A comforting dish with roasted butternut squash, goat cheese, and crispy sage enhancing tender pasta.
# Ingredient List:
→ 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
06 - 1 tablespoon unsalted butter
→ Herbs & Aromatics
07 - 15 fresh sage leaves
→ Pantry
08 - 2 tablespoons olive oil
09 - Salt and freshly ground black pepper, to taste
→ Optional
10 - Zest of 1 lemon
11 - 1/4 teaspoon chili flakes
12 - Additional grated Parmesan, for serving
# Recipe Steps:
01 - Preheat the oven to 425°F and line a baking tray with parchment paper. Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper, spreading them evenly on the tray. Roast for 25 to 30 minutes, turning once, until golden and tender.
02 - 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, then drain.
03 - Heat the 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.
04 - Add the chopped garlic to the skillet and sauté for 1 minute until fragrant.
05 - Add the roasted squash to the skillet, mashing about half with a spoon to form a creamy base.
06 - Lower heat to low. Add cooked pasta, crumbled goat cheese, grated Parmesan, and a splash of reserved pasta water to the skillet. Toss gently to coat, adding more pasta water as needed to achieve a silky, creamy sauce.
07 - Season with salt, black pepper, lemon zest, and chili flakes if using. Serve immediately, topped with crispy sage leaves and extra Parmesan cheese.
