Save A creamy, comforting pasta dish featuring sweet roasted butternut squash, tangy goat cheese, and fragrant crispy sage. Perfect for cozy autumn dinners.
This dish quickly became a family favorite for chilly nights and festive occasions.
Ingredients
- Butternut squash: 1 medium (about 1.2 kg / 2.5 lbs), peeled, seeded, and cut into 1-inch cubes
- Garlic: 2 cloves, finely chopped
- Short pasta: 350 g (12 oz) rigatoni, penne, or fusilli
- Fresh goat cheese: 150 g (5 oz), crumbled
- Grated Parmesan cheese: 40 g (1/4 cup)
- Fresh sage leaves: 15
- Olive oil: 2 tbsp
- Unsalted butter: 1 tbsp
- Salt and freshly ground black pepper: to taste
- Lemon zest: zest of 1 lemon (optional for brightness)
- Chili flakes: 1/4 tsp (optional for heat)
- Additional Parmesan: for serving
Instructions
- Step 1:
- Preheat the oven to 220°C (425°F). Line a baking tray with parchment paper.
- Step 2:
- Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on the tray. Roast for 25 30 minutes, turning once, until golden and tender.
- Step 3:
- While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- Step 4:
- In a large skillet, heat the remaining 1 tablespoon olive oil and butter over medium heat. Add the sage leaves and fry until crisp (about 1 2 minutes). Remove sage to a paper towel to drain.
- Step 5:
- Add chopped garlic to the skillet and sauté for 1 minute until fragrant.
- Step 6:
- Add the roasted squash to the skillet and gently mash about half with a spoon to create a creamy base.
- Step 7:
- Reduce heat to low. Add the cooked pasta to the skillet, along with the goat cheese, grated Parmesan, and a splash of reserved pasta water. Toss until everything is coated and creamy, adding more pasta water as needed for a silky sauce.
- Step 8:
- Season to taste with salt, pepper, lemon zest, and chili flakes if using.
- Step 9:
- Serve immediately, topped with crispy sage leaves and extra Parmesan.
Save Making this pasta together has become a lovely family ritual, perfect for sharing stories over dinner.
Notes
For extra richness, stir in a splash of heavy cream with the goat cheese. Swap goat cheese for ricotta or feta if desired. Pairs well with a crisp white wine such as Sauvignon Blanc.
Required Tools
Large baking tray, parchment paper, large pot, colander, large skillet, wooden spoon or spatula, chefs knife and cutting board.
Nutritional Information
Per serving: 460 calories, 15 g total fat, 65 g carbohydrates, 15 g protein.
Save This pasta is best served fresh but can be reheated gently with a splash of water to loosen the sauce.
Recipe FAQ
- → How do I roast butternut squash evenly?
Cut squash into uniform cubes and spread in a single layer with a bit of oil and seasoning. Roast at 220°C (425°F) until golden and tender, turning halfway.
- → Can I use another type of cheese instead of goat cheese?
Yes, ricotta or feta are good alternatives that provide a creamy texture with different flavor profiles.
- → What pasta types work best with this dish?
Short pastas like rigatoni, penne, or fusilli hold the creamy sauce nicely and complement the roasted squash.
- → How do I make the sage crispy without burning it?
Fry fresh sage leaves in olive oil and butter over medium heat for 1-2 minutes until crisp, then drain on paper towels.
- → Can this dish be adapted for gluten-free diets?
Substitute regular pasta with gluten-free pasta and check labels to ensure all ingredients are safe for gluten-free needs.
- → What adds brightness to the dish?
A touch of lemon zest is used to brighten the rich flavors and balance the creamy elements.