Description
Creamy goat cheese pasta packed with sweet roasted butternut squash, crunchy pecans, and smoky bacon is the perfect weeknight dinner for fall. Cozy, satisfying, and ready in under an hour!
Ingredients
Scale
- 3–4 lb butternut squash, peeled, seeded and cut into 3/4” cubes
- 1 red onion, cut into 1/2” cubes
- 3–4 tablespoons of olive oil
- Salt & pepper to taste
- 3/4 cup pecans, roughly chopped
- 1 lb mezzi rigatoni
- 10 oz. goat cheese, crumbled
- 1 teaspoon dried sage
- 5 bacon strips, diced
- 3/4 cup pasta water
Instructions
- Preheat oven to 425°F.
- Spread out butternut squash and red onion on a baking sheet. Season with olive oil, salt, pepper. Toss to coat and spread vegetables out in a single layer.
- Bake for 40-45 minutes, until vegetables are tender, tossing halfway through.
- In the meantime, heat a skillet to medium-high heat. Add diced bacon and cook until crispy, stirring occasionally, about 4-5 minutes.
- Remove bacon from the pan and place it on a plate lined with a paper towel to soak up some of the grease.
- Bring a large pot of water to boiling, add pasta to the boiling water and cook until al dente {follow directions on the back of the box, usually 8-10 minutes}
- Once pasta is done, reserve 3/4 cup of the cooking water and set aside. Drain the rest of the water.
- Add butternut squash, onions, pecans, bacon, goat cheese, cooking water, and sage to pasta pot. Toss to coat everything, season with salt & pepper to taste. Enjoy!
Nutrition
- Serving Size: 2 cups
- Calories: 488
- Sugar: 2 g
- Sodium: 256 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 33 mg
