Roasted Butternut Squash Pasta with Creamy Feta, Crispy Sage & Hot Honey Walnuts

Roasted Butternut Squash Pasta with Creamy Feta, Crispy Sage & Hot Honey Walnuts is a cosy, flavour-packed pasta dish that brings together sweet roasted butternut squash, creamy feta, Parmesan, and tender pasta. The squash is roasted with maple syrup and warm spices before being blended into a silky sauce that coats every piece of pasta.

To finish, crispy fried sage and crunchy walnuts coated in hot honey add a delicious contrast of texture, while lemon juice and fresh herbs brighten the rich sauce. It is an easy yet impressive dinner that is especially comforting on a cool evening.

Ingredients

For the Roasted Butternut Squash

• 3 cups butternut squash, peeled, seeded, and cubed (420 g)
• 2 tbsp olive oil (30 ml)
• 1 tbsp maple syrup (20 g)
• 1 tsp garlic powder (3 g)
• 1 tsp dried thyme (1 g)
• ½ tsp smoked paprika (1 g)
• ¾ tsp kosher salt (4 g)
• ½ tsp black pepper (1 g)

For the Pasta

• 12 oz pasta, such as rigatoni or penne (340 g)
• 1 cup vegetable or chicken broth (240 ml)
• ½ cup heavy cream (120 ml)
• ¾ cup crumbled feta cheese (110 g)
• ¼ cup grated Parmesan cheese (25 g)
• 2 garlic cloves, minced (6 g)
• 1 tbsp fresh lemon juice (15 ml)
• ½ tsp black pepper (1 g)

For the Crispy Sage

• 12 fresh sage leaves (5 g)
• 2 tbsp olive oil (30 ml)

For the Hot Honey Walnuts

• ¾ cup walnuts, roughly chopped (85 g)
• 2 tbsp hot honey (42 g)
• ¼ tsp red pepper flakes (0.5 g)
• Pinch of kosher salt

For Garnish (Optional)

• ¼ cup crumbled feta cheese (40 g)
• 1 tbsp fresh sage, finely chopped (3 g)
• 1 tbsp fresh parsley, chopped (4 g)
• 1 tsp lemon zest (2 g)

How to Make It

1. Roast the Butternut Squash

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Add the cubed butternut squash to a large bowl and toss with olive oil, maple syrup, garlic powder, dried thyme, smoked paprika, kosher salt, and black pepper until evenly coated.

Spread the squash over the prepared baking sheet in a single layer, leaving a little space between the pieces. Roast for 25–30 minutes, turning halfway through, until the squash is tender and caramelised around the edges.

2. Cook the Pasta

While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Before draining, reserve 1 cup of pasta water. Drain the pasta and set it aside.

3. Make the Creamy Butternut Squash Sauce

Transfer about half of the roasted butternut squash to a blender. Add the broth, heavy cream, feta cheese, Parmesan, minced garlic, lemon juice, and black pepper. Blend until smooth and creamy.

Pour the blended sauce into a large skillet and place it over medium-low heat. Add the cooked pasta and toss gently until it is evenly coated. Add a splash of the reserved pasta water at a time, tossing between additions, until the sauce becomes silky and coats the pasta beautifully.

4. Add the Roasted Squash

Stir the remaining roasted butternut squash into the pasta, keeping some of the pieces intact. This adds a pleasant contrast to the smooth creamy sauce and gives the finished dish plenty of texture.

5. Make the Crispy Sage

Heat the olive oil in a small skillet over medium heat. Add the fresh sage leaves and fry for 30–60 seconds per side, or until crisp. Carefully transfer the sage to a paper towel-lined plate to drain.

6. Prepare the Hot Honey Walnuts

Using the same skillet, add the chopped walnuts and toast over medium-low heat for 3–4 minutes, stirring frequently so they toast evenly.

Drizzle the hot honey over the walnuts, then add the red pepper flakes and a pinch of kosher salt. Stir for 30–60 seconds, until the walnuts are glossy and lightly caramelised. Remove from the heat.

7. Assemble and Serve

Divide the creamy butternut squash pasta among serving bowls. Top with the hot honey walnuts and crispy sage. Finish with crumbled feta, fresh parsley, lemon zest, and a little chopped sage, if desired.

Serve immediately while the pasta is warm and the sage and walnuts are still crisp.

Why This Recipe Works

This pasta works because the roasted butternut squash brings natural sweetness and a caramelised flavour to the sauce. Blending it with feta, Parmesan, cream, broth, garlic, and lemon creates a smooth and savoury sauce that feels rich without relying on a complicated preparation.

The toppings make the dish especially satisfying. Crispy sage adds a fragrant, savoury crunch, while hot honey walnuts provide sweetness, gentle heat, and texture. A little lemon zest and fresh parsley at the end help balance the creamy sauce and brighten each serving.

Tips for the Best Butternut Squash Pasta

• Give the squash space: Spread the cubes in a single layer so they roast and caramelise rather than steam.
• Save the pasta water: The starchy water helps loosen the sauce and gives it a silky consistency.
• Keep some squash chunky: Blending only half of the roasted squash gives the pasta both a creamy sauce and tender pieces throughout.
• Watch the sage carefully: Sage leaves become crisp quickly, so keep an eye on them while frying.
• Stir the walnuts frequently: The hot honey can caramelise quickly, so remove them from the heat as soon as they become glossy.
• Finish just before serving: Add the crispy sage and hot honey walnuts at the end to preserve their texture.

Serving Suggestions

This pasta is satisfying enough to serve as a complete meal, but it also pairs beautifully with a simple green salad or lightly dressed seasonal vegetables. A little extra crumbled feta and fresh parsley on top adds colour and freshness.

For the best contrast, serve the pasta immediately after assembling it, while the sauce is creamy, the pasta is warm, and the sage and walnuts are crisp.

Frequently Asked Questions

Can I use another type of pasta?

Yes. Rigatoni and penne work particularly well because their shapes hold the creamy sauce, but other short pasta shapes can also be used.

Can I make this pasta without the hot honey?

Yes. The hot honey walnuts add sweetness and gentle heat, but they can be left out if preferred. You can also use regular honey and adjust the red pepper flakes to taste.

Can I prepare the roasted squash ahead of time?

Yes. The roasted squash can be prepared ahead and kept refrigerated until you are ready to make the pasta. Warm it gently before blending or adding it to the finished dish.

Can I use vegetable broth instead of chicken broth?

Yes. Vegetable broth works well and keeps the dish suitable for a vegetarian-style preparation, provided the other ingredients used are also vegetarian.

How can I keep the walnuts and sage crispy?

Prepare both shortly before serving and add them to the pasta at the very end. Keeping them separate from the creamy sauce until serving helps preserve their crisp texture.

Can I substitute the feta cheese?

Feta provides a salty, tangy flavour and creamy texture in the sauce. If needed, another crumbly cheese can be used, although the flavour and consistency of the finished sauce will change.

Nutrition & Timing

Details	Amount
Servings	6
Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes
Calories	575 kcal
Protein	17 g
Carbohydrates	72 g
Fat	26 g
Fiber	7 g
Sugar	14 g
Sodium	690 mg

Final Thoughts

Roasted Butternut Squash Pasta with Creamy Feta, Crispy Sage & Hot Honey Walnuts brings together everything that makes a comforting pasta dinner memorable: creamy sauce, caramelised vegetables, salty cheese, crisp herbs, crunchy nuts, and a touch of sweet heat.

It is a simple recipe with plenty of layers of flavour and texture, making it a lovely choice for a cosy family dinner or a more special meal when you want something warm, colourful, and satisfying.

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