Simple Butternut Squash Goat Cheese Pasta With Arugula
A delightful dish that combines roasted butternut squash, creamy goat cheese, and fresh arugula in al dente pasta, perfect for weeknight meals or family gatherings.
Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Sheet
- Large Pot
Ingredients
Main Ingredients
- 2 cups Butternut Squash, peeled and cubed Sweet and firm for roasting.
- 8 ounces Pasta (penne or fusilli) Cooked al dente.
- 4 ounces Goat Cheese, crumbled Adds creaminess and tang.
- 2 cups Fresh Arugula Provides a peppery flavor.
- 2 tablespoons Extra Virgin Olive Oil For roasting and drizzling.
- 2 cloves Garlic, minced Infuses flavor.
- to taste Salt For seasoning.
- to taste Black Pepper, freshly ground For seasoning.
- optional Parmesan Cheese, grated For garnishing.
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and cube the butternut squash into small, evenly sized pieces.
- In a large mixing bowl, toss the cubed squash with 1 tablespoon of olive oil, minced garlic, salt, and pepper.
- Spread the seasoned squash in a single layer on a baking sheet lined with parchment paper.
- Roast the squash in the preheated oven for 25-30 minutes, or until tender and golden brown.
- While the squash roasts, bring a large pot of salted water to boil. Add the pasta and cook until al dente.
- Reserve about 1 cup of pasta cooking water before draining the pasta.
- Drain the pasta and return it to the pot. Add the roasted butternut squash, remaining olive oil, and crumbled goat cheese.
- If the mixture is too thick, add a splash of reserved pasta water to loosen it up.
- Fold in the fresh arugula and season with additional salt and pepper to taste.
- Serve warm, garnished with additional goat cheese and freshly cracked black pepper if desired.
Notes
For variations, consider adding grilled chicken, different vegetables, or nuts for added texture and flavor.