A creamy dish featuring roasted butternut squash, tangy goat cheese, and crispy sage for cozy autumn dining.
# Components:
→ Vegetables
01 - 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes (about 2.5 lbs)
02 - 2 cloves garlic, finely chopped
→ Pasta
03 - 12 oz short pasta (rigatoni, penne, or fusilli)
→ Cheese & Dairy
04 - 5 oz fresh goat cheese, crumbled
05 - 1/4 cup grated Parmesan cheese (about 1.4 oz)
→ Herbs & Aromatics
06 - 15 fresh sage leaves
→ Pantry
07 - 2 tablespoons olive oil
08 - 1 tablespoon unsalted butter
09 - Salt and freshly ground black pepper, to taste
→ Optional
10 - Zest of 1 lemon
11 - 1/4 teaspoon chili flakes
12 - Additional Parmesan cheese, for serving
# Method:
01 - Preheat oven to 425°F. Line a baking tray with parchment paper. Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the tray.
02 - Roast the squash for 25 to 30 minutes, turning once halfway through, until golden and tender.
03 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1 cup of pasta water, then drain the pasta.
04 - In a large skillet, heat remaining 1 tablespoon olive oil and butter over medium heat. Fry sage leaves until crisp, about 1 to 2 minutes. Transfer to paper towel to drain.
05 - Add chopped garlic to the skillet and sauté for 1 minute until fragrant.
06 - Add roasted squash to the skillet and gently mash about half with a spoon to create a creamy base.
07 - Reduce heat to low. Add cooked pasta, goat cheese, grated Parmesan, and a splash of reserved pasta water to the skillet. Toss until ingredients are coated and sauce is creamy, adding more pasta water as needed.
08 - Season mixture with salt, pepper, lemon zest, and chili flakes, if using. Serve immediately topped with crispy sage leaves and additional Parmesan.
