A cozy pasta with roasted garlic, butternut squash, goat cheese, spinach, and basil
This Roasted Garlic Butternut Squash Pasta with spinach in a creamy goat cheese sauce is warm, comforting and full of flavor. It combines hearty seasonal ingredients for a delicious and nutritious meal. Butternut Squash and spinach are nutrient-dense, while goat cheese and walnuts offer a protein boost.
This pasta is easy to make, but feels fancy enough for special occasions. Butternut Squash roasts on a sheet pan alongside onions and garlic until caramelized, then tossed into cooked pasta with a creamy goat cheese sauce, toasted walnuts, fresh spinach and basil. It all comes together in about an hour on one sheet pan and a pot.
Leftovers will keep in the fridge in an airtight container for up to 3 days. To reheat, add a splash of water (or saved pasta water!) to loosen the sauce, and microwave until warmed through.
Roasted Garlic Butternut Squash Pasta
with Spinach and Creamy Goat Cheese Sauce
Ingredients
Instructions
For the Squash, Onions and Garlic
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Preheat the oven to 425F.
Toss squash and onion together in a large bowl with 2 t EVOO.
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Cut off the end of a head of garlic (paper skin on), just enough to expose/open some of the cloves. Place the garlic on a square of foil and fold the ends of the foil up to form a bowl around the garlic.
Drizzle EVOO over the garlic and season with a sprinkle of salt and pepper. Pinch the ends of the foil together to form a closed pouch.
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Place the garlic pouch in a corner of a sheet pan, then arrange the squash and onion in a single layer and sprinkle with salt and pepper.
Tip: Be careful to not overcrowd the pan, as it will steam the veggies rather than roast them.
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Roast the squash, onions and garlic for 40-45 minutes, or until the garlic is soft and the veggies are golden and have begun to caramelize on the edges.
Remove from the oven.
For the Pasta
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Put a pot of water on to boil for the pasta about 30 minutes into the cook time of the veggies. Once boiling, salt the water generously and add the pasta. Cook to al dente (tender, but still firm to the bite).
Drain the pasta into a wire mesh strainer set over a measuring cup to catch the pasta water.
Assembly
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Pour the drained pasta back into the pot. Add about 3 oz of the crumbled goat cheese (reserving just enough to garnish with), ½ c of the pasta water and nutmeg. Toss together until the cheese has melted and forms a sauce.
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Squeeze the roasted garlic cloves out of their skin and add them to the pasta.
Add the squash, onions, spinach, chopped basil and toasted walnuts and toss well until the spinach wilts a bit. Season with salt and pepper to taste.
Tip: Set the heat under the pot to low if the pasta is cooling off.
Plating
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Divide and plate the pasta into individual servings. Garnish with more basil and remaining crumbled goat cheese. Serve immediately!
Nutrition Facts
Servings: 4 ServingCalories:486.15kcalTotal Fat:22.56gSaturated Fat: 5.93gTrans Fat: 0gCholesterol:16mgSodium:683.5mgPotassium:636.32mgTotal Carbohydrate:57gDietary Fiber: 5.32gSugars: 5gProtein:17.07gCalcium: 136.35mgIron: 3mgMagnesium: 107mg
Note
Walnuts are a nutritional powerhouse, rich in antioxidants, heart-healthy omega-3 fatty acids, protein, fiber, vitamins and minerals. Toast them in a dry skillet for 2–3 minutes, just until they become fragrant.