Roasted Butternut Squash Feta Pasta With Sage

This creamy and cozy Butternut Squash Feta Pasta is everything you want in a fall dinner: warm, comforting, and packed with savory-sweet flavor. It's a twist on the viral baked feta tomato pasta, but in my opinion, this version is even better. The roasted butternut squash brings natural sweetness, the feta melts into a rich, tangy sauce, and a few pantry spices pull everything together.

This cozy fall pasta is the kind of dish that reminds you that eating well doesn't have to be boring. It's simple, satisfying, and packed with flavor-and that's exactly the kind of food I love sharing.

It's inspired by the viral baked feta pasta we all saw on TikTok (and probably made a few times), but this version is even better. I swapped the tomatoes for sweet, caramelized butternut squash and skipped the extra prep by using frozen butternut squash, just like I do in my Butternut Squash Tomato Soup and Butternut Squash Feta Salad. No peeling. No chopping. Just toss it in the pan and roast. That shortcut alone makes it a win for busy weeknights.

I've tested this recipe on lazy Sundays, for quick weeknight dinners, and even as part of my fall meal prep rotation; it holds up really well for next-day lunches or dinners. As a nutrition coach and recipe developer, I believe nourishing meals should still feel fun and cozy. This pasta checks every box: it's creamy, slightly sweet, full of flavor, and comes together with minimal effort.

For more cozy fall recipes, check out my Sheetpan Vitamix Tomato Soup, Dutch Oven Pot Roast, Apple Cider Braised Chicken Thighs, or Dutch Oven Short Rib Rigatoni.

Ingredients You'll Need

• Butternut Squash: I love using organic frozen butternut squash here because it saves so much time-no peeling, chopping, or wrestling with a slippery squash. Just thaw and toss it on the sheet pan. It brings that naturally sweet, earthy flavor and blends up into a super creamy, velvety sauce that feels rich without needing any heavy cream. Also, butternut squash is naturally rich in vitamin A, potassium, and fiber, making it a nourishing addition to this cozy pasta dish.
• Yellow Onion: Roasts right alongside the squash and adds that cozy, savory depth. When it caramelizes in the oven, it gives the sauce a little something extra that makes people ask, "Wait…what's in this?!"
• Garlic: Whole cloves roast until golden and soft, then blend right into the sauce for a mellow garlic flavor that's not overpowering. Roasted garlic is one of those little things that adds major flavor with barely any effort.
• Avocado Oil: A high-heat neutral oil that's perfect for roasting. It helps everything get that nice caramelization on the edges and brings a little richness without weighing things down.
• Crushed Red Pepper Flakes: Don't skip these. I mean it! Just a pinch adds the perfect touch of heat that balances the sweetness of the squash and the saltiness of the feta. That little warmth is what brings it all together.
• Herbes de Provence: This is one of my favorite blends to cook with in the fall. The floral, woodsy notes give the dish a cozy, herbaceous vibe that feels fancy, but it's just a pantry spice blend.
• Sea Salt and Black Pepper: These two are doing a lot of heavy lifting here. Sea salt is a must for both the roasting and the pasta water. And fresh cracked pepper adds a little bite that works especially well with the feta and garlic.
• Feta Cheese: This is where the magic happens. The Feta melts down into the squash and creates a savory, tangy, creamy sauce that coats every noodle. I use a block of feta, not the crumbles because it melts smoothly and tastes better after roasting.
• Pasta: I always reach for gluten-free pasta here. Jovial brown rice pasta is my go-to and holds up beautifully. I recommend a smaller cut like elbows, shells, or orecchiette because they catch all that silky sauce in their little pockets. Bonus: the sauce-to-noodle ratio is chef's kiss.
• Pasta Water: This is liquid gold. The starch helps create a butternut squash pasta sauce that clings beautifully.  Always save at least a cup before draining. 
• Fresh Sage and Basil (Optional but encouraged): I clip these straight from my garden, and they absolutely complete the dish. Sage adds a warm, earthy note while basil brightens things up. Together, they bring the fall vibes in a way that feels fresh, not heavy.
• Parmesan Cheese (Optional): A final shower of freshly grated Parm ties everything together and adds that umami richness. You can leave it out, but I never do.

See the recipe card for full information on ingredients and quantities.

Substitutions And Variations

• Feta Cheese: I love the salty-tangy flavor of a good block of feta, but if you're not into it or need to keep things dairy-free, you can totally swap in a dairy-free feta-style cheese. Goat cheese also works here if you want something a little creamier and tangier.
• Frozen Butternut Squash: If you've got a fresh squash to use up, go for it, just peel, cube, and roast it a little longer. I use frozen because it saves time and still tastes great, but fresh works just as well if you're in the mood to chop.
• Pasta: I usually stick with gluten-free pasta and love the brown rice pasta from Jovial-it holds its shape, doesn't get mushy, and soaks up sauce like a champ. But if you're not gluten-free, go with a traditional wheat pasta that's made in Italy. The quality really does make a difference. Look for something that's bronze-cut and slow-dried; little details give the pasta a better texture and help the sauce cling to every bite. For this recipe, I recommend a short shape like elbows, shells, or orecchiette. They're perfect for catching all that creamy sauce.
• Low-Carb Option: If you're keeping things lower carb, swap the pasta for roasted spaghetti squash or even zoodles. They won't soak up the sauce quite the same, but they still taste great and keep the dish light.
• Spices: No Herbes de Provence? No problem. Thyme or rosemary would be delicious here and bring those cozy fall flavors. You can also toss in some Italian seasoning if that's what you have on hand.
• Add Protein: If you want to bulk this up a bit, shredded rotisserie chicken is an easy add-in. I also enjoy eating this as a side to a nice grilled steak. Either one makes it extra satisfying without adding much effort.

Nadia's Expert Tips And Notes

• Don't skip the pasta water: Seriously, it's what makes the sauce silky and helps it cling to every noodle. I always save at least a cup before draining, just in case I need to loosen things up. Salt that pasta water like you mean it. You want it to taste like the sea. It's one of the easiest ways to boost flavor without doing anything extra.
• Let everything cool a bit before blending: Trust me, hot veggies + steam + a sealed blender lid is not the move. Give it a few minutes to cool down before blending for safety and a smooth texture.
• Use a high-speed blender if you've got one: It'll give you the creamiest, dreamiest sauce. A food processor works, too, but the texture might be a little more rustic.
• Roast the sage if you're using it: Toss a few whole leaves in with the veggies. They get crispy and earthy and add the perfect little fall touch.

What To Serve With Feta And Butternut Squash Pasta

• Toppings: Finish with chopped fresh sage or basil (I grab mine straight from the garden), a generous sprinkle of parmesan, and a little drizzle of good olive oil. These simple additions bring out the cozy fall flavors.
• Greens: Keep it fresh with a simple salad of arugula, lemon vinaigrette, and toasted walnuts. Or try my heirloom tomato burrata salad. If you're making this in late summer, it's light, refreshing, and balances the richness of the pasta.
• Proteins: For a heartier plate, pair it with my smoked boneless chicken thighs, Traeger chicken kabobs, or Traeger grilled salmon. Both add protein and a little smoky contrast that works so well with the creamy sauce.
• Sides: Roasted veggies are always a win here-think smoked green beans or maple roasted Brussels sprouts. If you're in a cozy mood, you could even serve it with a side of my butternut squash tomato soup for a squash-on-squash moment.

Meal Prep Tip: This pasta holds up beautifully as a make-ahead meal. You can prep the sauce in advance and store it in the fridge for 3-4 days. When you're ready to serve, just cook your pasta, toss it with the sauce, and warm it gently on the stove. It's one of my favorite cozy options to batch on Sunday and enjoy during the week. It also pairs great with smoked mains-I'll often prep this while something like my whole smoked chicken finishes on the grill.

Storage And Reheating

• Storage: Store any leftovers in an airtight container in the fridge for up to 4 days. The sauce will thicken a bit as it sits, but the flavor holds up beautifully. If you can, store the pasta and sauce separately-that way the noodles don't soak up too much of the sauce while it sits. It makes reheating easier and keeps the texture just right. 
• Reheating: Reheat gently in a small saucepan over low heat. Add a splash of pasta water, broth, or even a little filtered water to loosen up the sauce as it warms. Stir frequently until it's heated through and creamy again-don't rush it, low and slow is best here to keep the texture smooth.