A creamy pasta blending roasted butternut squash, tangy goat cheese, and crispy sage for a warm main dish.
# What you'll need:
→ 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 - ¼ cup grated Parmesan cheese
→ Herbs & Aromatics
06 - 15 fresh sage leaves
→ Pantry
07 - 2 tbsp olive oil
08 - 1 tbsp unsalted butter
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
→ Optional
11 - Zest of 1 lemon
12 - ¼ tsp chili flakes
13 - Additional grated Parmesan, for serving
# Method:
01 - Set the oven to 425°F and line a baking tray with parchment paper.
02 - Toss cubed squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the prepared tray and roast for 25 to 30 minutes, turning once, until golden and tender.
03 - Bring a large pot of salted water to boil. Cook pasta until al dente according to package directions. Reserve 1 cup of pasta water, then drain.
04 - Heat remaining 1 tablespoon olive oil and butter in a large skillet over medium heat. Fry sage leaves until crisp, about 1 to 2 minutes, then transfer to paper towels to drain.
05 - Add chopped garlic to the skillet and cook for 1 minute until fragrant.
06 - Add roasted squash to the skillet and gently mash about half with a spoon to form a creamy foundation.
07 - Lower heat to low. Add pasta, goat cheese, grated Parmesan, and a splash of reserved pasta water to the skillet. Toss until the mixture is evenly coated and creamy, adding more pasta water to reach desired consistency.
08 - Adjust seasoning with salt, pepper, lemon zest, and chili flakes if using. Serve immediately, topped with crispy sage and extra Parmesan.
