Creamy Sage & Butternut Squash Feta Pasta (dairy-free options)
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, cherry tomatoes burst into a sweet-savory sauce, 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!
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 9x13 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!