# Components:
→ Vegetables
01 - 1 medium butternut squash (approximately 2.5 lbs), peeled, seeded, and cut into 1-inch cubes
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
→ 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
# Preparation Steps:
01 - Preheat oven to 425°F. Line a baking tray with parchment paper.
02 - Toss squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on tray and roast 25–30 minutes, turning once, until tender and golden.
03 - Bring large pot of salted water to boil. Cook pasta until al dente per package instructions. Reserve 1 cup pasta water then drain.
04 - In large skillet, heat remaining 1 tablespoon olive oil and butter over medium heat. Fry sage leaves 1–2 minutes until crisp; transfer to paper towel.
05 - Add garlic to skillet and sauté 1 minute until fragrant.
06 - Add roasted squash to skillet; gently mash half with spoon to create creamy base.
07 - Reduce heat to low. Add pasta, goat cheese, Parmesan, and splash of reserved pasta water. Toss to combine and create creamy sauce, adding more water as needed.
08 - Season with salt, pepper, lemon zest, and chili flakes if using. Serve immediately topped with crispy sage and extra Parmesan.
