Fall Pasta With Goat Cheese, Sage, And Butternut Squash

thekittchen.com

This fall pasta is an ode to fall flavors and one of my favorite flavor combinations: goat cheese, sage, and butternut squash.

It’s quick enough to be a weeknight meal, and it works as a main dish or a side.

INGREDIENTS

– Butternut Squash – Butter – Salt and Pepper – Olive Oil – Pine Nuts

First you want to get the squash going. Spread the cubed squash out on a parchment lined baking sheet. The parchment helps the squash to cook evenly - I always use it.

1

Then drizzle 1 tablespoon of melted butter over the squash and dust with some salt and pepper. Let the squash roast in a 350 degree oven for just about 35 minutes, until it is soft.

2

Now you want to toast your pine nuts. Heat 1 teaspoon olive oil in a small skillet over medium-low heat. Once the oil is hot, add the pine nuts.

3

Keep you eye on them, and stir frequently until the nuts are lightly toasted. Then remove from the pan and set aside - you must remove from the pan, if you keep them in the hot pan they may burn.

4

Next, fry your sage leaves. Heat the remaining olive oil in a small pan over medium heat. Once the oil is hot, add the sage leaves, being sure to space them out.

5

Swipe up for full recipe!

More Recipes

Easy Caprese Pasta

Creamy Pasta with Asparagus and Mushrooms

thekittchen.com