Ingredients
- 3 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 8 oz pasta (fusilli, penne, or farfalle)
- 4 oz goat cheese, crumbled
- 1 cup baby spinach or arugula (optional)
- 1/4 red onion, thinly sliced (optional)
- 1 tablespoon balsamic vinegar or lemon juice
- 1 teaspoon honey or maple syrup (optional)
- 1 teaspoon fresh thyme or rosemary (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Roast 25–30 minutes until golden and tender.
- Cook pasta according to package directions. Drain and let cool slightly.
- In a large bowl, combine pasta, roasted squash, goat cheese, and optional add-ins like spinach or red onion.
- Drizzle with olive oil, balsamic vinegar or lemon juice, and honey or maple syrup (if using).
- Toss gently to combine. Adjust seasoning to taste.
- Serve warm or chilled.
Notes
- Add toasted walnuts, pecans, or dried cranberries for extra texture and sweetness.
- Try pomegranate seeds for a festive touch.
- Swap goat cheese for feta or a dairy-free alternative.
- Make it a full meal with grilled chicken or chickpeas.
- Store leftovers in the fridge up to 3 days. Reheat gently or enjoy cold.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg