Save A creamy, comforting pasta dish featuring sweet roasted butternut squash, tangy goat cheese, and fragrant crispy sage. Perfect for cozy autumn dinners.
This roasted butternut squash and sage goat cheese pasta quickly became a family favorite for fall evenings. I love how the sweet squash balances the tangy cheese.
Ingredients
- Butternut squash: 1 medium (about 1.2 kg / 2.5 lbs) peeled seeded 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 freshly ground black pepper: To taste
- Lemon zest: Zest of 1 lemon (for brightness)
- Chili flakes: 1/4 tsp (for heat)
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:
- 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
- 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 brings my family together every autumn especially on chilly evenings when a warm bowl feels just right.
Notes
Pairs well with a crisp white wine such as Sauvignon Blanc. Use gluten-free pasta for gluten-free diets. For dairy-free substitutes use vegan cheese and omit Parmesan and butter.
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) Always check cheese and pasta labels for potential allergens.
Save This roasted butternut squash and sage goat cheese pasta is as nutritious as it is delicious and always a comforting choice.
Kitchen Guide
- → Can I use other types of pasta?
Yes, short pastas like penne, rigatoni, or fusilli work well to hold the creamy sauce and roasted squash.
- → How do I make the sage crispy?
Fry fresh sage leaves in olive oil over medium heat for 1–2 minutes until they become crisp, then drain on paper towels.
- → What can I substitute for goat cheese?
Ricotta or feta can be used as alternatives to add a creamy, tangy flavor if goat cheese is unavailable.
- → How is the sauce made creamy?
Roasted squash is partially mashed and combined with goat cheese, Parmesan, and reserved pasta water to create a smooth, velvety sauce.
- → Can I add extra flavor to this dish?
Yes, adding lemon zest brightens the flavors, while chili flakes provide a subtle heat for complexity.
- → Is this dish suitable for vegetarians?
Absolutely, it features no meat and relies on vegetables, cheese, and herbs for rich, satisfying flavor.