Since we embraced the opportunity to go a little less traditional with the food at our Friendsgiving Feast, a meatless main with major fall vibes felt like just the ticket since it made my vegetarian friends happy — and ensured that we didn’t overdose on turkey before Thanksgiving actually rolls around. This butternut squash, spinach, and goat cheese pasta ended up totally surpassing my expectations; since the recipe is so simple, it was kind of mind-blowing the way the short list of ingredients came together to make total fall magic. Keep reading for the recipe.
*photos by Ashleigh Amoroso
This is truly a one-pot wonder: with pasta, greens, and healthy roasted veg, it makes a beautiful and hearty meal in and of itself. Which means less time spent washing pots and pans, more time spent around the table with friends.
I used paccheri here – a large tube-shaped pasta that perfectly catches all those delicious toppings and has a great bite when cooked al dente. Other pasta shapes that would work well here are rigatoni, tortiglioni, or even penne.
Even though this dish is absolutely party worthy, it’s also perfect for a cozy weeknight at home. Roast your squash, cook the pasta, and it only takes about 5 minutes to toss on all the toppings just before serving. If you’re feeling really lazy, just skip the brown butter sauce and drizzle with olive oil and a big squeeze of orange.