Description
This soul-warming vegetarian dish bridges the gap between home-cooked simplicity and gourmet indulgence. Tender butternut squash is roasted with honey and spices until caramelized, then combined with al dente pasta and a rich, nutty brown butter sauce. Tangy goat cheese melts into the pasta to create a silky, decadent coating, while fresh sweet corn adds a crisp pop and pickled jalapeños offer a zesty, spicy finish that perfectly balances the sweetness of the squash. It is a colorful, sophisticated meal perfect for busy weeknights or cozy gatherings.
Ingredients
1 medium butternut squash, peeled and cubed
2 tablespoons honey
1/2 teaspoon chili flakes
3 tablespoons olive oil
12 ounces pasta (penne or rigatoni)
6 tablespoons unsalted butter
1 cup sweet corn kernels (fresh or thawed)
4 ounces goat cheese, crumbled
2 tablespoons pickled jalapeños, chopped
Salt and freshly cracked black pepper to taste
Fresh herbs for garnish (thyme or sage)
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash with olive oil, honey, chili flakes, salt, and pepper on a baking sheet.
Roast the squash for 20-25 minutes until tender and golden brown.
While roasting, cook the pasta in a large pot of salted boiling water according to package directions; reserve 1/2 cup of pasta water before draining.
In a large skillet, melt the butter over medium heat, swirling constantly until it turns a deep golden brown and smells nutty.
Add the sweet corn to the butter and sauté for 2-3 minutes.
Add the cooked pasta and the roasted squash to the skillet with the butter sauce.
Fold in the goat cheese and a splash of reserved pasta water, stirring gently until the cheese melts into a creamy sauce.
Top with chopped pickled jalapeños and fresh herbs before serving.
Notes
Use high-quality goat cheese for the best creamy consistency. If you prefer extra heat, add a splash of the pickled jalapeño brine to the sauce. Leftovers can be stored in an airtight container for up to 3 days, though the pasta is best enjoyed fresh.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 9g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 35mg