Save A creamy, comforting pasta dish featuring sweet roasted butternut squash, tangy goat cheese, and fragrant crispy sage. Perfect for cozy autumn dinners.
This recipe is a family favorite that I often make during the fall to bring warmth and comfort to the table.
Ingredients
- 1 medium butternut squash: about 1.2 kg 2.5 lbs peeled seeded and cut into 1-inch cubes
- 2 cloves garlic: finely chopped
- 350 g short pasta: rigatoni penne or fusilli
- 150 g fresh goat cheese: crumbled
- 40 g grated Parmesan cheese: about 1/4 cup
- 15 fresh sage leaves:
- 2 tbsp olive oil:
- 1 tbsp unsalted butter:
- Salt and freshly ground black pepper: to taste
- Zest of 1 lemon: for brightness (optional)
- 1/4 tsp chili flakes: for heat (optional)
- 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 This dish always brings smiles at our family dinners especially during chilly autumn evenings.
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
Allergen Information
Contains Milk goat cheese Parmesan butter Wheat pasta. For gluten-free Use gluten-free pasta. For dairy-free Substitute vegan cheese and omit Parmesan and butter. Always check cheese and pasta labels for potential allergens.
Save This pasta is perfect for quick weeknight dinners yet impressive enough for guests.