Butternut Squash Pasta



  • 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


  1. Peel and cube the butternut squash
  2. Put it on a baking sheet and drizzle with olive oil, toss and add a little salt and pepper
  3. Roast for about 30 minutes at 350 degrees until the squash is soft, but not mushy
  4. Melt the butter in a large skillet and let it simmer a few minutes until it gets a little brown and nutty flavored
  5. Cut rounds of goat cheese, dredge in Italian bread crumbs, and fry lightly until a little crispy
  6. Throw in a couple tablespoons of bread crumbs right before the goat cheese is done and sprinkle with the sage
  7. Remove the rounds of goat cheese and set aside
  8. Cook the pasta according to the package directions
  9. Toss the pasta with the squash and the butter drippings with bread crumbs from the pan
  10. Place the goat cheese on top of the pasta
  11. Salt and pepper to taste