Roasted Winter Squash Pasta
A cozy dish that combines roasted winter squash with creamy goat cheese for a warm, comforting pasta meal perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 butternut squash (or kabocha, or delicata)
- 1 onion, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 8 oz pasta of choice
- 4 oz goat cheese
- Pasta water (reserved from cooking pasta)
- 1/2 cup toasted walnuts
- Balsamic glaze (for drizzling)
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the butternut squash by cutting it in half, scooping out the seeds, and chopping it into cubes. Toss with 1 tablespoon olive oil, salt, and pepper.
- Roast the seasoned squash on a baking sheet for 25-30 minutes until fork-tender.
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Sauté the chopped onion in a skillet with the remaining tablespoon of olive oil over medium heat for 5-7 minutes.
- Combine the roasted squash with the sautéed onions, then add the drained pasta, tossing to mix.
- Make it creamy by crumbling in the goat cheese and adding a splash of reserved pasta water, mixing until combined.
- Finish with toasted walnuts and drizzle with balsamic glaze before serving.
Notes
Garnish with freshly cracked black pepper and microgreens for an elevated presentation. Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 20mg
Keywords: pasta, winter squash, vegetarian recipe, comfort food, goat cheese