This Creamy Goat Cheese Pasta with Butternut Squash & Sage is the cozy fall pasta of my dreams. Sweet roasted squash and apples, crispy pancetta, tangy goat cheese, fresh sage and hot honey come together to create the most ridiculously creamy sauce with almost zero effort.
Why You'll Love It
If my viral baked feta pasta put me on your radar, consider this her cozy fall cousin!
I've been making variations of baked cheese pasta for years (and I even got in the New York Times because of it!), and this method is still one of my favorite ways to create a creamy pasta without making a traditional pasta sauce on the stovetop. I've even done a butternut squash and feta pasta that goes viral everytime i share it!
Instead of cherry tomatoes or grape tomatoes, we're leaning fully into fall with butternut squash and apple. The squash gets sweet and caramelized while the apple practically melts into everything. Pancetta adds salty, crispy goodness while the soft goat cheese turns into the creamiest, tangiest sauce.
And then there's the sage, fresh garlic and hot honey situation. UGH. SO GOOD!! The trick is adding them after the whole dish comes out of the oven. The residual heat takes the raw edge off the fresh garlic and wakes up those fresh herbs without burning them.
Then a cup of pasta water (or however much you need) helps transform everything into a velvety sauce that clings to every little piece of rotini. It's basically baked goat cheese pasta meets fall mac and cheese. And as someone who has made approximately one zillion versions of the viral TikTok pasta method, I can confidently say this combination is absolutely worth making.
Ingredients & Substitutions
You only need a handful of simple ingredients for this creamy goat cheese pasta recipe. As always, I've included substitutions so you can make it work with what you've got.
- Butternut Squash: Fresh peeled and cubed butternut squash is the star of the show. Pre-cut squash is a great way to save time.
- Apple: I recommend a crisp, slightly sweet apple like Honeycrisp or Pink Lady. Pear would also be delicious.
- Pancetta: Pancetta gives the whole dish salty, savory flavor. Bacon is the easiest substitute.
- Goat Cheese: I use a plain goat cheese log for this recipe. Tangy goat cheese made from goat's milk creates the creamy base, but herbed goat cheese would also be delicious.
- Olive Oil: Regular olive oil works perfectly, but extra virgin olive oil is great, too.
- Kosher Salt: For seasoning the squash mixture. You can use another salt if that's what you have.
- Red Pepper Flakes: These add just enough heat to balance the sweet squash and apple. Leave them out if your whole family isn't into spice.
- Carbe Diem Rotini: I love rotini because the pasta shape grabs onto all that creamy goodness. Another short pasta works, too.
- Fresh Garlic: One large clove is all you need. Unlike recipes that roast whole cloves, we're adding finely minced garlic at the end for maximum flavor.
- Fresh Sage: Sage and butternut squash are basically fall soulmates. Rosemary or thyme can work if you don't have sage.
- Reserved Pasta Water: Do not forget this! The starchy water is what turns the baked goat cheese into a silky, creamy sauce.
- Hot Honey: The sweet heat ties the whole dish together. Regular honey works if you prefer things mild.
- Flaky Salt: A little flaky salt at the end makes all the flavors pop. Kosher salt works in a pinch.
If you're looking for something brighter, you could also finish the pasta with a little lemon zest or lemon juice. I wouldn't add cherry tomatoes, fresh basil or tomato sauce here because those flavors take the dish in a totally different direction... but you do you, babe!
How to Make It
This easy pasta recipe is mostly hands-off, which makes it perfect for an easy weeknight dinner.
- PREP: Preheat your oven to 400°F. Add the butternut squash, apple and pancetta to a large baking dish.
- SEASON: Drizzle everything with olive oil and season with kosher salt. Toss until the squash, apples and pancetta are evenly coated.
- ADD THE GOAT CHEESE: Nestle the goat cheese log right in the center. Sprinkle the red pepper flakes over the top.
- BAKE: Bake for 45 minutes. About halfway through, gently stir the squash, apple and pancetta around the goat cheese. Try not to disturb the cheese so it stays intact and doesn't burn.
- COOK THE PASTA: Meanwhile, bring a large pot of salted water to a boil. Cook the rotini according to the package directions until al dente.
- SAVE THAT WATER: Before you drain the pasta, reserve 1 ½ cups of pasta water. I cannot stress this enough! That starchy liquid is the secret to getting the pasta sauce silky instead of thick and clumpy.
- MAKE THE SAUCE: Once the butternut squash is fork-tender and the pancetta is cooked through, remove the baking dish from the oven. Immediately add the fresh garlic, minced sage and ½ cup of pasta water.
- STIR: Break up the soft goat cheese and stir everything together. As the cheese melts into the pasta water and roasted vegetables, it'll turn into a creamy sauce.
- ADD THE PASTA: Add the hot pasta and toss until everything is coated. Continue adding reserved pasta water a little at a time until you've got a velvety sauce that resembles traditional mac and cheese.
- TASTE: Taste the whole dish and add more kosher salt, red pepper flakes or black pepper if needed.
- SERVE: Finish with a generous drizzle of hot honey and flaky salt. Serve immediately while it's hot, creamy and perfect.
- SAVE: Store leftovers in an airtight container in the refrigerator. When reheating, add a splash of water before warming to loosen the sauce back up. I don't recommend freezing this one in a freezer-safe container because the creamy goat cheese sauce is much better fresh.
What to Pair It With
Since this creamy goat cheese pasta is rich, sweet and savory, I like pairing it with something fresh or crunchy. And if you're making a whole cozy fall spread, I've got plenty of recipes on Grilled Cheese Social that fit the assignment.
My Kale Butternut Squash Salad is probably my first choice because the fresh vegetables and hot honey vinaigrette play perfectly with the flavors in this pasta.
For even more fall comfort food inspiration, try my Butternut Squash Mac and Cheese with Bacon. It's the recipe I won Guy's Grocery Games with, and it uses that same magical squash-bacon-sage combination.
My Caramelized Butternut Squash Toast with Goat Cheese & Crispy Sage also makes a great appetizer if you're really leaning into the fall theme. For sides, try my Twice Baked Stuffed Potatoes with Smoked Gouda, Sage + Pancetta or my Not-So-Basic Thanksgiving Side: Pumpkin Lasagna with Gouda, Pancetta + Parmesan Cream Sauce
And if you're here specifically because you love easy pasta recipes, you've obviously got to try my Original Baked Feta Pasta with cherry tomatoes and feta. That viral TikTok recipe is the OG that inspired an entire universe of baked cheese pasta recipes on my site.
Recipe
Creamy Goat Cheese Pasta with Butternut Squash & Sage
Ingredients
- 4 cups Butternut squash peeled and cubed
- 1 large Apple cored and diced (about 1 ½ cups)
- 4 oz Pancetta diced
- 8 oz Goat cheese (2 small logs)
- 2 tablespoon Olive oil
- ½ teaspoon Kosher salt
- ¼ teaspoon Red pepper flakes
- 1 12 oz box Rotini (I'm using Carbe Diem)
- 1 large clove Garlic finely minced
- 6 small Fresh sage leaves finely minced
- 1 ½ cups Reserved pasta water as needed
- Hot honey for finishing
- Flaky salt for finishing
Instructions
- Preheat the oven to 400°F.
- Add the butternut squash, apple and pancetta to a large baking dish. Drizzle with olive oil and season with kosher salt. Toss until evenly coated.
- Nestle the goat cheese in the center of the baking dish and top with red pepper flakes.
- Bake for 45 minutes, gently stirring the squash, apple and pancetta mixture halfway through. Try not to disturb the goat cheese while stirring so it stays intact and doesn't burn.
- Meanwhile, cook the pasta according to the package directions until al dente. Before draining, reserve 1 ½ cups of pasta water.
- Once the butternut squash is fork-tender and the pancetta is cooked through, remove the baking dish from the oven.
- Immediately add the minced garlic, fresh sage and ½ cup of reserved pasta water. Stir everything together, breaking up the goat cheese, until a creamy sauce forms.
- Add the cooked pasta and toss until completely coated. Add more reserved pasta water, a little at a time, until the sauce is silky, creamy and resembles a traditional mac and cheese.
- Taste and adjust the seasoning if needed.
- Finish with hot honey and flaky salt before serving.
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