Save to Pinterest A creamy, comforting pasta dish featuring sweet roasted butternut squash, tangy goat cheese, and fragrant crispy sage. Perfect for cozy autumn dinners.
This recipe quickly became a favorite during chilly evenings when I Craved something hearty yet elegant.
Ingredients
- Butternut squash: 1 medium about 1.2 kg 2.5 lbs peeled seeded and cut into 1-inch cubes
- Garlic: 2 cloves finely chopped
- Short pasta: 350 g 12 oz rigatoni penne or fusilli
- Fresh goat cheese: 150 g 5 oz crumbled
- Grated Parmesan cheese: 40 g 1/4 cup
- Fresh sage leaves: 15 leaves
- Olive oil: 2 tbsp
- Unsalted butter: 1 tbsp
- Salt and black pepper: to taste
- Lemon zest: zest of 1 lemon optional
- Chili flakes: 1/4 tsp optional
- Additional Parmesan: for serving
Instructions
- Preheat oven:
- Preheat the oven to 220°C 425°F Line a baking tray with parchment paper
- Roast squash:
- 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
- Cook pasta:
- 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
- Fry sage leaves:
- 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
- Sauté garlic:
- Add chopped garlic to the skillet and sauté for 1 minute until fragrant
- Add squash:
- Add the roasted squash to the skillet and gently mash about half with a spoon to create a creamy base
- Add pasta and cheese:
- 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
- Season:
- Season to taste with salt pepper lemon zest and chili flakes if using
- Serve:
- Serve immediately topped with crispy sage leaves and extra Parmesan
Save to Pinterest My family always looks forward to this dish on weekend dinners when we want something special but simple.
Optional Variations
Swap goat cheese for ricotta or feta for a milder or tangier flavor. Add a splash of heavy cream for extra richness.
Pairing Suggestions
Pairs wonderfully with a crisp Sauvignon Blanc or a light Italian white wine to complement the creamy and sweet flavors.
Allergen Information
Contains milk wheat For gluten-free use gluten-free pasta For dairy-free substitute vegan cheese and omit Parmesan and butter Always check labels for allergens.
Save to Pinterest This dish is both a comforting meal and a beautiful presentation for autumn gatherings.
Questions & Answers
- → How do I roast butternut squash evenly?
Cut squash into uniform 1-inch cubes and toss with oil, salt, and pepper. Spread in a single layer on a baking tray to ensure even caramelization.
- → Can I use other pasta types for this dish?
Yes, short pasta shapes like rigatoni, penne, or fusilli work best as they hold the creamy sauce well.
- → What’s the best way to make the sauce creamy?
Gently mashing roasted squash and mixing it with goat cheese, Parmesan, and reserved pasta water creates a smooth, silky texture.
- → How do crispy sage leaves enhance the dish?
Frying fresh sage leaves in butter or oil releases their aroma and adds a crunchy, herbal contrast to the creamy pasta.
- → Can this dish accommodate dietary restrictions?
Use gluten-free pasta for gluten sensitivity and substitute vegan cheese while omitting Parmesan and butter for dairy-free needs.