Save A creamy, comforting pasta dish featuring sweet roasted butternut squash, tangy goat cheese, and fragrant crispy sage. Perfect for cozy autumn dinners.
This is one of my favorite comfort foods during the fall season that always brings warmth to the table.
Ingredients
- Vegetables: 1 medium butternut squash (about 1.2 kg / 2.5 lbs) peeled seeded and cut into 1-inch cubes, 2 cloves garlic finely chopped
- Pasta: 350 g (12 oz) short pasta (rigatoni penne or fusilli)
- Cheese & Dairy: 150 g (5 oz) fresh goat cheese crumbled, 40 g (1/4 cup) grated Parmesan cheese
- Herbs & Aromatics: 15 fresh sage leaves
- Pantry: 2 tbsp olive oil, 1 tbsp unsalted butter, Salt and freshly ground black pepper to taste
- Optional: Zest of 1 lemon (for brightness), 1/4 tsp chili flakes (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 My family eagerly gathers around this pasta every autumn evening creating cozy memories that last.
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
Nutritional Information
Calories 460 Total Fat 15 g Carbohydrates 65 g Protein 15 g per serving
Save This dish brings comfort and flavor in every bite making it perfect for family dinners or meal prep.
Recipe Guide
- → What type of pasta works best for this dish?
Short pasta shapes like rigatoni, penne, or fusilli are ideal as they hold the creamy sauce well.
- → Can I substitute goat cheese with another cheese?
Yes, ricotta or feta can be used as alternatives to goat cheese for a different but still creamy texture.
- → How should the sage be prepared for optimal flavor?
Frying fresh sage leaves in olive oil and butter until crisp brings out a fragrant, nutty aroma that complements the dish.
- → Is it possible to make this dish dairy-free?
To make it dairy-free, substitute vegan cheese for goat cheese and omit Parmesan and butter.
- → What enhances the flavor of roasted butternut squash here?
Roasting with olive oil, salt, and pepper until tender and golden enhances the squash's natural sweetness and depth.