This Creamy Sage & Butternut Squash Feta Pasta is inspired by the viral baked feta pasta, but with a seasonal twist! Roasted butternut squash becomes caramelized and tender and creamy feta melts into everything to create a dreamy, velvety pasta you’ll want to make on repeat. Whether you’re using traditional feta or a dairy-free alternative, this dish delivers big flavor with minimal effort!
Butternut squash pasta
I can be a creature of habit and eat the same meals on repeat, so sometimes I like to push myself to lean into seasonal foods and challenge myself to get out of my comfort zone. This is one of those recipes that combines just a few wholesome ingredients, to create something insanely delicious that tastes like you tried hard, but requires minimal effort (shhhh, nobody has to know 😉
Butternut squash is a fun, seasonal addition to any pasta dish! It creates a creamy base, while packing in a slight sweetness and tons of nutrients. Squash along with sage and feta is a trio that just belongs together. The squash brings a cozy, caramelized sweetness, sage adds a warm earthiness, and feta gives that creamy, salty pop that keeps everything perfectly balanced. If you’re craving a cozy, nourishing pasta that feels indulgent yet simple enough for a weeknight, this feta butternut squash pasta is exactly that.
Why You’ll Love This butternut squash feta pasta
- This pasta recipe is made without butter or cream. It can be made with dairy-free feta for a dairy-free/vegan option!
- Wholesome, nourishing, & bursting with flavor!
- Super Customizable, so you can add in extra veggies or seasonings as you’d like!
- Simple ingredients you likely already have on hand
- Perfect for fall and winter, yet cozy year-round!
Recipe video – watch me make butternut squash pasta
Ingredients You’ll Need
Full measurements are in the recipe card at the bottom of the post! Here is an overview:
- Butternut squash: It’s rich in vitamin A and beta-carotene, which support healthy skin, vision, and immune function, is a great source of fiber, helping support digestion and keep you feeling satisfied, & it contains potassium and magnesium, which support heart health and balanced energy levels.
- Feta cheese: regular or dairy-free feta both work!
- Spinach: totally option, but adds nutrients such as iron, folate, and vitamin K, which support energy levels, blood health, and bone strength. It’s also packed with antioxidants and fiber and adds a pop of color to the recipe! You can also use arugula.
- Seasonings: pepper, sea salt, thyme, sage
- Olive oil: for roasting!
- Pasta of choice: Use whatever fits your dietary needs. I love Banza brown rice pasta!
How to Make Feta Butternut Squash Pasta
1. Roast the squash & feta
Preheat your oven to 400°F (205°C). Add cubed butternut squash and cherry tomatoes to a large baking dish. Drizzle generously with olive oil, sprinkle with salt, black pepper, red pepper flakes, and thyme, and toss to coat. Nestle the block of feta right in the center of the dish. Roast uncovered for 35–40 minutes, or until the squash is fork-tender and caramelized, and the tomatoes have burst.
2. Cook the Pasta
While the veggies roast, cook your pasta according to package instructions until al dente. Reserve about ½ cup of pasta water before draining.
3. blend the Sauce
Remove the baking dish from the oven. Use a spoon or fork to gently mash the roasted squash, tomatoes, and feta together until creamy. Add a splash of reserved pasta water if needed to loosen the sauce.
4. Assemble the pasta
Combine the squash sauce with the cooked pasta. Stir in the minced sage and red pepper.
Tips for the Best Feta Butternut Squash Pasta
- Cut squash evenly so it roasts at the same speed
- Use high-quality feta for maximum creaminess and flavor!
- Save pasta water; we’ll use this to thin our our sauce, if needed!
- Roast until deeply golden for the best flavor!
Dairy-Free & Vegan Notes
If using dairy-free feta, look for one that softens and melts well when heated. Many almond- or coconut-based feta alternatives work great here. You may want to add an extra tablespoon of olive oil to boost richness. I LOVE the brand VioLife feta! It’s amazing.
What to Serve With Feta Butternut Squash Pasta
- An arugula or mixed greens salad with lemon vinaigrette
- Roasted broccolini, asparagus, or Brussels sprouts
- Alongside roasted chicken, steak, salmon, or your favorite protein.
Storage & Reheating
This butternut squash pasta makes great leftovers! I like to meal prep it for a few days.
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat gently on the stovetop or in the microwave with a splash of water or olive oil
Frequently Asked Questions
- Can I make this ahead of time? Yes! Roast the vegetables ahead and store them separately. When ready to eat, warm them up, cook fresh pasta, and combine.
- What pasta shape works best? Short, ridged pasta like rigatoni, penne, or fusilli holds onto the creamy sauce best.
- Can I add protein? Absolutely. Chickpeas, white beans, or grilled chicken, steak, and salmon pair beautifully with this recipe.
more healthy recipes to try
- Slow cooker tri-tip
- Chili cornbread casserole
- Crispy smashed potato salad
- Green Goddess Pasta Salad
- Copycat Cava bowls
- Healthy chicken pot pie soup
- Japanese carrot ginger salad dressing
- Viral TikTok egg breakfast sandwich
- One-pan enchilada breakfast skillet
- Paleo sandwich bread
- Breakfast egg stuffed peppers
- Thai crunch salad with peanut dressing
If you try this recipe and love, it’d mean the world to me if you left a star rating & review below! Tag me in your creations on instagram @danishealthyeats!
Creamy Sage & Butternut Squash Feta Pasta (dairy-free options)
Ingredients
- 1 lb pasta of choice
- 1 butternut squash, peeled and diced into 1-inch chunks
- 1 cup packed spinach (optional) chopped small
- 8 oz feta (dairy-free or regular)
- 2 tbsp olive oil
- 5 sage leaves, minced
- 3 cloves garlic
- 1 tsp sea salt
- 1/2 tsp pepper
- 1/2-1 tsp red pepper flakes
- 1-2 tsp fresh thyme, to taste
- 1 tbsp hot honey, for drizzling (optional!)
Instructions
- Preheat oven to 425 degrees F. Combine the butternut squash, garlic, and feta in a 9×13 baking dish or on a sheet pan.
- Drizzle the feta and squash with 2 tablespoons of olive oil and sprinkle over the salt, pepper, red pepper flakes, and thyme. Bake in the oven for 40 minutes, until the squash is tender.
- While the squash is baking, cook the pasta in salty water, until al dente or according to package directions. Drain and set aside (I like to reserve 1/2 cup of the pasta water for the sauce).
- You can use an immersion blender or transfer the squash and feta mixture to a blender. Blend until smooth. Add a little bit of water at a time, until you reach desired consistency. I like a thicker sauce so I use less water. Taste the sauce & adjust as you'd like (more salt, pepper, thyme, etc.)
- Combine the squash sauce with the cooked pasta. You can add in the chopped spinach here if you'd like! Stir in the minced sage and red pepper. Taste & adjust as you’d like (more seasonings, red pepper, etc!
- When reheating leftovers, add a tablespoon of water to it to loosen the sauce. Stores in the refrigerator for up to 3 days!
