Description
This tossed creamy goat cheese pasta recipe with crunchy pecans, smokey bacon, sweet butternut squash, and onions is perfect for weeknights.
Ingredients
Scale
- 3–4 lb butternut squash, peeled, seeded and cut into 3/4” cubes
- 1 red onion, cut into 1/2” cubes
- 3–4 tablespoons of olive oil
- Salt & pepper to taste
- 3/4 cup pecans, roughly chopped
- 1 lb mezzi rigatoni
- 10 oz. goat cheese, crumbled
- 1 teaspoon dried sage
- 5 bacon strips, diced
- 3/4 cup pasta water
Instructions
- Preheat oven to 425°F.
- Spread out butternut squash and red onion on a baking sheet. Season with olive oil, salt, pepper. Toss to coat and spread vegetables out in a single layer.
- Bake for 40-45 minutes, until vegetables are tender, tossing halfway through.
- In the meantime, heat a skillet to medium-high heat. Add diced bacon and cook until crispy, stirring occasionally, about 4-5 minutes.
- Remove bacon from the pan and place it on a plate lined with a paper towel to soak up some of the grease.
- Bring a large pot of water to boiling, add pasta to the boiling water and cook until al dente {follow directions on the back of the box, usually 8-10 minutes}
- Once pasta is done, reserve 3/4 cup of the cooking water and set aside. Drain the rest of the water.
- Add butternut squash, onions, pecans, bacon, goat cheese, cooking water, and sage to pasta pot. Toss to coat everything, season with salt & pepper to taste. Enjoy!
Nutrition
- Serving Size: 2 cups
- Calories: 488
- Sugar: 2 g
- Sodium: 256 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 33 mg
