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Spicy Brown Butter Goat Cheese Pasta with Sweet Corn & Honey Roasted Butternut Squash
5 from 18 votes

Spicy Brown Butter Goat Cheese Pasta with Sweet Corn & Honey Roasted Butternut Squash

This pasta dish features roasted butternut squash cubes glazed with honey and warmed spices, combined with pasta tossed in nutty brown butter and creamy goat cheese. Sweet corn adds a fresh burst, while pickled jalapeños and cayenne pepper provide subtle heat. The result is a balanced meal with roasted, sweet, spicy, and creamy elements melded into tender pasta.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 4 servings
Calories: 639 kcal
Course: Dinner
Cuisine: American, Vegan

Ingredients

  • squash
  • 4 cups butternut squash ½-inch cubed, from a 2-pound squash
  • 1 to 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey or sub pure maple syrup
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon kosher salt
  • black pepper freshly ground
  • Brown butter and pasta:
  • 4 tablespoons butter salted, cut into 4 equal pieces
  • 10 ounces pasta such as penne, orecchiette or orzo; gluten free if desired
  • 4 ounces goat cheese crumbled
  • ½ teaspoon kosher salt plus more to taste
  • black pepper freshly ground
  • 1 cup sweet corn fresh or frozen, thawed
  • Serving:
  • 6 to 8 basil large leaves, julienned or torn
  • ⅓ cup jalapeños pickled
  • goat cheese extra, crumbles
  • red pepper flakes

Instructions

    Cup of Yum
  1. Roast the squash: Preheat the oven to 375°F. Line a large baking sheet with parchment paper. Spread squash cubes evenly across the baking sheet and drizzle with olive oil and honey or maple syrup. Sprinkle with garlic powder, chili powder, cinnamon, and cayenne pepper, and generously season with freshly ground salt and pepper. Use your hands to toss together so that the squash is well coated. Bake until squash is fork tender, 30 minutes, tossing the cubes halfway through.
  2. While the squash cooks, fill a large pot with salted water, place over high heat, and bring to a boil. Cook pasta according to package directions, until al dente. Reserve 1 cup of the pasta water and set aside, then drain pasta and return to the pot.
  3. Brown the butter: Add butter to a small saucepan and place over medium heat. Once melted, whisk constantly: the butter will begin to crackle, then foam. After a few minutes, the butter will begin to turn a golden amber color. As soon as the butter turns brown and gives off a nutty aroma, remove the saucepan from the heat and set aside to cool.
  4. Stir the following into the pot of pasta: the brown butter, goat cheese, reserved pasta water, salt, and pepper until the goat cheese has melted and the mixture is creamy. Fold in the roasted butternut squash cubes and corn. Taste and add more salt and pepper if necessary. Add to bowls and garnish with pickled jalapenos, basil, goat cheese crumbles and red pepper flakes, if desired. Enjoy!

Notes

  • For extra protein, add sliced spicy chicken sausage or ground Italian sausage.
  • Choose your favorite pasta type; penne, orecchiette, or orzo work well.
  • You can prepare butternut squash ahead and roast before assembling the pasta.
  • Adjust cayenne and red pepper flakes to control the spice level according to preference.

Nutrition Information

Serving 1serving (based on 4) Calories 639cal (32%) Carbohydrates 81.9g (27%) Protein 20.7g (41%) Fat 26.9g (41%) Saturated Fat 15.1g (76%) Fiber 6.5g (26%) Sugar 12.2g (24%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 639

% Daily Value*

Serving 1serving (based on 4)
Calories 639cal 32%
Carbohydrates 81.9g 27%
Protein 20.7g 41%
Fat 26.9g 41%
Saturated Fat 15.1g 76%
Fiber 6.5g 26%
Sugar 12.2g 24%

* Percent Daily Values are based on a 2,000 calorie diet.