Comforting pasta featuring roasted butternut squash, goat cheese, and crispy sage in a creamy blend.
# Components:
→ Vegetables
01 - 1 medium butternut squash (about 2.5 pounds), peeled, seeded, and cut into 1-inch cubes
02 - 2 cloves garlic, finely chopped
→ Pasta
03 - 12 ounces short pasta (rigatoni, penne, or fusilli)
→ Cheese & Dairy
04 - 5 ounces fresh goat cheese, crumbled
05 - 1/4 cup grated Parmesan cheese
→ Herbs & Aromatics
06 - 15 fresh sage leaves
→ Pantry
07 - 2 tablespoons olive oil
08 - 1 tablespoon unsalted butter
09 - Salt and freshly ground black pepper, to taste
→ Optional
10 - Zest of 1 lemon
11 - 1/4 teaspoon chili flakes
12 - Additional Parmesan cheese, for serving
# Method:
01 - Preheat oven to 425°F. Line a baking tray with parchment paper.
02 - Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on the prepared tray. Roast for 25 to 30 minutes, turning once halfway through, until tender and golden.
03 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water and drain the pasta.
04 - Heat remaining 1 tablespoon olive oil and butter in a large skillet over medium heat. Add sage leaves and fry until crisp, about 1 to 2 minutes. Remove sage and drain on paper towels.
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 of it 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 coated in a creamy sauce, adding more pasta water as needed for desired consistency.
08 - Season with salt, black pepper, lemon zest, and chili flakes if using. Serve immediately, garnished with crispy sage leaves and additional Parmesan.
