You guys! I made us pasta out of butternut squash!!
Yes. I did, I did!!
How cool is that? I mean, I know we all know about zucchini noodles, but this is my first time making butternut squash noodles, and I’m pretty pumped about it!! Butternut squash has honestly been one of my favorite vegetables since I first discovered it as a preteen… and I’ve loved it ever since! So clearly making pasta from butternut squash (and then tossing it together with REAL pasta) was a no brainer for me.
Loved every single bite of this meal, it is so good… and the perfect, quick and easy Monday meal. I mean, at least I think so! 🙂
If you guys read yesterday’s post than you read one, all about the baby goats, two, about that fact that it was freezing and snowing here on Friday & Saturday (luckily Sunday was much warmer and so beautiful!), and three, you also learned about all the fall things I am currently obsessed with! Man, realizing I jammed a lot into that post, it was a fun one! I spent a good part of the weekend working on cookbook edits and trying to get ahead so I will be all ready to go for our upcoming trip to Harry Potter World (we leave on Saturday!).
I was even able to squeeze in a little time outside and hang with my mom for a bit. Oh, and I maybe squeezed in a little Target shopping with Asher too! Cause I mean, that’s what weekends are for! 🙂
So what did you guys do? Anything fall related… maybe some apple or pumpkin picking? How about baking anything fun?
As much as I love a giant bowl of buttery noodles (my mom taught me well), I think I love this bowl even more, and for obvious reasons.
…butternut squash noodles. I didn’t even know it was possible to love butternut squash more than I already do, but turning it into PASTA and tossing it with BROWNED BUTTER. Yup. love it.
…browned butter. no explanation needed. you guys are going to be seeing a lot of this in the next month. sorry not sorry.
…creamy goat cheese. You know I’m crazy for all things goat milk + cheese, so goat cheese was a must, and that giant wedge you see in these photos… it is perfection on top of this bowl of pasta.
…toasted, buttery breadcrumbs. adds a nice little crunch atop most pasta dishes. yum.
…oregano. typically this time of year I am all about using sage, but I was really feeling the oregano with this one. it’s the perfect pairing.
See? Obvious reasons.
Also, I feel it is worth noting, that start to finish this pasta dish takes about a total of thirty minutes to make. The spiralizer makes really quick work of cutting through that tough butternut squash. And since we’re creating such thin strips, cooking is FAST. What’s also kind of awesome about this dish? It’s rocking pretty minimal and simple ingredients. I’m talking butternut squash, olive oil, salt + pepper, butter, angel hair pasta, oregano, bread, goat cheese + parmesan.
I know it’s not five ingredients, but it’s ten (or under if you ditch the prosciutto)!! Still pretty good right?
If you don’t have a spiralizer, you can simply cube the butternut squash, roast, and then toss with the pasta as directed. Still the same flavors, just a little different in texture.
Okok, before I go, I just want to remind you guys about my Staub giveaway going on right now on Instagram. If you haven’t entered yet, please do so ASAP. I’ll be picking a winner and direct messaging them on Instagram tonight. If you’re dying for one of these cute Pumpkin Cocottes, enter the giveaway now! ?
Once you’ve finished move on to making this delicious bowl of butternut squash pasta for dinner…or lunch? Oh man, I totally wish I had leftovers of this for lunch…might need to make that happen.
Butternut Squash Goat Cheese Pasta.
- 1 t medium butternut squash peeled + left whole (don' cut in half)
- 3 tablespoons olive oil
- kosher salt + pepper
- 1/2 pound angel hair pasta
- 1 1/2 cups day old sourdough bread finely torn or pulsed to chunky crumbs in a food processor
- 1 tablespoon fresh chopped oregano
- salt + pepper toast
- 8 tablespoons butter
- 1/2 cup fresh oregano leaves
- 2 ounces prosciutto finely diced (omit if vegetarian)
- 1/3 cup grated parmesan cheese
- 4-6 ounces goat cheese crumbled or thinly sliced
Preheat the oven to 425 degrees F.
Using a spiralizer, spiral the squash into spaghetti size noodles. Alternately, you can cube the squash as well. Place the butternut noodles on a baking sheet and toss with 1 tablespoon olive oil, salt + pepper.
Place in the oven and roast for 5-10 minutes or until the noodles are tender, but not mushy. Remove from the oven.
Bring a large pot of salted water to a boil. Boil the pasta until al dente. Reserve 1 cup of pasta cooking before draining. Drain.
Meanwhile, heat a large skillet over medium heat and add 2 tablespoons olive oil. Once hot, add the bread crumbs, oregano, salt + pepper and cook, stirring for 4-5 minutes or until toasted and golden. Remove the bread crumbs from the pan to a plate.
Place the butter, remaining 1/2 cup oregano leaves and prosciutto in the skillet and cook over medium heat until the butter is browned and the prosciutto crisp. Remove from the heat. Add in the butternut squash noodles, half the angel hair pasta and parmesan and toss to coat. If desired add the remaining angel hair pasta and a little of the reserved pasta cooking water to thin the sauce. Divide the pasta among bowls and top with breadcrumbs and goat cheese. EAT!
Like, gimme, PLEASE.