Baked Butternut Squash Feta Pasta is an easy, cozy fall dinner with fresh sage and sausage. Each bite is creamy, cheesy, and packed with 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, creamy sauce that covers the pasta. I can't get enough of this on cool cozy nights.
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About The Recipe
- The feta butternut bake is blended to achieve a creamy texture making it perfect for those who are looking for a creamy, non-chunky sauce
- Only half the butternut squash is used but you can use the whole butternut squash. This will make extra sauce that can be frozen for later. See pro tip.
- Sausage and sage are added to the pasta and cream sauce
Ingredient Notes
Butternut Squash - Fresh is best for this recipe. You can use frozen but I recommend thawing and draining the excess moisture before roasting.
Feta - Be sure to use a block of feta. The feta crumbles don't melt the same way the block of feta does.
Cherry Tomatoes - Grape tomatoes or Roma tomatoes can be used.
Pasta - Any pasta can be used but we love bowties.
Sausage - We used regular ground sausage for this recipe. Try using a hot or sage-infused sausage for added flavor. You can also use sliced andouille sausage if you prefer. You can always omit the sausage all together to keep the pasta vegetarian.
Chicken Broth - We used regular chicken broth which is why we didn't use any added salt. Try using low-sodium broth if you want to cut back on excess salt. Many recipes use reserved pasta water but I found that this didn't bring the sauce enough flavor for our preferences.
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.
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.
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
Pro Tip
- If using the whole butternut squash, use 2 1/2 cups of chicken broth or enough until you achieve the creamy texture you're looking for. Double the amount of pasta used or freeze half the butternut squash feta sauce for later.
Common Questions
Store in the refrigerator for 3-4 days. Reheat in the microwave in 30-second intervals until fully heated through. You may want to stir in some extra chicken broth to loosen the sauce a little.
Roast butternut squash with olive oil, and dried herbs, and serve with Air Fryer Chicken Sausage. You can also serve over a refreshing Beetroot Feta Salad.
Try balancing the hearty pasta with an Orange Ginger Beetroot Broccoli Salad. You could also make Roasted Carrots and Asparagus which can be baked alongside the butternut squash feta mixture. If you're looking for something super easy try our Cheesy Parmesan Roasted Green Beans.
More Delicious Pasta Recipes
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Baked Butternut Squash Feta Pasta
Ingredients
- 2 1/2 cups peeled and chopped butternut squash
- 1 block feta
- 1 pint cherry tomatoes
- 2 cloves garlic
- 1/2 onion quartered
- 1 tablespoon olive oil
- 16 oz pasta
- 1 1/4 cup chicken broth
- 1 lb sausage
- garnish: fresh sage, parsley, thyme for garnish
Instructions
- Preheat oven to 400 degrees
- Line a large baking dish with foil
- Place butternut squash, feta, tomatoes, garlic, and onion in a large baking dish. Fold in olive oil.
- Bake for 50 minutes or until the butternut squash is fork tender.
- While the squash is cooking cook the pasta according the package instructions, drain and set aside.
- When the squash, feta, and other ingredients are done cooking place in a high speed blender with chicken broth.
- Heat the same empty pot you used to make pasta pot medium high heat and add the sage sausage, crumble and cook until no longer pink. Drain excess grease.
- Add the butternut feta sauce to the pot with sausage and fold in the pasta.
- Top with chopped fresh sage and serve immediately
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!