Creamy Butternut Squash Goat Cheese Pasta
Ingredients
The pasta
-
1
lb
mezzi rigatoni
-
¾
cup
pasta water
The vegetables
-
3–4
lb
butternut squash, peeled, seeded and cut into ¾” cubes
-
1
medium
red onion, cut into ½” cubes
The flavorings
-
3–4
tablespoons
olive oil
-
to taste
salt
-
to taste
pepper
-
1
teaspoon
dried sage
The toppings
-
¾
cup
pecans, roughly chopped
-
10
oz
goat cheese, crumbled
-
5
strips
bacon, diced
Instructions
- Preheat the oven to 425°F.
- Spread the butternut squash and red onion on a baking sheet, season with olive oil, salt, and pepper, and toss to coat.
- Bake for 40-45 minutes until the vegetables are tender, tossing halfway through.
- In a skillet over medium-high heat, cook the diced bacon until crispy, about 4-5 minutes, then remove and drain on a paper towel.
- Boil a large pot of water, add the pasta, and cook until al dente, about 8-10 minutes, reserving ¾ cup of the cooking water before draining.
- In the pasta pot, combine the roasted vegetables, pecans, bacon, goat cheese, reserved cooking water, and sage, tossing to coat everything.
- Season with salt and pepper to taste and serve.
Nutrition Facts (estimated)
Servings
6-8
Calories
488
Total fat
24g
Total carbohydrates
49g
Total protein
16g
Sodium
256mg
Cholesterol
33mg
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