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    Home » Entrees » Butternut Squash, Goat Cheese, and Sausage Pasta

    Butternut Squash, Goat Cheese, and Sausage Pasta

    Published: Oct 28, 2018 · Modified: Aug 24, 2021 by In Fine Taste · This post may contain affiliate links

    Jump to Recipe Print Recipe

    white bowl of pasta

    This butternut squash, goat cheese, and sausage pasta make my taste buds do a little dance. Roasted sweet butternut squash, savory sausage, creamy and tangy goat cheese that forms a creamy sauce when tossed together, topped off with fresh parmesan and dried rosemary.

    butternut squash peeled

    How to Cut and Peel a Butternut Squash

    Butternut squash can be really hard to cut. My little trick for making it easier to cut? Microwave it! If you microwave the entire squash for about 2 minutes, you’ll find that it becomes significantly easier to slice off the top and bottom of the butternut squash.

    The easiest way for me peel the outside of a butternut squash is just a regular old vegetable peeler. Of course, if you don’t have one you can always use a sharp knife.

    roasted butternut squash on baking sheet

    How to Roast Butternut Squash

    Roasting butternut squash is simple! Preheat your oven to 425 degrees Fahrenheit, toss your cubed butternut squash with a little oil and seasoning of choice and bake for 40-45 minutes until tender.

    The simplest cheese sauce you’ve ever made

    We use goat cheese in this recipe for a creamy sauce! All you need to make it is 8 ounces of goat cheese crumbled and a little reserved pasta water. The heat from the freshly cooked pasta and pasta water turns your goat cheese into a delicious creamy sauce!

    butternut squash, goat cheese, sausage pasta

    Customize this Recipe to your Diet:

    Mix up the Sausage you use:

    You can use any kind of sausage, but I recommend using something with a good flavor like a spicy sausage or an Italian sausage if you don’t like spicy food. I’ve used a few different kinds of sausage including a spicy ground turkey sausage from Jennie-O for a lower fat version and chorizo for a more Mexican flavor

    Make it Gluten-free:

    If you’re gluten-free try substituting a rice-based or chickpea-based pasta!

    This rich and hearty dish is exactly what I crave in the fall and winter! I know you’ll love it! It’ll be love at first bite!

    Enjoy!

    Alyssa

    You may also like these other tasty pasta recipes: 

    • Zucchini Noodle Pasta w/ Creamy Yogurt Herb Sauce
    • Parmesan Roasted Carrot & Tomato Fettuccine
    • Brown Butter Sage Gnocchi
    • Chicken TIkka Masala Mac & Cheese

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    Tried this recipe and loved it? Comment and Rate it! Also send us a picture, WE WANT TO SEE!

    white bowl of pasta

    Butternut Squash, Goat Cheese, and Sausage Pasta

    Roasted sweet butternut squash, savory sausage, creamy andtangy goat cheese that forms a creamy sauce when tossed together, topped off with fresh parmesan and dried rosemary.
    4.67 from 3 votes
    Print Rate
    Course: Entrees
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Servings: 8
    Calories: 388kcal
    Author: Alyssa--In Fine Taste

    Ingredients

    • 1 medium butternut squash
    • ½ medium onion diced
    • 2 tablespoons olive oil
    • 1 teaspoon salt
    • 1 teaspoon garlic powder
    • ½ teaspoon cumin
    • ½ teaspoon cayenne pepper
    • 1 pound penne pasta
    • 1 pound sausage
    • 8 ounces goat cheese
    • Parmesan cheese
    • Dried rosemary
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    Instructions

    • Preheat oven to 425 degrees Fahrenheit. Microwave butternut squash for 2 minutes—this will soften it a little and make it easier to cut. Cut off the top and bottom of the squash. Use a potato peeler to remove the skin. Cut squash in half and remove the seeds from the center. Cut into half-inch cubes.
    • Toss squash and diced onions with olive oil, salt, garlic powder, cumin, and cayenne pepper. Line a baking sheet with foil and spray with cooking spray. Spread squash and onions over baking sheet and bake for 40-45 minutes.
    • When squash is almost done baking, start cooking your sausage. Cook all the way through, crumbling it as you cook it, and set aside.
    • Bring 4 quarts of salted water to boil. Add in penne and let boil for about 8 minutes or until tender. Reserve 2 cups of pasta water. Drain the rest of the water. In a large bowl crumble goat cheese and toss with hot pasta. Add pasta water a little bit at a time until a creamy sauce starts to form. You may not need all of the pasta water.
    • Add in cooked sausage, onion, and butternut squash and toss. Top with dried rosemary and fresh Parmesan cheese and serve immediately.

    Nutrition

    Serving: 1g | Calories: 388kcal | Carbohydrates: 22g | Protein: 16g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Cholesterol: 48mg | Sodium: 877mg | Fiber: 2g | Sugar: 2g
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    the easiest way to peel and roast butternut squash

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    Reader Interactions

    Comments

    1. John Schroeder

      October 23, 2021 at 2:18 pm

      Any suggestions for replacing goat cheese? The wife is not a fan.

      Reply
      • In Fine Taste

        October 25, 2021 at 1:32 pm

        You could use something milder like cream cheese, I would suggest softening it and mixing with a little pasta water before tossing it with the pasta, squash, and sausage.
        - Alyssa

        Reply

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