Pasta With Butternut Squash and Goat Cheese (2024)

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Photo Credit: Elizabeth Newman

Pasta With Butternut Squash And Goat Cheese

10 MINPrep Time

60 MINCook Time

6Servings

(3)

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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Everybody gets excited about pumpkin in the fall, but I really love winter squash in all shapes and forms: butternut squash, kabocha, delicata... it's all delicious! You can use any of those three in this recipe. The squash gets so sweet and caramelized in the oven alongside onions, and with a creamy goat cheese "sauce" (aka - goat cheese and pasta water!) and toasted walnuts, it's a really delicious and hearty vegetarian pasta. It's even delicious with a little drizzle of balsamic glaze, too!

Pasta With Butternut Squash and Goat Cheese

Main Course pasta

Servings

10 minutes

Cook Time

60 minutes

593

Author:

Giada De Laurentiis

Ingredients

Vegetable oil cooking spray
1 2-pound butternut or kabocha squash, peeled, seeded and cut into 3/4-inch cubes
1 onion, (diced into 1/2-inch pieces)
Olive oil, (for drizzling)
Kosher salt and freshly ground black pepper,
1 pound pasta, such as Strozzapreti
1 cup (8 ounces) goat cheese, crumbled
1 cup coarsely chopped walnuts, (toasted (see Cook's Note))
1 packed cup chopped fresh basil leaves
1/3 cup finely grated Parmesan

Instructions

Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.
Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.
Cook’s Note: To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes Cool completely before using.

Nutrition

Nutrition Serving Size: 6
per serving: Calories; 593

Amount/Serving % Daily Value

DOP Parmigiano Reggiano 24 Month Aged Cheese

Regular Price: $19.50

Unit Price: /per

(6-8oz)

DOP Parmigiano Reggiano 24 Month Aged Cheese

Regular Price: $19.50

Unit Price: /per

(6-8oz)

3 reviews & comments

Carrie - Sep 05

★★★★★

★★★★★

It’s absolutely wonderful! The goat cheese with the pasta water makes a great sauce. Roasted vegetables makes it so good! I would make it again and again!
Ashley Findley - Jun 09

★★★★★

★★★★★

I love goat cheese, so I had to give this a try when it popped up ion my IG. This is a great fall recipe, and I'll definitely be making it again.
Marylou Sanker - Jun 09

★★★★★

★★★★★

Excellent! Made it exactly as written except used half GF pasta. Easy& delicious.

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