Save Pin A creamy, comforting pasta dish featuring sweet roasted butternut squash, tangy goat cheese, and fragrant crispy sage. Perfect for cozy autumn dinners.
This dish quickly became a fall favorite in my household. The combination of flavors reminds me of crisp autumn evenings and family dinners full of warmth and laughter.
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 plus additional for serving
- Sage leaves: 15 fresh
- Olive oil: 2 tbsp
- Unsalted butter: 1 tbsp
- Salt and black pepper: to taste
- Lemon zest: zest of 1 lemon optional for brightness
- Chili flakes: 1/4 tsp optional for heat
Instructions
- Step 1:
- Preheat the oven to 220℃ (425℉). Line a baking tray with parchment paper.
- Step 2:
- Toss the butternut squash cubes with 1 tablespoon olive oil salt and pepper. Spread in a single layer on the tray. Roast for 25 to 30 minutes turning once until golden and tender.
- Step 3:
- 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.
- Step 4:
- 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 to 2 minutes). Remove sage to a paper towel to drain.
- Step 5:
- Add chopped garlic to the skillet and sauté for 1 minute until fragrant.
- Step 6:
- Add the roasted squash to the skillet and gently mash about half with a spoon to create a creamy base.
- Step 7:
- 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.
- Step 8:
- Season to taste with salt pepper lemon zest and chili flakes if using.
- Step 9:
- Serve immediately topped with crispy sage leaves and extra Parmesan.
Save Pin This recipe has brought many joyful family moments especially during chilly evenings when everyone is craving comfort food.
Serving Suggestions
Pair this pasta with a crisp white wine such as Sauvignon Blanc and a simple green salad for a well-rounded meal.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve the creamy texture.
Variations
For added richness stir in a splash of heavy cream or swap goat cheese for ricotta or feta to change the flavor profile.
Save Pin Enjoy this comforting pasta dish as a perfect meal for autumn gatherings and cozy nights.
Recipe FAQs
- → What pasta types work best with this dish?
Short pasta varieties like rigatoni, penne, or fusilli hold the creamy sauce well and provide a nice texture contrast.
- → How can I make the squash mash creamier?
Gently mashing half of the roasted squash with goat cheese creates a smooth sauce, and adding reserved pasta water helps achieve a silky consistency.
- → What is the role of sage in this dish?
Fried until crisp, sage leaves offer a fragrant, earthy flavor and a crispy texture that enhances the creamy components.
- → Can I adjust the spice level?
Yes, adding or omitting chili flakes allows you to control the heat according to your preference.
- → What wine pairs well with this meal?
A crisp white wine such as Sauvignon Blanc complements the creamy, savory flavors beautifully.