baked feta are blended into a silky pasta sauce.
- It's a complete dinner. Sausage makes this more filling than many traditional baked feta pasta recipes.
- Packed with fall flavor. Butternut squash, sage, garlic, and feta give the pasta a sweet-savory balance.
- Easy shortcut-friendly. Pre-cut butternut squash can eliminate almost all of the vegetable prep.
Ingredient Notes
Butternut Squash - Pre-cut squash is a great shortcut. You can also use frozen butternut squash. You'll need around 28-30 ounces. Don't thaw it before adding to the recipe. Expect a little more moisture from the frozen squash and use a little less chicken broth when blending.
Feta - Block feta softens and blends more smoothly than pre-crumbled feta, which often contains anti-caking ingredients and can stay drier.
Cherry Tomatoes - Grape tomatoes can be used
Pasta - such as farfalle, rigatoni, penne, or cavatappi
Italian Sausage - Chicken sausage, ground turkey, or ground pork can be substituted, which we use in our Ground Pork Pasta with Sweet Potato. You can also use chicken breast or omit meat altogether for a vegetarian variety.
Chicken Broth - Pasta water is a great alternative because its starch helps loosen the sauce while keeping it creamy and helping it cling to the pasta. Before draining the pasta, reserve about 1½ cups of pasta water. Start with 1 cup and add more as needed.
See the recipe card for full information on ingredients and quantities.
How to Make Butternut Squash Pasta Step by Step
Step 1: Preheat oven to 400 degrees. Place butternut squash, feta, tomatoes, garlic, and onion in a 9x13 baking dish. Stir in olive oil. Bake for 50 minutes or until the butternut squash is fork-tender. The squash should mash easily with a fork before blending.
Step 2: While the squash is cooking, cook the pasta according to the package instructions, drain, and set aside.
Step 3: When the squash, feta, and onion mixture is done baking, place it in a high-speed blender with chicken broth and blend on high until creamy and smooth. Add the broth gradually because different squash contain different amounts of moisture.
Step 4: Heat the same empty pot you used to make pasta over medium-high heat and add the sage sausage, crumble, and cook until no longer pink. Drain excess grease.
Step 5: Add the butternut feta sauce from the high-speed blender to the pot with sausage and fold in the pasta.
Step 6: Top with chopped fresh sage and serve immediately
Cooking Tips
- Cut the butternut squash into ½ to ¾-inch cubes. Keeping the pieces small and similar in size helps them cook evenly and become tender enough to blend into a creamy sauce.
- For a chunkier sauce, skip the blender. Use a fork or potato masher to mash the roasted squash, tomatoes, garlic, and feta directly in the baking dish. Stir everything together, leaving some pieces of squash and tomato intact for texture.
- Don't automatically add the entire amount of liquid. Butternut squash and tomatoes can vary in moisture, and frozen squash can release even more water. It's much easier to thin a thick sauce than rescue one you've accidentally turned into feta-squash soup.
Storage
Let the butternut squash feta pasta cool completely, then transfer leftovers to an airtight container and refrigerate for up to 4 days. The sauce will thicken as it sits, so add a splash of chicken broth when reheating to bring back its creamy consistency.
I recommend freezing the butternut squash feta sauce separately from the pasta. Let the sauce cool completely, then transfer it to an airtight, freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Common Questions
If the squash isn't fork-tender after 45-55 minutes, continue baking it in 5-10 minute increments until it's very soft. You should be able to easily pierce and mash a piece with a fork before blending.
Yes. For a more rustic, slightly chunky sauce, mash the roasted butternut squash, feta, tomatoes, onion, and garlic directly in the baking dish using a potato masher or fork. Gradually stir in chicken broth or reserved pasta water until the sauce reaches your desired consistency.
Balance the hearty pasta with an Orange Ginger Beetroot Broccoli Salad. Roasted Carrots and Asparagus and Parmesan Roasted Green Beans are the perfect sides.
More Delicious Pasta Recipes
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Baked Butternut Squash Feta Pasta
Equipment
- 9x13 inch baking dish
- large pot for cooking pasta
- large skillet for cooking sausage
- Blender or food processor
- Cutting board
- Chef's knife
- Measuring cups and spoons
- colander
- wooden spoon or spatula
Ingredients
- 1 medium butternut squash peeled, seeded, and cut into ½ inch cubes (about 4-5 cups)
- 1 8 oz block feta cheese
- 1 pint cherry or grape tomatoes
- 4 cloves garlic minced
- 1 small yellow onion chopped
- 3 tablespoons olive oil
- 12 oz pasta such as farfalle, rigatoni, penne, or cavatappi
- 1-1 ½ cup chicken broth as needed
- 1 lb mild Italian sausage
- 1 teaspoon salt to taste
- ½ teaspoon black pepper
- 2 tablespoons fresh sage divided
- ½ cup freshly grated Parmesan
Instructions
- Preheat oven to 400 degrees. Add the cubed butternut squash, tomatoes, onion, and garlic to a large 9x13-inch baking dish. Drizzle with the olive oil and season with salt, and pepper. Toss until everything is evenly coated.
- Make a space in the center and place the whole block of feta in the baking dish. Turn the feta once or twice in the olive oil and seasonings so it's lightly coated.
- Bake uncovered for 45-55 minutes, stirring the vegetables around the feta once about halfway through. The squash is ready when it's extremely tender and can easily be mashed with a fork. The tomatoes should be bursting and the feta should be very soft.
- While everything bakes, cook the pasta in well-salted water until al dente. Drain and set aside.
- Meanwhile, cook the Italian sausage in a large skillet over medium heat, breaking it into small crumbles. Once it's nearly cooked through, add 1 tablespoon chopped fresh sage and cook for another 1-2 minutes. Drain excess grease if needed.
- Once the squash is tender, transfer everything in the baking dish, including the feta and all those roasted juices, to a blender. Add 1 cup chicken broth and blend until completely smooth and creamy.
- Pour the sauce back into the baking dish. Stir in the Parmesan while the sauce is still hot. Add the cooked pasta, sausage, and remaining 1 tablespoon fresh sage and toss until everything is well coated.
- If needed, stir in additional chicken broth a few tablespoons at a time until the sauce is silky and creamy. Taste and adjust the salt and pepper before serving.
Notes
- Frozen butternut squash - If you opt for using frozen squash, you'll need around 28-30 ounces. Don't thaw before adding to the other ingredients. You'll likely end up with more moisture, so use less chicken broth before blending.
- Block feta softens and blends more smoothly than pre-crumbled feta
- Chicken broth adds more savory flavor while still creating a smooth, creamy sauce. Pasta water can be substituted.
- Cut the butternut squash into ½ to ¾-inch cubes to cook more evenly.
- For a chunkier sauce, skip the blender. Use a fork or potato masher to mash the roasted squash, tomatoes, garlic, and feta directly in the baking dish.
- Don't add the entire amount of liquid. Butternut squash and tomatoes can vary in moisture, and frozen squash can release even more water.
CC says
Blocks of feta can be different sizes. How much feta cheese?
Kate says
We used an 8oz block
Kate says
This Butternut Squash Feta Pasta is one of my all-time favorites for fall! The creamy squash, tangy feta, and savory sausage make it so comforting and flavorful. I’d love to hear how it turns out if you try it or if you add your own twist!