Butternut Squash Goat Cheese Pasta

Loved every single bite of this meal, it is so good... and the perfect, quick and easy Monday meal.

Butternut Squash Goat Cheese Pasta

  • 1 t medium butternut squash peeled + left whole (don' cut in half)
  • 3 tablespoons olive oil
  • kosher salt + pepper
  • 1/2 pound angel hair pasta
  • 1 1/2 cups day old sourdough bread finely torn or pulsed to chunky crumbs in a food processor
  • 1 tablespoon fresh chopped oregano
  • salt + pepper toast
  • 8 tablespoons butter
  • 1/2 cup fresh oregano leaves
  • 2 ounces prosciutto finely diced (omit if vegetarian)
  • 1/3 cup grated parmesan cheese
  • 4-6 ounces goat cheese crumbled or thinly sliced

  1. Preheat the oven to 425 degrees F.
  2. Using a spiralizer, spiral the squash into spaghetti size noodles. Alternately, you can cube the squash as well. Place the butternut noodles on a baking sheet and toss with 1 tablespoon olive oil, salt + pepper.
  3. Place in the oven and roast for 5-10 minutes or until the noodles are tender, but not mushy. Remove from the oven.
  4. Bring a large pot of salted water to a boil. Boil the pasta until al dente. Reserve 1 cup of pasta cooking before draining. Drain.
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