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Butternut Squash and Goat Cheese Pasta
  • Prep
    10 min prep
  • Cook
    60 min cook
  • Servings
    6 - 8

Butternut Squash and Goat Cheese Pasta

Photo & Recipe by: Vegging at the Shore

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

  1. Preheat oven to 400
  2. Toss squash with 1 tablespoon of olive oil and ½ teaspoon salt
  3. Arrange on a parchment lined baking sheet and roast for 20 minutes, until soft
  4. Heat remaining olive oil in a large skillet
  5. Add onion and cook for about 5 minutes until softened
  6. Add garlic and cook for an additional minute
  7. Add spinach and cook until wilted, about 2 minutes
  8. Add broth, yogurt and 2 oz goat cheese. Stir until smooth and creamy
  9. Add cooked pasta and cooked squash and stir until incorporated, about 2 minutes
  10. Serve and top with additional crumbled cheese and chopped sage.

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