Description
A vibrant and creamy pasta dish featuring roasted spiced butternut squash, nutty brown butter, tangy goat cheese, and sweet corn, topped with fresh basil and pickled jalapenos for a spicy kick. This recipe balances sweet, spicy, and savory flavors to create a comforting yet exciting meal perfect for fall or any time you crave a flavorful vegetarian pasta.
Ingredients
Squash:
- 4 cups ½-inch cubed butternut squash (from a 2-pound squash)
- 1 to 2 tablespoons extra virgin olive oil
- 1 tablespoon honey (or substitute pure maple syrup)
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon cinnamon
- ¼ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
Brown Butter and Pasta:
- 4 tablespoons salted butter, cut into 4 equal pieces
- 10 ounces pasta (such as penne, orecchiette, or orzo; gluten free if desired)
- 4 ounces crumbled goat cheese
- ½ teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 cup fresh or frozen, thawed sweet corn
Serving:
- 6 to 8 large basil leaves, julienned or torn
- ⅓ cup pickled jalapenos
- Extra goat cheese crumbles
- Red pepper flakes
Instructions
- Roast the squash: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking. Spread the cubed butternut squash evenly on the baking sheet. Drizzle with olive oil and honey or maple syrup. Sprinkle garlic powder, chili powder, cinnamon, and cayenne pepper evenly over the squash. Season generously with kosher salt and freshly ground black pepper. Toss everything together thoroughly using your hands to ensure each cube is well coated. Roast in the oven for about 30 minutes until the squash is fork tender, tossing halfway through roasting to ensure even cooking.
- Cook the pasta: While the squash roasts, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, typically around 8 to 10 minutes depending on the pasta type. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and return it to the pot to keep warm.
- Make the brown butter: In a small saucepan over medium heat, add the butter pieces. Let the butter melt and then whisk constantly. The butter will start crackling and foaming; continue whisking until it turns a golden amber color and emits a nutty aroma, usually around 3 to 5 minutes. Remove the saucepan from heat immediately to prevent burning, and set it aside to cool slightly.
- Combine pasta with sauce and squash: Add the browned butter, crumbled goat cheese, reserved pasta water, kosher salt, and freshly ground black pepper to the pot with pasta. Stir continuously until the goat cheese melts completely and the sauce becomes creamy. Gently fold in the roasted butternut squash cubes and the sweet corn. Taste the mixture and adjust salt and pepper as needed.
- Serve and garnish: Divide the pasta evenly among bowls. Garnish with torn or julienned basil leaves, pickled jalapenos, extra goat cheese crumbles, and a sprinkle of red pepper flakes to your liking. Serve immediately and enjoy the harmonious blend of creamy, spicy, and sweet flavors.
Notes
- For a gluten-free version, choose gluten-free pasta.
- If you prefer less heat, reduce or omit the cayenne pepper and red pepper flakes.
- Make sure to watch the butter carefully when browning to avoid burning—it should be golden and nutty, not blackened.
- Pickled jalapenos can be adjusted or substituted with fresh jalapenos for less tang.
- Leftover pasta keeps well refrigerated for up to 2 days; reheat gently with a splash of water or broth to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Pasta
- Method: Baking
- Cuisine: American
