# What you need:
→ Vegetables
01 - 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes (about 2.5 lbs)
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
→ Herbs & Aromatics
06 - 15 fresh sage leaves
→ Pantry
07 - 2 tablespoons olive oil
08 - 1 tablespoon unsalted butter
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 cheese, for serving
# How to make it:
01 - Preheat oven to 425°F. Line a baking tray with parchment paper.
02 - Toss cubed squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the lined tray and roast for 25 to 30 minutes, turning once, until golden and tender.
03 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water and drain.
04 - Heat remaining 1 tablespoon olive oil and butter in a large skillet over medium heat. Fry sage leaves until crisp, about 1 to 2 minutes. Remove and drain on paper towels.
05 - Add chopped garlic to the skillet and sauté for 1 minute until fragrant.
06 - Add roasted butternut squash to the skillet, gently mashing about half with a spoon to create a creamy base.
07 - Reduce heat to low. Add cooked pasta, crumbled goat cheese, grated Parmesan, and a splash of reserved pasta water. Toss gently, adding more pasta water as needed to achieve a creamy sauce.
08 - Season with salt, pepper, lemon zest, and chili flakes if using. Serve immediately, topped with crispy sage leaves and extra Parmesan as desired.
