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Serves 4 to 6
- 1 cup butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 pinch coarse salt
- 1 pound pasta (almost any will work; I used spaghetti)
- 8 ounces goat cheese
- 5 tablespoons butter
- 2 garlic cloves, minced or pressed
- 1/2 cup vermouth (or white wine)
- 1/4 cup fresh basil, chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 cup caramelized onions
- salt and pepper, to taste
- toasted pecans, optional
- Preheat the oven to 400. Peel and dice the butternut squash. Place the squash on a sheet pan, then drizzle with olive oil and sprinkle with coarse salt (a good pinch or two). Toss to combine, then make sure all the pieces are flat on the pan, not on top of each other. Bake until the squash is tender and browned, stirring occasionally, 20-25 minutes.
- Bring a large pot of water to a boil. Add salt (I add 1 tablespoon), then add the pasta and cook until al dente. Drain, reserving ½ cup of the pasta waster.
- While the pasta is cooking, crumble the goat cheese in the bottom of large bowl. Melt the butter over medium heat, and then stir in the garlic and sauté until fragrant, about 30 seconds. Stir in the vermouth and cook until slightly reduced, about 2 minutes. Turn off the heat, and add the basil and thyme.
- Add the pasta to the goat cheese, and using tongs or serving spoons, toss until the goat cheese is evenly coating the pasta (pour a little of the reserved water on top if you need to loosen the cheese). Pour the butter-herb mixture on top, and toss until combined. Add the roasted butternut squash and caramelized onions, and toss gently until combined; season with salt and pepper to taste, and top with toasted pecans, if desired.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Thanksgiving Pie
Butter is better, Jacques Pépin, and more
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