Butternut squash & goat’s cheese spaghetti

Roast squash with garlic until caramelised, then toss with pasta, sage and crumbled goat’s cheese for an easy weeknight dinner

  • Prep:15 mins
    Cook:35 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 605
  • fat 20g
  • saturates 6g
  • carbs 80g
  • sugars 11g
  • fibre 8g
  • protein 22g
  • salt 0.5g


  • 1 garlic bulb
  • 1 tbsp olive oil
  • 1 large butternut squash, peeled, deseeded and cut into small cubes
  • 350g spaghetti or linguine
  • small bunch sage, leaves only
  • 100g goat's cheese, crumbled
  • 50g toasted pine nuts


  1. Heat oven to 200C/180C fan/gas 6. Cut off the top third of the garlic bulb and discard. Drizzle the garlic with ½ tsp of the oil, season, then wrap in foil. Toss the squash with the remaining oil and some seasoning, then spread over a large, shallow baking tray. Add the garlic parcel to the tray and roast for 30 mins or until the squash is soft and starting to caramelise.

  2. After 20 mins roasting time, boil the pasta following pack instructions. When the squash is ready, unwrap the garlic and carefully squeeze out the soft cloves. Drain the pasta, toss with the squash, garlic, sage and goat’s cheese. Sprinkle over the pine nuts and serve.

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