Pasta with Butternut Squash, Goat Cheese, Walnuts & Sage

Fall foods are my absolute favorite!

This past Sunday it was raining, so I took to the kitchen to experiment with some new recipes that I had been wanting to try.

Apple chips, kale-apple-walnut salad and pasta with butternut squash.

I have never been a big pasta girl but the husband and the kiddos love it so I thought I would make one of their favorite dishes but incorporate some fall flavors into it — butternut squash, sage and walnuts.

Nutritionally speaking, butternut squash is hard to beat. Topping the list of superfoods, it is sure to deliver a healthy dose of fiber, vitamin C, potassium and {believe it or not} protein! In addition, it adds softness and a creaminess to a pasta dish but with far less fat and calories than tradition cream based dishes.

Alfredo, I’m talking about you…

Please note that this recipe is equally delicious with or without the goat cheese! I personally do not eat cheese, so I prepared my serving without the goat cheese and it was still outstanding. That being said, I know that for many of you (and my husband) giving up cheese is just not an option. In fact, a recent study found that most Americans would rather give up coffee and cell phones before they would give up cheese!

Did you know that on a worldwide basis, more people drink the milk of goats than the milk of cows?

Health benefits of goat cheese: It’s more digestible. So, if you are going to eat cheese, goat cheese is a better option than cow dairy. Goat milk has a more easily digestible fat and protein content than cow milk and goat’s milk also contains less lactose (milk sugars) than cow’s milk.

Pasta with Butternut Squash, Goat Cheese, Walnuts & Sage Recipe
serves 4-6

1 medium butternut squash
1 small onion, peeled and diced
2 cloves garlic, minced
Olive oil
Salt and pepper
1/3 cup fresh sage leaves
1 pound pasta {gluten-free or kamut pasta gets my vote}
1/3 cup walnuts, chopped & toasted
4 ounces goat cheese {optional}

Heat the oven to 375°. Peel the butternut squash and cut into 1-inch cubes. Toss with the onion, garlic, a drizzle of olive oil and salt and pepper.  Spread the squash mixture in a thin layer on a large baking sheet and roast for about 25-35 minutes or until the squash is soft.

Meanwhile, cook pasta according to the directions. Drain and set aside. As the squash finishes roasting, heat about two tablespoons of olive oil in an extra large sauté pan over medium heat. (Don’t let it start smoking.) Drop in the sage leaves and fry for about a minute, or until they begin to just shrivel up. Add the pasta to the pan, along with the roasted squash mixture. Cook, stirring frequently, for five minutes or until the pasta is heated through and getting crispy on some of the edges. Add the goat cheese (if using) and stir to incorporate for another minute or two. Plate, top with walnuts and serve. Enjoy!

Do you have a favorite way to prepare butternut squash? Leave me a comment, I would love to hear from you!