Pin this 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 on chilly evenings Its easy preparation and rich flavors always impress guests
Ingredients
- Butternut squash: 1 medium peeled seeded and cut into 1-inch cubes
- Garlic: 2 cloves finely chopped
- Pasta: 350 g short pasta (rigatoni penne or fusilli)
- Goat cheese: 150 g fresh crumbled
- Parmesan cheese: 40 g grated
- Sage leaves: 15 fresh
- Olive oil: 2 tbsp
- Unsalted butter: 1 tbsp
- Salt and pepper: to taste
- Lemon zest: zest of 1 lemon for brightness
- Chili flakes: 1/4 tsp for heat
- 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 butternut squash cubes with 1 tablespoon olive oil salt and pepper Spread in a single layer roast for 25 30 minutes turning once until golden and tender
- Cook pasta:
- Bring a large pot of salted water to a boil Cook pasta until al dente Reserve 1 cup pasta water then drain
- Fry sage:
- Heat remaining 1 tablespoon olive oil and butter Add sage leaves fry until crisp about 1 2 minutes Remove sage to paper towel
- Sauté garlic:
- Add chopped garlic sauté for 1 minute until fragrant
- Combine squash:
- Add roasted squash and gently mash half with spoon to create creamy base
- Mix pasta and cheese:
- Reduce heat to low Add cooked pasta goat cheese grated Parmesan and splash of reserved pasta water Toss to coat add more water for 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
Pin this Many cozy family dinners have featured this dish bringing everyone together over comforting flavors and vibrant fall ingredients
Tips for Perfect Roasting
Cut butternut squash into uniform cubes to ensure even roasting and caramelization which enhances sweetness
Cheese Variations
Try swapping goat cheese with ricotta or feta to alter the creaminess and tang according to your preference
Wine Pairing Suggestions
A crisp white wine such as Sauvignon Blanc perfectly balances the richness of the pasta and complements the sage aroma
Pin this This recipe brings a perfect blend of sweetness creaminess and herbal warmth ready in less than an hour
Frequently Asked Recipe Questions
- → How do I roast butternut squash for best flavor?
Cut the squash into even cubes, toss with olive oil, salt, and pepper, then roast at 425°F until golden and tender, about 25-30 minutes.
- → What pasta types suit this dish?
Short pasta like rigatoni, penne, or fusilli works best to hold the creamy sauce and sweet roasted squash.
- → Can I substitute goat cheese?
Yes, creamy cheeses like ricotta or feta can be used for a different but still delicious flavor profile.
- → What role does the sage play?
Crispy fried sage leaves add a fragrant herbal note and a crunchy texture contrast to the soft pasta.
- → How can I adjust the sauce consistency?
Reserve pasta water during cooking and add gradually to achieve a silky, creamy sauce that clings to the pasta.