Roasted Butternut Squash and Goat Cheese Pasta with Sage Brown Butter

Original Recipe: Roasted Butternut Squash and Goat Cheese Pasta with Sage Brown Butter and Toasted Hazelnuts

This comforting fall pasta dish features the sweetness of roasted butternut squash, the tang of goat cheese, and the nutty aroma of sage brown butter sauce, all topped with crunchy toasted hazelnuts.

Yields: 4 servings Prep Time: 30 minutes Cook Time: 30 minutes Difficulty Level: Easy

Ingredients:

  • 1 medium butternut squash, peeled, seeded, and cubed
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 ounces pasta (penne, rigatoni, or your favorite shape)
  • 4 tablespoons unsalted butter
  • 1/2 cup chopped fresh sage leaves
  • 1/4 cup toasted hazelnuts, roughly chopped
  • 1/2 cup crumbled goat cheese
  • 1/4 cup grated Parmesan cheese (optional)

Instructions:

  1. Roast the Butternut Squash: Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
  2. Cook the Pasta: While the squash is roasting, cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  3. Make the Sage Brown Butter: In a large skillet, melt the butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns a golden brown color and releases a nutty aroma. Add the sage leaves and cook for 30 seconds more, or until fragrant.
  4. Combine the Sauce and Pasta: Add the roasted butternut squash, reserved pasta water, and crumbled goat cheese to the brown butter sauce. Stir gently until the goat cheese melts and the sauce becomes creamy. Add the cooked pasta and toss to coat.
  5. Serve: Divide the pasta among bowls. Top with toasted hazelnuts, Parmesan cheese (if using), and a sprinkle of fresh sage leaves.

Things to Avoid:

  • Overcooking the pasta: Cook until al dente so it retains its texture when mixed with the sauce.
  • Burning the brown butter: Watch the butter carefully as it browns; it can quickly go from nutty to burnt.
  • Overcrowding the pan: Roast the butternut squash in a single layer to ensure even browning.

Ingredient Substitutions:

  • Butternut Squash: Substitute with other winter squash like acorn squash or delicata squash.
  • Goat Cheese: Substitute with ricotta cheese or cream cheese for a milder flavor.
  • Hazelnuts: Substitute with other nuts like walnuts or pecans.
  • Fresh Sage: Substitute with 1 teaspoon dried sage, added to the brown butter along with the fresh sage.

Serving Suggestions:

  • Add a pinch of red pepper flakes for a touch of heat.
  • Garnish with a drizzle of balsamic glaze for added sweetness and acidity.
  • Serve with a side salad of arugula and lemon vinaigrette for a complete meal.

Enjoy this delicious and unique pasta dish that celebrates the flavors of fall!

Roasted Butternut Squash and Goat Cheese Pasta with Sage Brown Butter