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 bought a significantly creamy, tangy, candy, spicy, and salty state of affairs that’s sure to turn out to be a ceaselessly favourite.
This spicy brown butter goat cheese pasta is simple to make and each chew is significantly a taste journey. There’s one thing so magical about roasted squash tossed into your favourite consolation meals (hiya, cozy pasta) as a result of it provides a beautiful 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!
Substances on this brown butter goat cheese pasta
Though this beautiful pasta dish appears just a little fancy, it’s truly 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 just a little 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 happy 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 too can use unsalted butter.
- Goat cheese: creamy goat cheese provides a beautiful tang to stability the sweetness.
- Corn: you’ll additionally stir in recent or frozen candy corn for one more depth of taste and texture.
- Combine-ins: convey 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’ve got available. Right here’s what I can suggest:
- Swap the squash: be happy to make use of cubed candy potato, acorn squash, and even pumpkin!
- Select your cheese: should you favor a salty taste over tangy, do that pasta with crumbled feta as a substitute of goat cheese. For an excellent creamier, sauce-like texture, add ricotta.
- Add veggies: should you’re searching for 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 strategy 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 (discover ways to simply prepare dinner it within the oven right here!)
brown butter
The brown butter provides unimaginable taste to this butternut squash goat cheese pasta recipe. Get all of my ideas and methods for browning butter in this publish — it’s wonderful 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’re keen on this spicy brown butter goat cheese pasta! For those who make it, you’ll want to go away a remark and a ranking so I understand how you appreciated it. Get pleasure from, xo!
Spicy Brown Butter Goat Cheese Pasta with Candy Corn & Honey Roasted Butternut Squash
Stunning 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 may actually crave.
Substances
- 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, lower into 4 equal items
- 10 ounces pasta, reminiscent of 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 massive basil leaves, julienned or torn
- ⅓ cup pickled jalapenos
- Further 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 palms to toss collectively in order that the squash is effectively coated. Bake till squash is fork tender, half-hour, tossing the cubes midway by means of.
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Whereas the squash cooks, fill a big pot with salted water, place over excessive warmth, and produce to a boil. Prepare dinner pasta in keeping with bundle 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 colour. As quickly because the butter turns brown and provides 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 crucial. Add to bowls and garnish with pickled jalapenos, basil, goat cheese crumbles and purple pepper flakes, if desired. Get pleasure from!
Recipe Notes
To spice up protein: Sliced sauteed spicy or Italian rooster sausage could be completely scrumptious on this. Floor Italian sausage could be nice too, and even grilled or pan-fried rooster!
Vitamin
Serving: 1serving (primarily based 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
