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 made this pasta on a chilly fall evening and it quickly became a family favorite with its rich flavors and creamy texture.
Ingredients
- Vegetables: 1 medium butternut squash (about 1.2 kg / 2.5 lbs) peeled seeded and cut into 1-inch cubes, 2 cloves garlic finely chopped
- Pasta: 350 g (12 oz) short pasta (rigatoni penne or fusilli)
- Cheese & Dairy: 150 g (5 oz) fresh goat cheese crumbled, 40 g (1/4 cup) grated Parmesan cheese
- Herbs & Aromatics: 15 fresh sage leaves
- Pantry: 2 tbsp olive oil, 1 tbsp unsalted butter, Salt and freshly ground black pepper to taste
- Optional: Zest of 1 lemon (for brightness), 1/4 tsp chili flakes (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 2530 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 12 minutes). Remove sage to a paper towel to drain.
- Sauté Garlic:
- Add chopped garlic to the skillet and sauté for 1 minute until fragrant.
- Mash Squash:
- Add the roasted squash to the skillet and gently mash about half with a spoon to create a creamy base.
- Combine Ingredients:
- 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 My family gathers around the table every fall to enjoy this warm pasta dish and share stories of the season.
Tips for Perfect Roasting
Make sure the squash cubes are spread in a single layer to ensure even roasting and caramelization.
Cheese Substitutions
If goat cheese is not available, ricotta or feta cheese can be used for a different but delicious flavor.
Wine Pairing Suggestions
This pasta pairs beautifully with a crisp white wine such as Sauvignon Blanc to complement the creamy and savory elements.
Save This comforting pasta is sure to become a staple in your seasonal cooking rotation.
Recipe FAQs
- → What type of pasta works best for this dish?
Short pasta like rigatoni, penne, or fusilli holds the creamy sauce well and complements the roasted squash texture.
- → Can I prepare the butternut squash ahead of time?
Yes, roasting the squash earlier and storing it refrigerated helps speed up assembly without sacrificing flavor.
- → How do I get the sage leaves crispy?
Fry fresh sage leaves in olive oil and butter over medium heat for 1–2 minutes until crisp, then drain on paper towels.
- → What can I substitute for goat cheese?
Ricotta or feta cheeses can be used if goat cheese is unavailable, altering the flavor slightly but maintaining creaminess.
- → Is there a way to make this dish vegan?
Use vegan cheese alternatives and dairy-free butter, and select gluten-free pasta if needed, to maintain texture and flavor.