Roasted butternut squash and goat cheese were made for each other. The squash brings sweetness and creamy texture; the goat cheese adds tang and richness; sage ties them together with a woody, slightly peppery note. Tossed with pasta and finished with a drizzle of really good olive oil, you've got a dish that feels like fall in a bowl.
Ingredients
- 1 lb pappardelle, rigatoni, or short pasta of choice
- 1 medium butternut squash (about 2.5 lbs), peeled and cubed
- 4 oz soft goat cheese, crumbled
- ½ cup grated Parmesan cheese
- 3 tablespoons Kofinas Extra Virgin Olive Oil, divided
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 3 garlic cloves, minced
- ¼ cup heavy cream or whole milk
- 12 fresh sage leaves
- 3 tablespoons Kofinas Extra Virgin Olive Oil
- ¼ cup toasted walnuts or pumpkin seeds
- 1 tablespoon Kofinas Mediterranean Herb Infused Olive Oil
- Flaky sea salt
Serves 4-6.
How to Make It
- Roast the squash. Preheat oven to 425°F. Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, pepper, and nutmeg. Spread on a baking sheet in a single layer and roast for 25-30 minutes, flipping once, until tender and caramelized at the edges.
- Fry the sage. Heat 3 tablespoons of olive oil in a small skillet over medium heat. Add the sage leaves and fry for 30-60 seconds until crisp. Transfer with a slotted spoon to paper towels. Reserve the sage oil.
- Cook the pasta. Bring a large pot of heavily salted water to a boil. Cook the pasta until al dente. Reserve 1 cup of pasta water before draining.
- Make the sauce. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and cook for 30 seconds. Add about three-quarters of the roasted squash and mash it lightly with a fork. Stir in the cream and a splash of pasta water to loosen into a sauce.
- Combine. Add the cooked pasta to the skillet and toss to coat. Add the goat cheese, Parmesan, and remaining roasted squash chunks. Toss gently. The cheese will melt and create a silky sauce. Add more pasta water as needed for the right consistency.
- Finish. Divide among bowls. Top with crispy sage leaves, toasted walnuts, a drizzle of Mediterranean herb olive oil, and a sprinkle of flaky sea salt. Serve immediately.
Tips for the Best Butternut Squash Pasta
Roast the squash properly. Don't crowd the pan or it'll steam instead of caramelize. Spread the cubes in a single layer with space between them. 25-30 minutes at 425°F is the sweet spot.
Fry the sage carefully. Sage burns in seconds. Watch closely and pull the leaves the moment they turn crispy and the bubbling subsides. Usually 30-60 seconds. Save the oil; it's delicious on its own.
Don't fully mash the squash. Some texture is good. Mash about three-quarters of it for the creamy base, leave the rest as chunks for bite.
Use real goat cheese. Soft, fresh chèvre is what you want. It melts smoothly into the sauce. Avoid aged or harder goat cheese, which won't break down properly.
Fall in a Bowl
This is the kind of pasta that earns a place in your fall rotation immediately. The combination of sweet roasted squash, tangy goat cheese, and crispy sage is comfort food at its best. Our Extra Virgin Olive Oil from Crete does most of the heavy lifting. For roasting, frying the sage, and building the sauce. A final drizzle of our Mediterranean Herb Infused Olive Oil right before serving brings in extra layers of oregano, rosemary, and thyme. Perfect for chilly nights, and even better as leftovers. A drizzle of Basil Infused Olive Oil just before serving adds a fresh, summery note that brightens the warm fall flavors of the dish.
Frequently Asked Questions
Can I use frozen butternut squash?
Yes. Frozen cubed squash works. Roast it straight from frozen at 425°F for 30-35 minutes, but you'll get less caramelization. For best flavor, thaw and pat dry first.
What's a good substitute for goat cheese?
Soft fresh ricotta, mascarpone, or cream cheese all work. The flavor will be milder and less tangy. For a vegan version, use a cashew-based cream cheese alternative.
How do you peel a butternut squash easily?
Microwave the whole squash for 2-3 minutes to soften the skin slightly, then peel with a vegetable peeler or sharp paring knife. Many stores also sell pre-peeled cubed butternut squash, which saves a lot of time.
Can I make this dish ahead?
Roast the squash up to 2 days ahead and refrigerate. Make the pasta and assemble just before serving. Pasta gets gummy if pre-mixed and reheated.
What pasta shape is best for this dish?
Pappardelle or other wide ribbon pasta is traditional. Rigatoni, penne, or shells also work. Anything that catches the sauce in its ridges.
