Butternut Squash, Spinach, & Goat Cheese Pasta

Serves 4


  • 2 cups cubed butternut squash
  • 2 teaspoons extra-virgin olive oil, plus more for drizzling at end
  • kosher salt and freshly ground black pepper, to taste
  • 1 pound paccheri (or other large tube shaped pasta)
  • 6 cups baby spinach
  • 4 ounces goat cheese crumbles (reserve a little for garnish)
  • 1/2 cup toasted pine nuts (reserve a little for garnish)
  • grated Parmesan cheese
  • optional garnish: a few sage leaves

brown butter sauce:

  • ½ cup butter (1 stick)
  • 2 tablespoons chopped fresh sage leaves
  • zest and juice of 1 orange
  • 2 tbsp cream
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste

  1. Preheat the oven to 400 degrees. Toss the butternut squash with olive oil, salt & pepper, then transfer to a parchment-lined baking sheet and roast for 25 – 30 minutes, until golden brown on the edges and tender on the inside.
  2. Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large, heavy skillet over medium heat. Add the sage, zest, & juice, and let cook until the butter starts to brown, about 3 minutes. Add cream & let warm 1 more minute. Turn the heat off and season with salt, and pepper.
  3. Cook pasta according to package directions. Drain, then return to pot and toss with spinach, roasted squash, and goat cheese. Transfer to a serving bowl or platter, and top with remaining goat cheese, pine nuts, & parmesan. Drizzle the brown butter sauce over the entire dish, garnish with a few sage leaves, and eat!