Remember the viral feta pasta everyone was making back in 2021? This version gives it a cozy fall upgrade. The roasted butternut squash adds a hint of sweetness that balances the salty feta perfectly, and when you blend it all together with sage and garlic, it turns into the creamiest, dreamiest sauce. It’s simple to make, full of flavor, and feels like comfort in a bowl — especially with a little crispy prosciutto or bacon on top.
Ingredients
Butternut squash, cubed
Olive oil
Salt
Pepper
Red pepper flakes (optional)
Fresh sage, finely chopped
Garlic, minced
You favourite pasta
Optional ad ons to top pasta:
Freshly grated parmesan
Crispy prosciutto or bacon bits
Instructions
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Preheat oven to 400°F.
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Dice the butternut squash into 1-inch cubes.* (See note below)
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Add the cubed squash to a 9 x 13-inch baking dish. Drizzle with olive oil and season with salt (lightly) and pepper (generously).
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Move the squash slightly to the sides to make space in the center for the feta. Roast for 20 minutes.
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While the squash is roasting, cook the pasta according to package directions. Reserve 1 cup of pasta water before draining. Add butter to the drained pasta to prevent sticking.
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After 20 minutes, cover the feta with foil and continue roasting until the squash and feta are tender enough to mash with a spoon, about 10 more minutes.
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Once the squash and feta are done, add the fresh sage and garlic to the pan. Use a wooden spoon to stir and mash the mixture together, then pour in the reserved 1 cup of pasta water.
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Use an immersion blender to blend everything directly in the baking dish until smooth. (If you don’t have an immersion blender, transfer the mixture to a stand blender.**)
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Add the cooked pasta to the squash–feta sauce and stir until evenly coated.
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To serve, top with fresh parmesan and crispy prosciutto*** or bacon bits if desired! See below note.
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NOTES:
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*To peel a butternut squash, first trim off both ends, then use a sharp peeler or paring knife to remove the skin, working from the top of the neck down to the bulb. For an easier peeling experience, you can microwave the squash for 2-3 minutes to soften the skin before peeling
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**To blend hot liquids safely, cool them slightly first, and fill the blender jar no more than halfway. Start blending on a low speed, remove the center cap from the lid to allow steam to escape, and place a towel over the lid, holding it firmly. Blend in small batches to reduce pressure buildup.
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*** To make crispy prosciutto, line the prosciutto on a baking sheet and bake at 375 for 10 – 15 minutes. Allow it to cool and then crumble into medium sized pieces. I like to prepare this ahead of time!
