- 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
- 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.
- 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.
- 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!