Butternut Squash Pasta
There are tons of reason as to why this butternut squash pasta recipe regularly shows up on my dinner table during the fall/winter months. For starters it’s absolutely delicious, fast, easy and what is probably my favorite part – the basil. Why? Because it lends a bit of freshness and brightness to a fall dish that is usually reserved for the the summer months.
I recommend boiling the butternut squash because it’s actually quicker than roasting and if you salt the water like you do for making pasta, it adds a ton of flavor without having to add any fatty oil to it like you do when roasting. Then, if you reserve some of the pasta water to mix into the pasta with the goat cheese and squash – it gets a bit creamy without adding any cream.
Butternut Squash and Goat Cheese Pasta
- 4-6 ounces of farfalle or penne pasta
- 2 cups of diced butternut squash or 1 small squash
- 2 ounces goat cheese
- Fresh basil
- Olive oil
- Bring two pots of water to a boil.
- While it's coming to a boil, dice the the butternut squash if you didn't buy pre-diced. Once the water is boiling, add in a few pinches of salt and then the butternut squash. Stir.
- Add a few pinches of salt to the other pot as well. Add in the pasta and cook according package directions. It will probably be done before the squash, so drain but reserve about a 1/4 cup of water. Toss the pasta in a splash of olive oil.
- Chop the basil while the butternut squash is finishing cooking.
- When everything is cooked, add the pasta back in the pot with the reserved water, butternut squash, basil and crumbled goat cheese. Toss and serve.