Goat Cheese & Butternut Squash Pasta

with Arugula & Shaved Parmesan Salad

30 MIN

4 Servings

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From the Test Kitchen

Sweet and hearty butternut squash is among our favorite cold-weather vegetables. In this dish, we’re dicing and roasting a butternut squash, mixing it with rigatoni pasta and tender caramelized onion, then smothering it all in a tangy, creamy sauce made with goat cheese. The cheese’s pleasant acidity perfectly balances the sweet squash and onion, while a sprinkling of fresh mint adds an herbaceous finish. We’re pairing the pasta with a salad of arugula, shaved Parmesan and lemon vinaigrette.

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Nutrition

PER SERVING
Calories

690 Cals (est.)

fresh

ingredients

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tips & techniques

step-by-step

instructions

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1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut off and discard the squash ends. Peel the squash; separate the neck and bulb. Halve the bulb lengthwise; scoop out and discard the pulp and seeds, then medium dice the squash. Peel, halve and thinly slice the onion. Quarter and deseed the lemon. Pick the mint leaves off the stems; discard the stems.

2 Roast the squash:

Place the squash on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange the seasoned squash in a single, even layer and roast 22 to 24 minutes, or until golden brown and tender when pierced with a fork. Remove from the oven.

3 Caramelize the onion:

While the squash roasts, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 2 to 4 minutes, or until browned and very tender. Stir in an additional tablespoon of water, scraping up any browned bits from the bottom of the pot. Remove from heat and season with salt and pepper to taste.

4 Cook the pasta & make the vinaigrette:

While the onion caramelizes, add the pasta to the pot of boiling water. Cook 11 to 13 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly; rinse under cold water to prevent sticking. Rinse and wipe out the pot. While the pasta cooks, squeeze the juice of all 4 lemon wedges into a bowl; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

5 Make the cheese sauce:

While the squash continues to roast, in the pot used to cook the pasta, heat 2 tablespoons of olive oil on medium-high until hot. Add the flour; cook, whisking frequently, 30 seconds to 1 minute, or until golden brown. Slowly whisk in the milk and reserved pasta cooking water. Cook, whisking frequently, 2 to 4 minutes, or until thickened. Reduce the heat to medium-low. Add the goat cheese (crumbling into small pieces before adding). Cook, whisking frequently, 30 seconds to 1 minute, or until thoroughly combined. Remove from heat and season with salt and pepper to taste.

6 Finish the pasta & serve your dish:

To the pot of caramelized onion, add the cooked pasta, roasted squash, cheese sauce, butter and all but a pinch of the mint (tearing just before adding). Cook on medium, stirring occasionally, 1 to 2 minutes, or until well combined. Remove from heat; season with salt and pepper to taste. In a large bowl, combine the arugula, Parmesan cheese and enough vinaigrette to coat the salad. Toss to coat; season with salt and pepper to taste. Transfer the finished pasta and salad to serving dishes. Garnish the pasta with the remaining mint (tearing just before adding). Enjoy!