Roasted Butternut Squash & Feta Pasta
Sweet roasted squash, tangy feta, and a kick of hot honey melt into a creamy sauce that pairs perfectly with the Taste Republic Linguini. If you only bookmark one gluten-free pasta for fall, make it this one! 🧡
The trick is letting the oven do everything! 😉 Squash, feta, garlic, and seasonings roast together in one dish, then get stirred together into a creamy sauce right in the pan.
Toss in Taste Republic's gluten-free linguini and a splash of pasta water, and dinner is done. We made ours dairy-free, but regular feta and Parmesan work just as well.
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What You'll Need
- 1 small butternut squash, peeled and cut into cubes
- 1 block feta (dairy-free or regular)
- Olive oil, for drizzling
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- 2 cloves garlic, minced
- 2 tsp hot honey
- 1 package Taste Republic gluten-free linguini
- Parmesan (dairy-free or regular), for topping
- Fresh sage, for topping
Step 1 & 2: Preheat the oven and roast the squash + feta
Heat your oven to 400°F (200°C). While it warms up, peel and cube the squash and mince the garlic. Set the block of feta in the center of a baking dish and scatter the squash cubes around it. Drizzle everything with olive oil, then sprinkle on the salt, black pepper, red pepper flakes, and garlic. Finish with the hot honey.
Roast for about 40 minutes, until the squash is fork-tender and the feta is soft and golden at the edges.
Step 3: Cook the linguini
While the squash roasts, cook the linguini according to the package directions. Before draining, scoop out about 1 cup of the starchy pasta water and set it aside. You’ll use it to loosen the sauce.
Step 4: Stir together into a creamy sauce
Pull the dish from the oven and stir the squash, feta, and garlic together with a spatula or fork until mostly smooth. Add the drained linguini and toss to coat.
Pour in the reserved pasta water a splash at a time, tossing as you go, until the sauce turns glossy and clings to every strand.
Step 5: Finish and serve
Divide the pasta into bowls and top with grated Parmesan and fresh sage. Taste and add a pinch more salt or an extra drizzle of hot honey if you like. Serve right away while it’s warm and creamy.
Tips, swaps, and storage
- Shortcut: Use pre-cubed butternut squash from the produce section to skip the peeling.
- No hot honey? Stir a pinch of extra red pepper flakes into regular honey.
- Herb swap: Fresh thyme or rosemary work if you can’t find sage. Crisping the sage leaves in a little olive oil adds a nice crunch.
- Make it heartier: Toss in cooked chicken sausage or a handful of baby spinach at the end.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to bring back the creaminess.
Pasta is a favorite of ours at Love Me Gluten Free!
Watch us make it over on our Instagram page! 😋
P.S. You Don't Want to Miss Out
We included a Taste Republic free product coupon in the October 2026 Love Me Gluten Free Monthly Subscription Box. Did you know that we include coupons and other goodies like this almost every month? Don't miss out.
You can also get $4 off your next purchase of any Taste Republic product here - an exclusive offer from Love Me Gluten Free!
