Creamy, sweet, and just the right amount of spicy, this Orechiette with Roasted Squash and Goat Cheese is a quick and elegant dinner that balances rich textures with bright flavour. Roasted butternut squash and creamy goat cheese melt into a silky sauce, while hot honey and toasted hazelnuts bring contrast and crunch. It’s a cozy weeknight dinner that feels special enough for company.

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Table of Contents

• Ingredients
• How to make orechiette with roasted squash and goat cheese
• Tips for success
• FAQ

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Ingredients

• 1 small butternut squash, peeled and cubed (about 3½ cups)
• 175g goat cheese
• 3 cups orechiette pasta
• ½ cup chopped toasted hazelnuts
• 3 tablespoons hot honey
• Olive oil
• Salt and pepper

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How to make orechiette with roasted squash and goat cheese

1. Preheat the oven to 400°F.
2. On a baking sheet, toss the cubed squash with a drizzle of olive oil, salt, and pepper. Make space in the centre and place the goat cheese round or log in the middle.
3. Roast for 25–30 minutes, until the squash is tender and lightly browned and the goat cheese is warmed through and slightly golden on top.
4. While the squash is roasting, bring a large pot of salted water to a boil and cook the orechiette according to package directions. Reserve 1 cup of pasta water before draining.
5. Remove the baking sheet from the oven. Add the drained pasta directly to the roasted squash and goat cheese. Stir gently to combine, adding a bit of the reserved pasta water until the sauce reaches a creamy consistency.
6. Sprinkle with chopped toasted hazelnuts and drizzle generously with hot honey. Serve immediately.

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Tips for success

• Use a goat cheese log or medallion that can hold up to roasting.
• Don’t skip the pasta water—it helps bind the sauce and makes it ultra silky.
• Hot honey can be store-bought or made by gently heating honey with chili flakes or hot sauce.

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FAQ

Can I use a different pasta shape?
Yes. Short pasta shapes like fusilli, rigatoni, or farfalle also work well.

What’s a good substitute for hot honey?
Mix 3 tablespoons of honey with a pinch of chili flakes or a splash of your favourite hot sauce.

Can I make this dish ahead of time?
You can roast the squash and goat cheese ahead and cook the pasta fresh before serving. Reheat the squash and cheese slightly before tossing everything together.

Do I need to toast the hazelnuts?
Toasting brings out their nutty flavour and adds a crunchy texture that pairs well with the creamy sauce. It’s worth the extra step.

Orechiette with Roasted Squash and Goat Cheese

Print Recipe

• Author: Andrea Buckett

Ingredients

Units USM

• 1 small butternut squash, cubed (about 3 1/2 cups)
• 175g goat cheese
• 3 cups Orecchiette pasta
• 1/2 cup chopped toasted hazelnuts
• 3 tablespoons hot honey
• Olive oil
• Salt and pepper

Instructions

Preheat the oven to 400°F

1. Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet.
2. Place the goat cheese in the centre of the baking sheet with the squash. Roast for 25-30 minutes, or until the squash is tender and slightly browned.
3. While the squash roasts, cook the pasta according to package directions in salted water. Reserve about 1 cup of pasta water.
4. Remove the roasted squash from the oven. Add the cooked pasta to the squash and goat cheese. Stir to combine, adding some of the reserved pasta water to create a creamy sauce.
5. Scatter the chopped hazelnuts over the pasta and drizzle with hot honey. Serve immediately.