While perusing the grocery store aisles for something to strike my fancy, in my typical fashion before dinner, I ran across some cubed squash and red peppers. It immediately made me crave the butternut squash ravioli at our local Italian restaurant that I love. I wasn’t about to make homemade ravioli and squash ravioli aren’t available at my grocery store, so I decided to deconstruct the dish. I grabbed a can of Alfredo sauce with a few other essentials and I was on my way.
As the beautiful squash and vegetables were caramelizing in the oven, I kept staring at the canned Alfredo sauce, questioning my initial judgement. I was worried the thick salty sauce would overpower the more delicate flavors of the squash, so I decided to re-work my plan.
As you might know, goat cheese is a regular staple in my house. Rarely do I go without both a regular and honey version of my favorite cheese in the refrigerator. I whipped together the simple and lighter sauce, tossed it with the pasta and vegetables and sat down to dig in. Well, that is after I photographed it’s beauty of course.
With the first bite, I was immediately in love. I couldn’t get enough of this pasta with so much autumn goodness! I had only made enough for myself, knowing that my husband wouldn’t be a fan, seeing he doesn’t like goat cheese. GASP, I know! No worries though, we still manage to make our marriage work despite his crazy food aversions. 😉 But seeing I only made a single portion, that meant there wasn’t enough left over for lunch the next day…or dinner the next few days!
The next morning I was already craving it again and went straight home after work to make another batch. This time I got a bit wiser and made enough for leftovers. This dish is truly fantastic all on its own, but if you are looking for something a bit more hearty, chicken, bacon, shrimp or walnuts would all be great additions.
- 3 c. dry cavatappi pasta
- ¼ c. butter
- 4 oz. goat cheese chevre
- 1 tsp. garlic chopped
- 1 tsp. sage
- ½ c. Parmesan shredded
- 3 c. squash, cubed in ½ inch pieces
- ⅔ c. sweet red peppers, roughly chopped
- 1 c. onion, chopped
- ¼ c. olive oil, divided
- 1 tsp. salt
- Preheat your oven to 400°. Spread the cubed squash, red peppers and onions on a lined baking sheet, being sure not to overcrowd. Toss the vegetables with 2 Tbsp. olive oil and salt and bake for 35-45 minutes until slightly browned and remove from oven. Meanwhile, cook the pasta until al dente and drain the pasta, reserving ⅓ c. of the pasta water. Toss the pasta with 2 Tbsp. olive oil and set aside.
- In the same pot you cooked your pasta, add the butter, sage and garlic. heat until the butter is melted and add the goat cheese. Whisk the mixture just until the goat cheese is melted and add the pasta water, Parmesan and cooked pasta. Mix until all of the pasta is well coated, then lightly toss with the roasted vegetables. Serve immediately.