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.

Why you’ll love this recipe

• butternut squash noodles. I didn’t even know it was possible to love butternut squash more than I already do, but turning it into PASTA and tossing it with BROWNED BUTTER. Yup. love it.
• browned butter. no explanation needed.
• creamy goat cheese. You know I’m crazy for all things goat milk + cheese, so goat cheese was a must, and that giant wedge you see in these photos… it is perfection on top of this bowl of pasta.
• toasted, buttery breadcrumbs. adds a nice little crunch atop most pasta dishes. yum.
• oregano. typically this time of year I am all about using sage, but I was really feeling the oregano with this one. it’s the perfect pairing..

Recipe Inspiration

This is my first time making butternut squash noodles, and I’m pretty pumped about it!! Butternut squash has honestly been one of my favorite vegetables since I first discovered it as a preteen… and I’ve loved it ever since! So clearly making pasta from butternut squash (and then tossing it together with REAL pasta) was a no brainer for me.

As much as I love a giant bowl of buttery noodles (my mom taught me well), I think I love this bowl even more, and for obvious reasons.

Also, I feel it is worth noting, that start to finish this pasta dish takes about a total of thirty minutes to make. The spiralizer makes really quick work of cutting through that tough butternut squash. And since we’re creating such thin strips, cooking is FAST.

What’s also kind of awesome about this dish? It’s rocking pretty minimal and simple ingredients. I’m talking butternut squash, olive oil, salt + pepper, butter, angel hair pasta, oregano, bread, goat cheese + parmesan.

I know it’s not five ingredients, but it’s ten (or under if you ditch the prosciutto)!! Still pretty good right?

If you don’t have a spiralizer, you can simply cube the butternut squash, roast, and then toss with the pasta as directed. Still the same flavors, just a little different in texture.

Ingredients

• Butternut squash: The straight “neck” portion spirals easiest. Peel fully; scoop seeds from the bulb end if using. Ribbons cook fast; cubes roast for deeper caramel notes.
• Pasta: Angel hair cooks fast and delicate; spaghetti/linguine are great options as well
• Goat cheese: Soft, fresh chèvre melts into a creamy sauce; crumble or add in dollops.
• Butter → brown butter: Nutty base that loves squash; see cues below.
• Breadcrumbs: Toasted in butter/olive oil for crunch; use panko or fresh crumbs.
• Herbs: Oregano gives a peppery edge; sage is cozy and classic.
• Optional prosciutto: Crisp for salty pops (or skip to keep it meatless).
• Parmesan: Finely grated so it melts smoothly.

Brown butter & sauce

• Melt butter over medium heat until it foams; milk solids turn golden and it smells nutty. Pull off heat before it darkens.
• Add garlic and chili flakes briefly—keep garlic pale gold, not brown.
• Toss in hot pasta and squash; add splashes of starchy pasta water until the sauce turns glossy and clings.
• Crumble in goat cheese off heat so it melts creamy (not grainy). If it tightens, loosen with more pasta water.

Make-ahead, storage & reheat

• Make-ahead: Spiralize squash and prep crumbs earlier in the day; cook pasta/sauce right before serving for best texture.
• Storage: Leftovers keep 1–2 days airtight; crumbs in a separate container.
• Reheat: Reheat and add a splash of water; top with fresh breadcrumbs. Reheat the pan to re-caramelize edges.

Notes from the weekend

If you guys read yesterday’s post than you read one, all about the baby goats, two, about that fact that it was freezing and snowing here on Friday & Saturday (luckily Sunday was much warmer and so beautiful!), I spent a good part of the weekend working on cookbook edits and trying to get ahead so I will be all ready to go for our upcoming trip to Harry Potter World (we leave on Saturday!).

I was even able to squeeze in a little time outside and hang with my mom for a bit. Oh, and I maybe squeezed in a little Target shopping with Asher too! Cause I mean, that’s what weekends are for! 🙂

So what did you guys do? Anything fall related… maybe some apple or pumpkin picking? How about baking anything fun?

Lastly, if you make this Butternut Squash Goat Cheese Pasta, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Like, gimme, PLEASE.