Let’s face it: we at all times knew that butternut squash and brown butter had been the right match. Enter in goat cheese and corn and also you’ve acquired a significantly creamy, tangy, candy, spicy, and salty state of affairs that’s certain to develop into a perpetually favourite.
This spicy brown butter goat cheese pasta is simple to make and each chunk is significantly a taste journey. There’s one thing so magical about roasted squash tossed into your favourite consolation meals (hi there, cozy pasta) as a result of it provides a stunning sweetness that balances every little thing out.
That is a kind of dishes that’s unimaginable by itself, however you can also make it even heartier by including some floor sausage or grilled rooster. One in all my new favourite straightforward weeknight dinners!
Components on this brown butter goat cheese pasta
Though this beautiful pasta dish seems a little bit fancy, it’s really made with fairly easy pantry staples. Right here’s what you’ll want:
- For the butternut squash: we’re roasting up cubed butternut squash with a little bit olive oil and honey, plus garlic powder, chili powder, cinnamon, cayenne pepper, salt, and pepper. The warming spices pair fantastically with the sweetness of the squash and the honey.
- Pasta: be at liberty to make use of any pasta form you’d like! I really like penne, orecchiette, and orzo greatest.
- Butter: oh yeah, you already know we’re browning salted butter for this pasta. You can even use unsalted butter.
- Goat cheese: creamy goat cheese provides a stunning tang to steadiness the sweetness.
- Corn: you’ll additionally stir in recent or frozen candy corn for an additional depth of taste and texture.
- Combine-ins: deliver every little thing collectively by folding in recent basil leaves, pickled jalapeños, further goat cheese crumbles, and a sprinkle of purple pepper flakes. Perfection.
Easy components swaps
This butternut squash goat cheese pasta is simple to customise with components you will have readily available. Right here’s what I can advocate:
- Swap the squash: be at liberty to make use of cubed candy potato, acorn squash, and even pumpkin!
- Select your cheese: if you happen to desire a salty taste over tangy, do that pasta with crumbled feta as an alternative of goat cheese. For a good creamier, sauce-like texture, add ricotta.
- Add veggies: if you happen to’re in search of a veggie increase, I like to recommend folding in recent spinach or kale.
Can I make it gluten free?
Completely! Merely use your favourite gluten free pasta form.
Our favourite method to increase the protein
Hold this brown butter goat cheese pasta vegetarian by including in a can of rinsed, drained chickpeas, or strive any of those scrumptious meat choices:
- Sliced sauteed spicy or Italian rooster sausage
- Floor Italian sausage
- Pan-fried or grilled rooster
- Grilled or sauteed shrimp
- Crispy chopped bacon (learn to simply cook dinner it within the oven right here!)
How you can brown butter
The brown butter provides unimaginable taste to this butternut squash goat cheese pasta recipe. Get all of my ideas and tips for browning butter in this put up — it’s superb in each candy and savory recipes!
Storing ideas
Retailer any leftover pasta in hermetic containers within the fridge for as much as 3-5 days. To reheat merely accomplish that in a microwave secure dish or on the stovetop with a splash of water.
Extra pasta recipes you’ll love
Get all of my pasta recipes right here!
I hope you like this spicy brown butter goat cheese pasta! If you happen to make it, be sure you go away a remark and a score so I understand how you preferred it. Take pleasure in, xo!
Spicy Brown Butter Goat Cheese Pasta with Candy Corn & Honey Roasted Butternut Squash
Lovely spicy brown butter goat cheese pasta with candy corn, tender honey roasted butternut squash, and pickled jalapeños. This scrumptious vegetarian butternut squash goat cheese pasta hits the entire taste notes and is ideal as is or with the addition of sausage or rooster for further protein! A comforting meal you will actually crave.
Components
- Squash:
- 4 cups ½-inch cubed butternut squash (from a 2-pound squash)
- 1 to 2 tablespoons further virgin olive oil
- 1 tablespoon honey (or sub pure maple syrup)
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon cinnamon
- ¼ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- Freshly floor black pepper
- Brown butter and pasta:
- 4 tablespoons salted butter, reduce into 4 equal items
- 10 ounces pasta, resembling penne, orecchiette or orzo (gluten free if desired)
- 4 ounces crumbled goat cheese
- ½ teaspoon kosher salt, plus extra to style
- Freshly floor black pepper
- 1 cup recent or frozen, thawed candy corn
- Serving:
- 6 to eight giant basil leaves, julienned or torn
- ⅓ cup pickled jalapenos
- Additional goat cheese crumbles
- Purple pepper flakes
Directions
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Roast the squash: Preheat the oven to 375°F. Line a big baking sheet with parchment paper. Unfold squash cubes evenly throughout the baking sheet and drizzle with olive oil and honey or maple syrup. Sprinkle with garlic powder, chili powder, cinnamon, and cayenne pepper, and generously season with freshly floor salt and pepper. Use your arms to toss collectively in order that the squash is nicely coated. Bake till squash is fork tender, half-hour, tossing the cubes midway by.
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Whereas the squash cooks, fill a big pot with salted water, place over excessive warmth, and produce to a boil. Cook dinner pasta in line with package deal instructions, till al dente. Reserve 1 cup of the pasta water and put aside, then drain pasta and return to the pot.
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Brown the butter: Add butter to a small saucepan and place over medium warmth. As soon as melted, whisk consistently: the butter will start to crackle, then foam. After a couple of minutes, the butter will start to show a golden amber shade. As quickly because the butter turns brown and offers off a nutty aroma, take away the saucepan from the warmth and put aside to chill.
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Stir the next into the pot of pasta: the brown butter, goat cheese, reserved pasta water, salt, and pepper till the goat cheese has melted and the combination is creamy. Fold within the roasted butternut squash cubes and corn. Style and add extra salt and pepper if needed. Add to bowls and garnish with pickled jalapenos, basil, goat cheese crumbles and purple pepper flakes, if desired. Take pleasure in!
Recipe Notes
To spice up protein: Sliced sauteed spicy or Italian rooster sausage can be completely scrumptious on this. Floor Italian sausage can be nice too, and even grilled or pan-fried rooster!
Diet
Serving: 1serving (based mostly on 4)Energy: 639calCarbohydrates: 81.9gProtein: 20.7gFats: 26.9gSaturated Fats: 15.1gFiber: 6.5gSugar: 12.2g
Recipe by: Monique Volz // Bold Kitchen | Pictures by: Eat Love Eats
