Perciatelli W Roasted Chestnuts Butternut Squash Goat Cheese
Elevate your weeknight pasta game with this exquisite Perciatelli with Roasted Chestnuts, Butternut Squash, and Goat Cheese recipe—a comforting yet elegant dish that perfectly balances earthy, sweet, and tangy flavors. Tender strands of perciatelli pasta are tossed with caramelized roasted butternut squash, nutty roasted chestnuts, and creamy goat cheese, all brought together with a touch of fresh thyme and fragrant garlic. Baby spinach adds a pop of color and freshness, while a splash of vegetable broth creates a silky sauce that clings to every bite. Ready in just 45 minutes, this delightful combination of seasonal ingredients is perfect for cozy autumn dinners or holiday entertaining. Top it off with a sprinkle of Parmesan for extra indulgence and serve it warm for a dish that's as satisfying as it is memorable. Perfect for vegetarians and packed with flavor, this pasta is sure to become a new favorite in your recipe rotation!
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Recipe Information
Ingredients
- 12 oz Perciatelli pasta
- 3 cups Butternut squash, peeled and diced
- 1 cup Roasted chestnuts, chopped
- 4 oz Goat cheese, crumbled
- 3 tbsp Olive oil
- 2 cloves Garlic, minced
- 1 tbsp Fresh thyme leaves
- 1 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 0.75 cup Vegetable broth
- 2 cups Baby spinach
- 0.25 cup Parmesan cheese, optional for garnish
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Spread the diced butternut squash on the baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
Roast the butternut squash in the preheated oven for 20-25 minutes, stirring once halfway, until tender and slightly caramelized. Remove from oven and set aside.
While the squash roasts, bring a large pot of salted water to a boil. Cook the perciatelli pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
Add the roasted chestnuts and fresh thyme to the skillet. Stir and cook for 2-3 minutes to release their flavors.
Pour in the vegetable broth and bring to a simmer. Add the roasted butternut squash to the skillet, stirring gently to combine.
Add the drained pasta to the skillet, tossing to coat. If the mixture looks too dry, stir in a bit of the reserved pasta water, 2 tablespoons at a time, until the sauce lightly coats the pasta.
Turn off the heat and fold in the baby spinach, allowing it to wilt from the residual heat.
Crumble the goat cheese over the pasta, gently tossing until the cheese begins to melt and create a creamy sauce. Taste and adjust seasoning with additional salt and pepper if needed.
Divide the pasta between bowls and garnish with grated Parmesan cheese, if desired. Serve immediately.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 26% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 859 mg | 37% | |
| Total Carbohydrate | 105.3 g | 38% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 10.1 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1051 mg | 22% | |
*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.
