Butternut Squash and Goat Cheese Pasta
Photo & Recipe by: Vegging at the Shore
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- Prep
- 10 min prep
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- Cook
- 60 min cook
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- Servings
- 6 - 8
Ingredients
- 3 cups butternut squash cut into 1 inch pieces
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- ½ cup chopped onion
- 1 clove garlic, minced
- 4 cups spinach
- ⅓ cup vegetable broth
- ¼ cup plain Greek yogurt
- 2 oz Montchevre® goat cheese plus more for crumbling
- ½ lb cooked pasta
- optional: chopped sage
Directions
- Preheat oven to 400
- Toss squash with 1 tablespoon of olive oil and ½ 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
- Serve and top with additional crumbled cheese and chopped sage.
In this recipe
Fresh Logs
Our master cheesemaker has established a perfectly-balanced recipe for Montchevre® fresh goat cheese logs, and each is made with full respect for traditional French cheese making techniques.
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