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You guys! I made us pasta out of butternut squash!!

Butternut Squash Goat Cheese Pasta | halfbakedharvest.com @hbharvest

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! 🙂

Butternut Squash Goat Cheese Pasta | halfbakedharvest.com @hbharvestButternut Squash Goat Cheese Pasta | halfbakedharvest.com @hbharvest

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?

Butternut Squash Goat Cheese Pasta | halfbakedharvest.com @hbharvest

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.

Ready?

…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.

Butternut Squash Goat Cheese Pasta | halfbakedharvest.com @hbharvest

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 | halfbakedharvest.com @hbharvest

Butternut Squash Goat Cheese Pasta.

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 Servings
Calories Per Serving: 627 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 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

Instructions

  • 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!
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Butternut Squash Goat Cheese Pasta | halfbakedharvest.com @hbharvest

Like, gimme, PLEASE.

Butternut Squash Goat Cheese Pasta | halfbakedharvest.com @hbharvest

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  2. OK… so this is “to die for”! I LOVE butternut squash, pasta and goat cheese… so why would I not love this recipe? Being vegetarian, I omitted the prosciutto and used some sage leaves rather than the oregano. For ease of preparation, I used panko crumbs.

    The butternut squash was a bit of a challenge to spiralize. I used only the neck of the peeled squash and the plastic nubs of the Paderno spiralizer had some difficulty staying in place as the squash is so firm, but I persevered and it was well worth it! The next time I will try making it with the oregano, as I am sure that will be just as delicious! Thanks for the recipe as well as the wonderful photography!

    Reply

  3. Made this tonight and it was amazing! My husband and I both loved it. The only edit I made was the use of gluten free bread for the breadcrumbs. The goat cheese melted throughout the dish creating a delicious creamy coating. Will definitely be making this again. Thank you for sharing the recipe!

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  4. I just made this Sunday night and LOVED it! My spiralizer wasn’t mighty enough to handle the butternut squash, so I had to cube it, but it still turned out great. I loved it paired with the goat cheese and crispy prosciutto. I will definitely make this every Fall!

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  5. Tried this recipe tonight and was kind of disappointed. I would give it 3 out of 4 stars. I don’t have a spiralizer, so I just roasted cubed butternut squash and I left out the prosciutto (I’m a veg). I thought the recipe was a little dry. I would recommend saving 3/4 cup of the pasta water and 2 additional Tablespoons of butter to use at the end to make the melted Parmesan and oregano a little smoother with the pasta. It’s a great way to get the kids to eat veggies, but needs a little work. http://www.hopepostkids.com

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  6. Omg I just made this and it’s incredible! The butternut squash was tough to spiral but worth it! Absolutely delicious.

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  7. This recipe is one of the best I’ve found online in a long time! I used vegetarian bacon in place of prosciutto and leftover ciabatta (what I had on hand without making a run to the grocery store!) and the recipe turned out perfectly. This dish with a glass of wine is a great meal on a cool fall night. Will definitely be saving this and making it again!

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  9. I am so obsessed with my spiralizer as of late. I love this idea, and I totally agree with you – GOAT CHEESE ON EVERYTHING. This looks so delicious!

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  10. This is so creative, I’ve got a rarely used spiraliser gathering dust in a cupboard but I’ll have to pull it out and put it to good use making this. Butternut squash is my favourite vegetable, especially roasted, and I adore goats cheese 🙂

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  14. Hey lady! Just curious about the center of the squash – spiralizing with the seeds or do you not use the middle section?

    Reply