Butternut Squash Penne

With Herbed Goat Cheese

Prep & Cook Time: 20-30 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Simple yet hearty, this bowl of pasta is comfort food without the guilt. Savory, tart goat cheese, blended with fresh herbs creates a creamy, rich sauce for whole-wheat penne and seasonal roasted butternut squash. Plus it all comes together quickly, making this elegant dish perfect for a weeknight meal.

In Your Box (serves 2)

  • 1 Red Onions
  • 2 Garlic Cloves
  • 24 oz. Butternut Squash, Cubed
  • 8 Sage Leaves
  • 2 Basil Sprigs
  • 3 Thyme Sprigs
  • Info
    8 Whole Wheat Penne
  • Info
    4 oz. Goat Cheese Crumbles

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    710
  • Carbohydrates
    70g
  • Fat
    28g
  • Protein
    27g
  • Sodium
    258mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Large Pot
  • 1 Colander
  • 1 Medium Pan
  • 1

    Prepare the Ingredients

    Preheat the oven to 400 degrees and prepare a baking pan with foil or use a nonstick baking sheet. Mince onion and garlic cloves. Chop butternut squash into slightly smaller pieces, if desired. Mince sage and basil leaves. Stem thyme.

  • 2

    Roast the Squash

    In a mixing bowl, toss the butternut squash cubes with 1 Tbsp. olive oil and a dash of salt and pepper. Arrange coated butternut squash cubes on a baking sheet and roast in the oven until brown and fork tender, about 15 minutes. Remove from oven and set aside.

  • 3

    Prepare the Penne

    Bring a large pot of salted water to a boil over high heat. Add the penne and cook until al dente, about 10 minutes. Put a colander in the sink. Drain pasta, reserving 1 cup of pasta water to use in the sauce. Set pasta aside.

  • 4

    Saute the Onion and Garlic

    Heat a medium pan with 1 tsp. olive oil over medium-high heat. Add onion and garlic and sauté until soft and golden, about 3-4 minutes. (Depending upon the size of your onion and taste preference, you may only want to use half of the onion for this dish. We recommend sautéing the entire onion with the garlic and adding to final pasta to taste.)

  • 5

    Plate the Dish

    Mix the pasta, fresh sage, thyme, and basil, and goat cheese in a large serving bowl, tossing until the cheese melts into a creamy sauce coating the penne. Add reserved pasta water as necessary to thin the sauce. Add in the roasted squash and cooked onion and garlic to the pasta and goat cheese mixture to taste. Salt and pepper to taste. Scoop onto individual plates.

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