R-Butternut Squash Baked Feta Pasta
A comforting autumn twist on the viral baked feta pasta, featuring sweet butternut squash, salty feta, aromatic sage, and a kick of hot honey. This easy one-pan dish is packed with Vitamin A from the squash, making it irresistible.
Ingredients
butternut squash1.5 wholeapproximately 1 large squash
extra virgin olive oil4 tbspplus extra for drizzling
salt6 pinch
red pepper flake0.2 tsp
feta225 gblock
- Ggnocchetti sardi450 g
or other small pasta shape like orzo
sage5 g
garlic cloves3 clove- Hhot honey1 tbsp
black pepper1 pinch- Ppasta water120 ml
Instructions
Chef's Tips
If you don't have hot honey, you can make your own by mixing 1 tablespoon of regular honey with a pinch of red pepper flakes or a few drops of hot sauce.
For a smoother sauce, transfer the baked squash and feta (before adding the pasta) to a blender or use a stick blender to puree until completely smooth, then return it to the pot before adding the pasta.
Any small pasta shape works well here, such as orzo, ditalini, or small shells, as they cling nicely to the creamy sauce.
Prepare and Bake
Preheat your oven to 200°C (180°C fan/Gas Mark 6). Peel and cube the butternut squash into 2-3 cm pieces. Place the cubed squash into an oven-safe dish or pot. Drizzle the squash with the extra virgin olive oil, add the salt and red pepper flakes, and toss to coat.
Add Feta and Season
Create a space in the centre of the squash mixture and place the block of feta cheese there. Drizzle the feta with a little extra olive oil and season with a pinch of black pepper. Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the squash is tender and the feta is soft and slightly browned.
Cook Pasta
While the squash and feta are baking, cook the Gnocchetti Sardi (or chosen pasta) according to the package instructions until al dente. Before draining, reserve 120ml of the starchy pasta water, then drain the pasta.
Finish the Sauce
Finely mince the sage leaves and the garlic cloves. Once the dish is removed from the oven, add the minced sage and garlic to the hot squash and feta mixture. Use a wooden spoon or spatula to mash the feta and squash together until a creamy, rustic sauce is formed.
Combine and Serve
Add the cooked pasta and the reserved pasta water to the sauce. Stir well until the pasta is fully coated and the sauce has emulsified. Drizzle the hot honey over the pasta, stir once more, and serve immediately.
