butternut-squash-goat-cheese-pasta.
Butternut “noodles” meet silky brown butter, tangy goat cheese, and a shower of crisp, buttery breadcrumbs. It’s cozy, quick, and exactly the kind of fall pasta that tastes like a hug. Use spiralized squash for twirl-able ribbons—or roast cubes if that’s easier—then toss everything with hot pasta so it turns creamy in minutes.
Ingredients
1 t medium butternut squash, peeled + left whole (don’ cut in half)
0.5 pound angel hair pasta
2 tablespoons olive oil
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