This butternut squash pasta is one of my very favorite things in the entire world to eat. If you haven’t already planned dinner tonight, and maybe if you HAVE planned dinner, but are easily swayed by pics of wonderful food (like me), jump in your car and drive to the grocery store and pick up the ingredients for this. YOU WON’T REGRET IT.
Butternut Squash Pasta
Ingredients
Scale
- 1 medium butternut squash
- 1 lb of pasta (I like to use fettucine)
- salt and pepper from the mill
- 1 lb goat cheese
- Italian bread crumbs
- 1 stick of butter
- 1/4 t dried sage
- olive oil
Instructions
- Peel and cube the butternut squash
- Put it on a baking sheet and drizzle with olive oil, toss and add a little salt and pepper
- Roast for about 30 minutes at 350 degrees until the squash is soft, but not mushy
- Melt the butter in a large skillet and let it simmer a few minutes until it gets a little brown and nutty flavored
- Cut rounds of goat cheese, dredge in Italian bread crumbs, and fry lightly until a little crispy
- Throw in a couple tablespoons of bread crumbs right before the goat cheese is done and sprinkle with the sage
- Remove the rounds of goat cheese and set aside
- Cook the pasta according to the package directions
- Toss the pasta with the squash and the butter drippings with bread crumbs from the pan
- Place the goat cheese on top of the pasta
- Salt and pepper to taste
I had mine with a glass of Vigonier…
I have just copied this recipe and I am putting “butternut squash” on this week’s grocery list. Thanks!
I admit, I really haven’t had a lot of squash in my life. But your recipe has goat cheese, which is one of my favorites. I’ll have to try this sometime!
I don’t know butternut and squash, don’t think we have that here but it looks great.
Oh yum! I have one butternut squash on hand, and will make this for dinner tomorrow! 🙂
Funny but I had a baked Butternut Squash just
tonight.. I love it and will indeed try your
recipe soon…
thanks for sharing
Sandy
I love butternut squash. I usually just bake it, but that looks so yummy!
I must remember to always save your post for after supper! I like this idea for one of my favourite fall treats.
Thank you for the recipe, RM. Every now and then we have one at our house. They make pretty decorations while waiting for the cooking ‘muse’ to find out how we want to cook them.
I like most pasta. Please don’t try to temp me with eggplant though on “E” day as I don’t like them.
Did I somehow miss your last installment on the house building?
..
Hi again RMW! Love the post and butternut squash– have it often here too! Great recipe!
Have a great weekend too and look forward to *seeing* you again!
Visiting from Alphabe-Thursday
butternut squash is yum. so is pasta, and the little goat cheese rounds with breadcrumbs too.together they are Beautiful! thanks for another great recipe. (on Thursday mornings I read your blog, and usually on Thursday evening, whatever is on your blog ends up on my kitchen table!)
saved me a spot at the table — looks wonderful!
That’s a double yum in my book! Perfect dinner.
Too pretty to eat!!!
I’m definitely going to make this recipe! I don’t think I’ve ever used goat cheese for anything so that will be a first!
This looks delicious! I can’t wait to look at more recipes on your blog!
That looks mighty good! (The goat cheese makes a yummy finale.) Hope your Dad recovers quickly. Let me know.
Definitely looks like a comforting dish…
I love any squash, and adore this recipe!!!
Oh yum.
The goat cheese looks like a perfect added richness to this dish.
I’ve had the goat cheese medallions on a salad and loved them that way, too. Hmmm…that might have been your recipe come to think of it!
Thanks for a bounteous array of beautifully delicious B!
A++
Hot corn bread and butter…luv, luv, luv
You can just cut the squash in half, down the length of it, put it on sheet pan in the oven and bake it till it’s soft….remove and pull off the skin….instead of the hard way of peeling and cutting.
Hi Lynn,
I’ll try that next time!
Thanks,
RMW