Everyone will love this cozy butternut squash pasta! It’s covered in a creamy sauce blended with garlic, spices, and goat cheese.
- 1 pound rigatoni or penne pasta (or gluten-free pasta)
- 4 cups diced butternut squash (1 small) or frozen
- 3 garlic cloves
- 2 tablespoons olive oil
- 1 1/2 cups vegetable broth, plus more for blending
- 1/2 teaspoon chili powder
- 1/4 teaspoon nutmeg
- 3/4 teaspoon kosher salt
- Freshly ground black pepper
- 2 ounces goat cheese
- Grated Parmesan cheese, for the garnish
- Finely chopped fresh Italian parsley, for the garnish
- Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). When the pasta is done, drain it and return it to the pot.
- Peel and dice the butternut squash. Mince the garlic.
- In a large skillet, heat the olive oil over medium-low heat. Add the butternut squash and saute 5 minutes. Add the garlic for 30 seconds. Add the broth, chili powder, nutmeg, red pepper flakes, kosher salt, and several grinds of black pepper. Cover and bring it to a high simmer, bubbling constantly. Cook for 10 to 15 minutes until the squash is tender.
- Carefully transfer all the contents to a blender and blend until creamy, stopping and adding additional splashes broth as needed to come to a creamy texture (the exact amount will vary based on the freshness of the squash). Add the goat cheese and blend again until a creamy sauce forms.
- Stir the sauce into the pasta. Serve immediately, garnished with grated Parmesan cheese and chopped parsley.
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: Butternut Squash Pasta