Save A creamy, comforting pasta dish featuring sweet roasted butternut squash, tangy goat cheese, and fragrant crispy sage. Perfect for cozy autumn dinners.
I first served this dish on a chilly fall evening and it quickly became a family favorite with its balance of flavors and comforting texture.
Ingredients
- 1 medium butternut squash: peeled, seeded, and cut into 1-inch cubes
- 2 cloves garlic: finely chopped
- 350 g short pasta: rigatoni, penne, or fusilli
- 150 g fresh goat cheese: crumbled
- 40 g grated Parmesan cheese: for added flavor
- 15 fresh sage leaves: for crisp topping
- 2 tbsp olive oil: divided
- 1 tbsp unsalted butter: for sautéing
- Salt and freshly ground black pepper: to taste
- Zest of 1 lemon: optional for brightness
- 1/4 tsp chili flakes: optional 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 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:
- 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.
- Add 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 This recipe has brought so many joyful family dinners with everyone asking for seconds and sharing stories over warm plates.
Required Tools
Large baking tray parchment paper large pot colander large skillet wooden spoon or spatula chefs knife and cutting board
Allergen Information
Contains Milk (goat cheese Parmesan butter) 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
Calories 460 Total Fat 15 g Carbohydrates 65 g Protein 15 g per serving
Save This dish comes together quickly and perfectly captures the flavors of fall making it an ideal weeknight meal.
Recipe FAQs
- → What type of pasta works best for this dish?
Short pasta like rigatoni, penne, or fusilli holds the sauce well and complements the texture of the roasted squash perfectly.
- → How do I get the sage crispy without burning it?
Fry sage leaves over medium heat until fragrant and crisp, which usually takes 1–2 minutes. Remove immediately to avoid burning.
- → Can I substitute goat cheese with another cheese?
Yes, ricotta or feta can be used as alternatives, providing a slightly different but delicious creamy tang.
- → Is there a way to make the sauce creamier?
Adding a splash of heavy cream along with the goat cheese will enrich the sauce and enhance the creamy texture.
- → What is the role of reserved pasta water in this dish?
The starchy pasta water helps loosen the sauce, making it silky and helping the cheese and squash coat the pasta evenly.
- → How can I adjust the dish for more heat or brightness?
Add chili flakes for a subtle kick and lemon zest to brighten the flavors without overpowering the dish.