Butternut Squash and Goat Cheese Pasta

Butternut Squash and Goat Cheese Pasta
(4-6 servings)


Pasta of your choice
1 tbsp butter (or oil)
1 onion, chopped
1/4 cup white wine
1 1/2 cups chicken broth
1 large butternut squash, cubed; or 2 quarts home-canned (minus the liquid)
1/2 tsp each rosemary & thyme, ground
1/2 tsp salt
300g Goat cheese, broken into pieces


1. Melt butter in large pot over medium heat. Add onions and cook for 7-10 minutes until soft.

2. Deglaze your pot with about 1/4 cup white wine.

3. Add chicken broth, squash, herbs and salt. Bring to a boil, then simmer for 20 minutes. If you're using fresh squash, make sure you simmer it long enough to be fork tender.

4. Meanwhile, prepare your pasta the way you like it, enough for 4-6 people.

5. Take the squash sauce off the heat, blend with a stick blender (it will be thick); and add the goat cheese. Mix until the cheese melts into the sauce. 

**If the sauce is too thick for you, thin it out with some pasta water or more chicken broth.

6. Toss the sauce and pasta together and serve hot with Parmesan sprinkled on top.


  1. Hi Rain, I am planning to try this recipe as I have a butternut squash to be cut and used. Since I don't have goat cheese can cream cheese be substituted? I noticed your cauliflower squash casserole said either could be used and I have an open cream cheese to use, but no goat cheese. Also, I checked online to learn that 300g is the equivalent of 1-1/2 cups.

  2. Hi Dorothy!! ♥
    I think cream cheese will be fine, but you'll have to tell me because I've never used it. It might make the taste a little sweeter since goat cheese has a little tang to it, but I'd try it! Let me know!


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