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Butternut Squash, Spinach & Goat Cheese Pasta
This recipe is adapted from one of my favorite blogs, Camille Styles.
Prep Time: 00:15
Cook Time: 00:30
3 cups cubed butternut squash
2 tablespoons extra virgin olive oil, plus more for drizzling at the end
kosher salt and freshly ground pepper to taste
1 pound large tube shaped pasta
6 cups baby spinach
4 ounces goat cheese (reserve some for garnish)
4 slices cooked and crumbled bacon
1/2 cup toasted pine nuts (reserve a few for garnish)
grated parmesan cheese
sage leaves for garnish
brown butter sauce:
1/2 cup butter (1 stick)
2 tablespoons chopped, fresh sage leaves
1 zest and juice of orange
2 tablespoons heavy cream
kosher salt and freshly ground black pepper to taste
1Preheat oven to 400 degrees. Toss the butternut squash with salt, pepper and olive oil and roast for 25 - 30 minutes on a parchment lined baking sheet until golden brown and tender.
2Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large heavy skillet over medium heat. Add the sage, orange zest and orange juice and let cook until the butter starts to brown, about 3 minutes. Add cream and cook for 1 minute more. Turn off the heat and season with salt and pepper.
3Cook pasta according to package directions. Drain and return to the pot. Toss with spinach, roasted squash, bacon and goat cheese. Transfer to a serving bowl or platter and top with remaining goat cheese, pine nuts and parmesan. Drizzle the brown butter sauce over, garnish with chopped sage and enjoy!
This easy to make pasta is delicious for any occasion!
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