Roasted Butternut Squash Pasta with Goat’s Cheese

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Roasted butternut squash pasta is the perfect simple winter dinner. It’s light and healthy while still filling you up and it’s easy to make too! 

Pasta is my go to all year round and this version is pretty much the ultimate in cold weather comfort while still being light and healthy.

White bowl of roasted butternut squash pasta on a blue background with lemon

I cannot get enough of this pasta made up of some of my all time favourite ingredients.

Roasted butternut squash is perfect for bulking out a winter dinner. It’s rich and roasty with an amazing sweetness which balances out a meal.

Especially when paired with something as salty as the goat’s cheese and the heat from a chilli. 

I also threw in some spinach and fresh mint which is my current herb obsession. It adds the most delicious freshness to dishes from chicken salads to pasta and works so well with the sweetness of the butternut squash in this dish.

Overhead shot of the ingredients for butternut squash pasta on a blue background

Glass bowl of butternut squash pasta on a blue background

As well as the butternut squash, pasta and mint we’ve got some crumbled goat’s cheese which melts when stirred through the hot pasta. Then it’s just a case of drizzling a little chilli and garlic oil over the whole thing.


Oh and don’t forget the squeeze of lemon juice because there are few things not improved with a hint of citrus.

Glass bowl of roasted butternut squash pasta with a light linen and a blue background

White bowl of butternut squash pasta on a blue background with mint

Roasted Butternut Squash Pasta Ingredients:

  • Butternut Squash: Peeled and chopped into cubes then roasted to caramelised perfection
  • Pasta: I went for conchiglie because it’s one of my favourites but honestly go for whatever your favourite cut is
  • Garlic, Chilli & Olive Oil: To make the most delicious quick chilli and garlic oil to drizzle over the pasta and add so. much. flavour
  • Lemon: To add that zingy touch of citrus and brighten the whole thing up
  • Goat’s Cheese: I love the salty flavour this adds to this pasta dish but if you’re not a fan you could always switch for a milder soft cheese, brie would work well
  • Spinach: Added to the hot pasta the spinach wilts perfectly but you could use frozen if you prefer. Use up any leftover in the spinach pesto
  • Mint: I love this for an added touch of freshness but feel free to leave out or switch for another herb if you prefer. Any extra can go into making these lime & mint roast chicken sandwiches

Overhead shot of butternut squash pasta on a blue background

White bowl of butternut squash pasta with a fork and lemon

Roasted Butternut Squash Pasta Instructions:

  1. Roast the squash: Peel and chop the squash and roast for 25-30 minutes until softened
  2. Cook the pasta: Place in a bowl and add the spinach then leave to wilt covered with a tea towel over the bowl
  3. Make the garlic & chilli oil: Heat the oil and gently fry the garlic and chilli. Add to the pasta with the lemon, squash, goat’s cheese and mint and toss together. Serve

Equipment you need to make this recipe…

Glass bowl of roasted butternut squash pasta on a blue background with mint and lemon

Overhead shot of butternut squash pasta in a white bowl on a blue background

Roasted Butternut Squash Pasta Variations:

  • More vegetables: If you want to bulk out the veg content even more then add some extras, broccoli or kale would be delicious
  • Add some protein: If you’re in need of a little more from this dish then you could add a little cooked chicken or bacon or some beans or chickpeas would be so good!
  • Try a different herb: If you’re not into the mint then try adding parsley or coriander or even some sage instead

Is butternut squash pasta healthy?

With a good helping of veggies in here this pasta is pretty healthy. If you want to make it even healthier try adding a few more veggies or using wholewheat pasta.

What goes with butternut squash pasta?

This pasta dish is a whole meal in itself which is my favourite kind of recipe for a weeknight but if you want a little extra then try serving with a big green salad.

If you want to keep this recipe for later make sure you pin it to your pasta recipes board!

Glass bowl of butternut squash pasta with a wooden spoon

White bowl of butternut squash pasta on a blue background

Expert tips for making butternut squash pasta

To make this recipe gluten free simply use your favourite brand of gluten free pasta

You can roasted the butternut squash ahead of time just store in an airtight container in the fridge until ready to use and stir into the hot pasta to heat through

If mint isn’t your thing then you could switch for another herb of your choice like parsley, coriander or basil

If you want to reduce the spice level in this pasta then simply leave out the chilli or just use half

Want more? Try these other vegetarian pasta recipes!


White bowl of roasted butternut squash pasta on a blue background with lemon

Roasted Butternut Squash Pasta with Goat's Cheese

Roasted butternut squash pasta is the perfect simple winter dinner. It's light and healthy while still filling you up and it's easy to make too!
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 553kcal
Author: Amy Fulwood


  • 1 Butternut Squash peeled and chopped into cubes
  • Olive Oil
  • 400 g Pasta
  • 3 cloves Garlic crushed
  • 1 Chilli chopped
  • 1 Lemon juiced
  • 125 g Goat's Cheese crumbled
  • 3 handfuls of Baby Spinach Leaves
  • Small bunch Fresh Mint chopped
  • Salt and Pepper


  • Heat the oven to 200°C/400°F. Spread the butternut squash out on a baking sheet, drizzle with olive oil and place in the oven for 25-30 minutes until soft and beginning to brown.
  • Cook the pasta according to packet instructions. Drain and place in a large bowl with the spinach, cover with a clean tea towel and leave for a couple of minutes to allow the spinach to wilt.
  • Meanwhile heat a tablespoon of olive oil in a frying pan. Add the garlic and chillies and cook until the garlic is just beginning to brown. Pour over the pasta and spinach along with the lemon juice, squash, goat's cheese, mint and a good sprinkling of salt and pepper. Remember the goat's cheese is quite salty to do a little at a time and taste so as not to oversalt. Toss everything together and taste adding a little more olive oil if needed.
Nutrition Facts
Roasted Butternut Squash Pasta with Goat's Cheese
Amount Per Serving
Calories 553 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g20%
Cholesterol 14mg5%
Sodium 131mg5%
Potassium 965mg28%
Carbohydrates 100g33%
Fiber 7g28%
Sugar 8g9%
Protein 21g42%
Vitamin A 20430IU409%
Vitamin C 70.8mg86%
Calcium 166mg17%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.


Nutrition information is an estimate and will vary depending on the ingredients used.
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

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  • Reply
    07/08/2019 at 9:30 AM

    I love the sounds of this. Pumpkin, goats cheese, lemon, mint, all of my favourite things. Can’t wait to try it.

  • Reply
    Jacqueline Meldrum
    07/08/2019 at 10:26 AM

    5 stars
    I love all those flavours. This must have tasted so good! It looks wonderful and gorgeous photos. Sharing it for you now 🙂

  • Reply
    07/08/2019 at 11:47 AM

    5 stars
    This is so easy and has fabulous flavor! I’ll be making this one all summer long!

  • Reply
    07/08/2019 at 12:25 PM

    5 stars
    Yum, I would love this when butternut squash is in season! Goats cheese is such a great way to amp up flavours. I have to give this a go soon.

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