Save 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 family favorite during chilly months and I enjoy how simple it is to prepare yet feels special.
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
- Pasta: 350 g (12 oz) short pasta (rigatoni penne or fusilli)
- Goat cheese: 150 g (5 oz) fresh crumbled
- Parmesan cheese: 40 g (1/4 cup) grated
- Sage leaves: 15 fresh
- Olive oil: 2 tbsp
- Unsalted butter: 1 tbsp
- Salt and black pepper: to taste
- Lemon zest: zest of 1 lemon for brightness
- Chili flakes: 1/4 tsp for heat
- Additional Parmesan: for serving
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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:
- 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.
- Fry sage:
- 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.
- Sauté garlic:
- Add chopped garlic to the skillet and sauté for 1 minute until fragrant.
- Mash squash:
- Add the roasted squash to the skillet and gently mash about half with a spoon to create a creamy base.
- Combine 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 My family particularly enjoyed this dish on a chilly weekend dinner where everyone warmed up with seconds.
Notes
For extra richness stir in a splash of heavy cream with the goat cheese. Swap goat cheese for ricotta or feta if desired. Pairs well with a crisp white wine such as Sauvignon Blanc.
Allergen Information
Contains Milk (goat cheese Parmesan butter) and 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
Per serving Calories 460 Total Fat 15 g Carbohydrates 65 g Protein 15 g
Save This pasta recipe is sure to become a staple in your fall menu full of flavor and comfort.
Recipe FAQ
- → How do I get the butternut squash tender?
Roast the butternut squash cubes at 220°C (425°F) for 25–30 minutes until golden and easily pierced with a fork for perfect tenderness.
- → Can I use other cheeses instead of goat cheese?
Yes, ricotta or feta are good substitutes that provide a creamy texture while maintaining a tangy flavor profile.
- → What pasta types work best for this dish?
Short pasta shapes like rigatoni, penne, or fusilli hold the sauce well and offer the best texture experience.
- → How do I make the sage crispy?
Fry fresh sage leaves in olive oil and butter over medium heat for 1–2 minutes until crisp but not burnt, then drain on paper towels.
- → Is there a way to add brightness to the dish?
Adding lemon zest before serving introduces a fresh, bright note that balances the richness.
- → Can the dish be made dairy-free?
Substitute vegan cheese and omit Parmesan and butter to create a dairy-free version without losing creaminess.
