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  • Prep Time
    10 minutes
  • Cook Time
    1 hour
  • Servings
    6 - 8

Butternut Squash and Goat Cheese Pasta

PHOTO & RECIPE: Vegging at the Shore


  • 3 cups butternut squash cut into 1 inch pieces
  • 2 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 4 cups spinach
  • 1/3 cup vegetable broth
  • 1/4 cup plain Greek yogurt
  • 2 oz Montchevre goat cheese plus more for crumbling
  • 1/2 lb cooked pasta
  • optional: chopped sage


  1. Preheat oven to 400. Toss squash with 1 tablespoon of olive oil and 1/2 teaspoon salt. Arrange on a parchment lined baking sheet and roast for 20 minutes, until soft. Heat remaining olive oil in a large skillet. Add onion and cook for about 5 minutes until softened. Add garlic and cook for an additional minute. Add spinach and cook until wilted, about 2 minutes. Add broth, yogurt and 2 oz goat cheese. Stir until smooth and creamy. Add cooked pasta and cooked squash and stir until incorporated, about 2 minutes. Season to taste. Serve and top with additional crumbled cheese and chopped sage.