# What You'll Need:
→ Vegetables
01 - 1 medium butternut squash (about 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 tbsp olive oil
08 - 1 tbsp unsalted butter
09 - Salt and freshly ground black pepper, to taste
→ Optional
10 - Zest of 1 lemon
11 - 1/4 tsp chili flakes
12 - Additional Parmesan cheese, for serving
# How to Make It:
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. Arrange on the tray in a single layer. Roast for 25-30 minutes, turning once, until golden and tender.
03 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup 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 (1-2 minutes). Transfer to paper towel to drain.
05 - Add chopped garlic to the skillet and sauté for 1 minute until fragrant.
06 - Add roasted squash to the skillet and gently mash about half with a spoon to form a creamy base.
07 - Reduce heat to low. Add cooked pasta, goat cheese, grated Parmesan, and a splash of reserved pasta water to the skillet. Toss until creamy, adding more pasta water as needed.
08 - Season with salt, pepper, lemon zest, and chili flakes if desired. Serve immediately topped with crispy sage and extra Parmesan.
