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Roasted Squash, Feta And Sage Sauce Recipe

Roasted Squash, Feta And Sage Sauce Recipe

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course How To, Sauces, Dips & Spreads
Servings 4


  • 500 g butternut squash flesh, diced
  • 1 small red onion, thinly sliced
  • 1 tablespoon chopped sage
  • 5 tablespoons extra virgin olive oil
  • 4 garlic cloves, finely chopped
  • A pinch of dried chilli flakes
  • 50 g pine nuts
  • 200 g feta cheese, diced
  • Sea salt and freshly ground black pepper


  • #Roasting the squash and onion first adds a slightly smoky flavour to this pasta sauce. You can use either butternut squash or pumpkin – in either case you will need a 750-g vegetable to yield 500 g of flesh.# Preheat the oven to 220 °C (425 °F) Gas 7.
  • Put the squash, onion, sage, 1 tablespoon of the oil and some seasoning in a roasting tin, toss well and roast for 30 minutes, or until the vegetables are golden and cooked through.
  • Heat the remaining oil in a large frying pan and gently fry the garlic, chilli flakes and a little seasoning for 2-3 minutes until soft, but not browned. Add the pine nuts and stir-fry for 2-3 minutes until lightly browned. Add the roasted squash, onions, sage and the feta, and stir well until combined. Serve at once.
Keyword Sauce recipes