Penne with Butternut Squash and Goat Cheese Courtesy Giada D
Dive into the cozy flavors of fall with this Penne with Butternut Squash and Goat Cheese, courtesy of Giada D. This recipe perfectly balances the natural sweetness of roasted butternut squash with the tangy creaminess of goat cheese, creating a luscious sauce that clings to every bite of al dente penne. A touch of garlic, fresh thyme, and a hint of red pepper flakes elevate the dish, while Parmesan and parsley add a final layer of savory freshness. Ready in just 40 minutes, this comforting pasta is ideal for weeknight dinners yet elegant enough for entertaining. Serve it warm with an optional sprinkle of extra cheese for a truly irresistible meal that celebrates seasonal ingredients.
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 3 cups butternut squash, peeled, seeded, and cubed
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 0.25 teaspoons crushed red pepper flakes
- 1.5 cups vegetable broth
- 4 ounces soft goat cheese
- 0.25 cups grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons kosher salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 400°F (200°C).
Place the cubed butternut squash on a large baking sheet. Drizzle with 2 tablespoons of olive oil, season with a pinch of salt and pepper, and toss to coat evenly.
Roast the butternut squash in the preheated oven for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
While the squash roasts, bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set it aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic, thyme, and crushed red pepper flakes. Cook for 1 minute, stirring frequently, until fragrant.
Stir in the roasted butternut squash and pour in the vegetable broth. Bring the mixture to a simmer and cook for 2-3 minutes.
Add the goat cheese to the skillet and stir until melted and smooth, creating a creamy sauce. If the mixture seems too thick, thin it with a bit of the reserved pasta water, adding 1-2 tablespoons at a time as needed.
Add the cooked penne pasta to the skillet and toss to coat evenly in the sauce. Stir in the grated Parmesan cheese and half of the chopped parsley.
Taste and adjust seasoning with additional salt and pepper, if necessary.
Serve the pasta warm, garnished with the remaining parsley. Optionally, sprinkle extra Parmesan cheese on top.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 508 mg | 22% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 4.9 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 675 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
