Baked Butternut Squash Feta Pasta
Baked Butternut Squash Feta Pasta is a cozy, flavorful fall dinner featuring fresh sage and savory sausage. Each bite is creamy, cheesy, and deliciously satisfying.
Servings: 5 Servings
Calories: 696kcal
Ingredients
- 2 ½ cups peeled and chopped butternut squash
- 1 8 oz block feta
- 1 pint cherry tomatoes
- 2 cloves garlic
- ½ onion quartered
- 1 tablespoon olive oil
- 16 oz pasta
- 1 ¼ 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
Notes
TIP: If using the whole butternut squash, use 2 ½ cups of chicken broth or enough until you achieve a creamy texture. Double the amount of pasta used or freeze half the butternut squash feta sauce for later.
STORAGE: 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.
Nutrition
Calories: 696kcal | Carbohydrates: 81g | Protein: 28g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 67mg | Sodium: 817mg | Potassium: 912mg | Fiber: 5g | Sugar: 7g | Vitamin A: 7974IU | Vitamin C: 38mg | Calcium: 79mg | Iron: 3mg