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Butternut Squash Pasta with Sage and Goat’s Cheese

This butternut squash pasta is the kind of dish I want to eat as soon as autumn arrives. Sweet roasted butternut squash is tossed with spaghetti in a fragrant sage and garlic butter, then finished with creamy goat’s cheese.

I’m using spelt spaghetti here, which has a lovely nutty flavour that works particularly well with the sweet squash. It’s a really simple vegetarian pasta dish, but the combination of butternut, sage and goat’s cheese makes it feel properly comforting – perfect for a cosy autumn dinner.

Find more lovely autumn recipes here in my recipe archive.

Ingredients

SERVES 2

400g butternut squash
3 garlic cloves
1 tbsp olive oil
250g spelt spaghetti
a few fresh sage leaves*
40g butter
80g soft goat’s cheese
salt and pepper

Method

Preheat the oven to 200°C.

Peel the butternut squash and cut into 1cm cubes. Distribute the cubes in a baking tray, add two unpeeled garlic cloves, the olive oil and a pinch of salt. Mix everything and bake for 20 minutes or until the butternut squash is soft.

Once the squash has finished baking, cook the spelt spaghetti according to package instructions.

Peel and crush the remaining garlic clove. Finely chop the sage leaves.

Melt the butter in a frying pan and fry the crushed garlic and the sage for 2 minutes.

Add the drained spaghetti and the butternut squash (discarding the baked garlic cloves) mix and season with salt and pepper.

Distribute the spaghetti between two plates and scatter some crumbled goats’ cheese onto each portion.

*just how many sage leaves you need depends on their size. If they’re small you might want to use 20 leaves, if they’re big, 10 leaves will do.