Cozy Butternut Squash Pasta with Goat Cheese
Ingredients
The Pasta
The Sauce
-
4
cups
butternut squash, peeled, seeded and diced small
-
1
tbsp
extra virgin olive oil
-
4
tbsp
butter
-
¾
cup
shallot, diced
-
4
cloves
garlic, minced
-
3
tbsp
fresh sage, chopped (optional)
-
2
oz
goat cheese
-
sea salt and freshly ground black pepper
to taste
The Topping
-
½
cup
panko breadcrumbs
-
½
cup
pecans, finely chopped
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss the butternut squash with olive oil, salt, and pepper, then place it on the baking sheet and roast for 30 minutes.
- Cook the pasta according to package directions, reserving 2 cups of pasta water, then drain the pasta.
- In a large pot, melt 1 tbsp of butter and toast the breadcrumbs and pecans for 3-4 minutes until golden brown.
- In the same pot, melt the remaining butter, then sauté shallots for 4 minutes, followed by garlic and sage for 1-2 minutes.
- Stir in goat cheese, roasted squash, and 1 cup of reserved pasta water to create a creamy sauce, adding more water if necessary.
- Combine the pasta with the sauce, mixing well, and fold in half of the breadcrumb mixture.
- Serve immediately, topped with the remaining breadcrumbs.
Nutrition Facts (estimated)
Servings
4-5
Calories
400
Total fat
20g
Total carbohydrates
45g
Total protein
10g
Sodium
300mg
Cholesterol
20mg
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