Roasted Butternut Squash and Goat Cheese Pasta with Hot Honey and Hazelnuts

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Roasted Butternut Squash and Goat Cheese Pasta with Hot Honey and Hazelnuts

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Ingredients

1 small butternut squash, peeled and diced (about 3 1/2 cups)

2 tablespoons olive oil

Salt and pepper (to taste)

175g goat cheese

3 cups short pasta (such as macaroni, mini shells, or farfalle) 

1/2 cup chopped toasted hazelnuts

3 tablespoons hot honey

Instructions

  1. Preheat oven to 400°F (200°C).
  2. On a sheet pan, drizzle olive oil over diced butternut squash and season with salt and pepper. Place goat cheese in the middle of sheet pan.
  3. Roast squash and goat cheese for 25 minutes or until squash is soft and lightly browned.
  4. Meanwhile, cook pasta in salted water according to package directions. Drain, reserving 1 cup of pasta water.
  5. Add cooked pasta to roasted squash and goat cheese sheet pan along with about 1/2 cup of reserved pasta water. Stir to combine, adding more pasta water to make a sauce, as needed. 
  6. Scatter chopped toasted hazelnuts over pasta, and drizzle with hot honey.

Notes

You won’t find hard and fast rules about measurements, ingredients or techniques here. 5 Ingredient recipes are intended to help you find your footing and confidence in the kitchen. Make them your own – you’re a great cook!

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Meet the Author

Andrea Buckett

Andrea Buckett is a renowned chef and food expert celebrated across Canada for her engaging and unique food content. With over twenty years in the food industry, her approachable style and practical cooking tips bring easy, flavorful recipes to the table, tackling mealtime monotony. Regularly featured on television, social media, and in print, Andrea draws on her extensive knowledge in food, recipe development, and nutrition. She is set to publish her first cookbook with Appetite Random House in spring 2025.

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