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Tried this Roasted Butternut Squash & Goat Cheese Pasta and totally fell in love with all the flavors! Pin it, make it, now! | www.joyfulhealthyeats.com

Roasted Butternut Squash Creamy Goat Cheese Pasta

  • Author: Krista
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 6-8 servings 1x
  • Category: Pasta

Scale

Ingredients

  • 34 lb butternut squash, peeled, seeded and cut into 3/4” cubes
  • 1 red onion, cut into 1/2” cubes
  • 34 tablespoons of olive oil
  • salt & pepper to taste
  • 3/4 cup of Diamond Nut pecan pieces
  • 1 lb of mezzi rigatoni {or penne pasta}
  • 10 oz. of goat cheese, crumbled
  • 1 teaspoon of dry sage
  • 5 strips of bacon, diced and cooked to crispy
  • salt & pepper to taste
  • 3/4 cup of reserved pasta water

Instructions

  1. Preheat oven to 425.
  2. Spread out butternut squash and red onion on a baking sheet. Season with olive oil, salt, pepper. Toss to coat and spread out on baking sheet so it is in a single layer.
  3. Bake for 40-45 minutes, until vegetables are tender.
  4. In the meantime, heat a skillet to medium high heat. Add diced bacon and cook until crispy, stirring occasionally. {about 4-5 minutes}
  5. Remove bacon from the pan and place on a plate lining with paper towel to soak up some of the grease.
  6. 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}
  7. Once pasta is done, reserve 3/4 cup of the cooking water and set aside. Drain the rest of the water.
  8. 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.
  9. Bon Appetite!

Notes

Recipe inspired by Giada de Laurentiis