Go Back
–+ servings
White bowl of roasted butternut squash pasta on a blue background with lemon
Print

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!
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

Ingredients

  • 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
UK Measures - US Measures

Instructions

  • 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.

Notes

Nutrition information is an estimate and will vary depending on the ingredients used.

Nutrition

Calories: 553kcal | Carbohydrates: 100g | Protein: 21g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 131mg | Potassium: 965mg | Fiber: 7g | Sugar: 8g | Vitamin A: 20430IU | Vitamin C: 70.8mg | Calcium: 166mg | Iron: 3.5mg