Baked Feta Spaghetti With Squash, Sage & Honey

My twist on the TikTok viral trend! Baked Feta pasta, with butternut squash, sage and honey. Super simple and packed full of flavour.

Ok I did it, I hopped on to the latest TikTok trend. It seemed to good of an opportunity to miss. It looked ridiculously simple and SO good! The usual recipe requires cherry tomatoes, basil and your choice of pasta. I wanted to mix the flavours up, so I used butternut squash, fresh sage, a little drizzle of honey and a little chilli flakes to add a little spice. The sweet, salty heat is amazing! You’ll fall in love with this recipe and the super simple method.

This recipe requires no prep…and I mean it. I buy my squash frozen already in chunks so literally throw that in you baking dish with the feta, salt and olive oil and it’s cooking. As easy as any ready meal or oven dish.

Once the feta and squash has been in the oven for 30 minutes, I like to turn the squash a little just to ensure an even bake. This is also when you add the sage and garlic and return to the oven for a further 10 minutes.

Once it’s out of the oven, the fun part begins, add a little reserved pasta water and your cooked spaghetti or pasta of choice and mix it all through, the creaminess will have your mouth watering! And that’s literally all there is to it! Let me know if you five it a try and what you think!

Baked Feta Spaghetti With Squash, Sage & Honey

Recipe by Sarah’s Healthy KitchenCourse: Mains, vegetarianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

40

minutes
Calories

448

kcal

My twist on the TikTok viral trend! Baked Feta pasta, with butternut squash, sage and honey. Super simple and packed full of flavour.

Ingredients

  • 320g frozen butternut squash cubes

  • 200g block Feta cheese

  • 20ml olive oil

  • Handful of sage leaves, chopped

  • 2 cloves of garlic, minced

  • 200g dry spaghetti

  • 40g honey

  • Chilli flakes

Directions

  • Preheat oven to 200°c. Place the squash chunks in a large baking dish, and drizzle with half the olive oil. Stir to coat the squash, then put the feta in the centre of the dish and drizzle the remaining oil over the feta. Season well with salt and bake for 30 minutes.
  • Remove from the oven and turn over the squash pieces, sprinkle over the garlic and the chopped sage. Turn the oven to 230°c and place back in for 10 minutes.
  • Cook the spaghetti as per packet instructions (10 minutes). Reserve 250ml of the pasta water before draining.
  • Remove the squash from the oven, season with pepper, add the honey and begin to break up the feta and mash into the squash pieces, add the water and spaghetti, continue to stir together, ensuring all spaghetti is evenly coated.
  • Serve with a sprinkle of chilli flakes.

Notes

  • Per serving Kcal 448 Fat 17.6 Carbs 55.3 Protein 15.9

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