Roasted Butternut Squash and Goat Cheese Pasta

We went apple picking yesterday and got this butternut squash for dinner while we were at the farm:

I used it to make a fall/winter favorite by roasting the squash and an onion and tossing them with hot pasta, goat cheese and pine nuts. It’s such an easy meal and probably my favorite way to use butternut squash, as you can see here.  Now we just have to find a way to eat all those apples.

Roasted Butternut Squash Pasta

1 Butternut squash, peeled and diced

1 onion, diced

6 oz goat cheese, crumbled

1 Tbsp chopped rosemary

3 oz toasted pine nuts

1 lb dried pasta, preferably short

Preheat oven to 400°.  Toss diced squash and onion with olive oil, salt and pepper on a sheet pan and roast until starting to caramelize, about 20 minutes.  While the vegetables are roasting, cook the pasta, reserving 1 1/2 cups pasta water.  Toast the pine nuts in a warm skillet for 2-3 minutes, until fragrant.  After draining the pasta, add the squash and onion mixture, goat cheese and pasta water and toss over low heat until the ingredients combine and the sauce thickens.  Finish with more crumbled goat cheese, chopped rosemary and the pine nuts.

– Catherine


  1. […] where you can put your apples, Catherine.  This recipe uses six pounds of apples and makes 48 bars.   When you’ve pulled in a […]

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