Butternut Squash and Goat Cheese Spaghetti


 Butternut Squash and Goat Cheese Pasta

  • Yield: 3-4 servings 
  • Prep Time: 5-10 min
  • Cook Time: 30 min
  • Total Time: 40 min
  • 1 box of Chickapea Pasta (Spaghetti was used here)
  • 1 butternut squash, cut into ½ inch cubes (about 4 cups) 
  • 1 tbsp extra virgin olive oil 
  • Salt and pepper to taste
  • 1 cup of goat cheese 
  • 2 cloves of garlic, minced
  • 2 tsp fresh sage, finely chopped
  • 1 handful of spinach 
  • 1 cup of pasta water 
  • Optional garnish: chopped walnuts and fresh sage 
  1. Preheat oven to 400° F
  2. Peel butternut squash, remove seeds, and cut into ½ inch cubes. You could also use pre-cut or frozen butternut squash to make things extra easy. 
  3. Add butternut squash to a baking dish and toss it in some olive oil, salt, and pepper. Then make some space in the center of the dish to add a cup of goat cheese. Drizzle a little oil on that as well. Bake for 20-25 minutes or until butternut squash is fork tender. 
  4. Add in the minced garlic and sage and bake for another 5 minutes. 
  5. While squash is baking, cook your Chickapea Pasta according to the instructions on the box. Reserve 1 cup of pasta water before draining. 
  6. Once your butternut squash is cooked through, add in a handful of spinach and some of the pasta water. Mix everything together, mashing down some of the butternut squash to form a creamy sauce. Add more water as needed and season with salt and pepper to taste. 
  7. Add in your drained and rinsed Chickapea Pasta and combine everything well so that each noodle is coated in sauce. 
  8. Plate the pasta and top with chopped walnuts and fresh sage. 
  9. Enjoy!