Description
This creamy and comforting pasta dish combines roasted butternut squash, tangy goat cheese, and savory sausage for a perfect balance of flavors. It’s an easy weeknight dinner that feels fancy enough for guests.
Ingredients
- 12 oz pasta (penne, rigatoni, or your favorite shape)
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 8 oz Italian sausage (mild or spicy, casing removed)
- 4 oz goat cheese, crumbled
- 1/2 cup grated Parmesan cheese
- 1/4 cup pasta water (reserved)
- Fresh sage leaves, chopped (optional garnish)
Instructions
-
Roast the Butternut Squash:
Preheat the oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, pepper, and garlic powder. Spread it on a baking sheet and roast for 25-30 minutes, until tender and golden brown. -
Cook the Pasta:
While the squash roasts, cook the pasta according to package instructions. Reserve 1/4 cup of pasta water before draining. -
Cook the Sausage:
In a large skillet over medium heat, cook the sausage until browned and cooked through, breaking it up with a spatula. Remove excess grease if necessary. -
Combine Everything:
Add the roasted butternut squash to the skillet with the sausage. Stir in goat cheese, Parmesan, and pasta water until creamy and well combined. -
Mix in the Pasta:
Add cooked pasta to the skillet and toss to coat. Adjust seasoning with salt and pepper if needed. -
Serve:
Garnish with fresh sage and extra Parmesan if desired. Serve warm.
Notes
- Substitute turkey sausage for a lighter version.
- Add a pinch of red pepper flakes for heat.
- You can use frozen butternut squash if short on time.