Roasted butternut squash pasta topped with goat cheese, pancetta, and herbs.
As much as I love pumpkin spiced everything, there’s a whole ‘nother side to Fall.
Savory. Roasted squash, nutmeg, pumpkin, parmesan, sage… it all goes so well together. You really can’t go wrong.
So how does one roast a butternut squash?
Simple. Remove the seeds (I used a small ice cream scoop, a melon baller or something similar would work), then chop into strips, peel off the rind and chop into cubes.
Aim for 2″ square cubes, they will shrink up when roasted. Top with olive oil, salt & pepper before popping into the oven.
Boil up some pasta and toss with the roasted pasta, bits of herbed goat cheese (my favorite), and pancetta. Feel free to pan fry the pancetta for a few minutes until crispy, if that’s your preference.
From there, anything goes. Salty Parmesan, rosemary, thyme… all contenders.
Step aside, sweet stuff, it’s dinner time.