Let’s face it: we always knew that butternut squash and brown butter were the perfect match. Enter in goat cheese and corn and you’ve got a seriously creamy, tangy, sweet, spicy, and salty situation that is bound to become a forever favorite.
This spicy brown butter goat cheese pasta is easy to make and every bite is seriously a flavor adventure. There’s something so magical about roasted squash tossed into your favorite comfort foods (hello, cozy pasta) because it adds a lovely sweetness that balances everything out.
This is one of those dishes that’s incredible on its own, but you can make it even heartier by adding some ground sausage or grilled chicken. One of my new favorite easy weeknight dinners!
Ingredients in this brown butter goat cheese pasta
Although this gorgeous pasta dish looks a little fancy, it’s actually made with pretty simple pantry staples. Here’s what you’ll need:
- For the butternut squash: we’re roasting up cubed butternut squash with a little olive oil and honey, plus garlic powder, chili powder, cinnamon, cayenne pepper, salt, and pepper. The warming spices pair beautifully with the sweetness of the squash and the honey.
- Pasta: feel free to use any pasta shape you’d like! I love penne, orecchiette, and orzo best.
- Butter: oh yeah, you already know we’re browning salted butter for this pasta. You can also use unsalted butter.
- Goat cheese: creamy goat cheese adds a lovely tang to balance the sweetness.
- Corn: you’ll also stir in fresh or frozen sweet corn for another depth of flavor and texture.
- Mix-ins: bring everything together by folding in fresh basil leaves, pickled jalapeños, extra goat cheese crumbles, and a sprinkle of red pepper flakes. Perfection.
Simple ingredients swaps
This butternut squash goat cheese pasta is easy to customize with ingredients you have on hand. Here’s what I can recommend:
- Swap the squash: feel free to use cubed sweet potato, acorn squash, or even pumpkin!
- Choose your cheese: if you prefer a salty flavor over tangy, try this pasta with crumbled feta instead of goat cheese. For an even creamier, sauce-like texture, add ricotta.
- Add veggies: if you’re looking for a veggie boost, I recommend folding in fresh spinach or kale.
Can I make it gluten free?
Absolutely! Simply use your favorite gluten free pasta shape.
Our favorite way to boost the protein
Keep this brown butter goat cheese pasta vegetarian by adding in a can of rinsed, drained chickpeas, or try any of these delicious meat options:
- Sliced sauteed spicy or Italian chicken sausage
- Ground Italian sausage
- Pan-fried or grilled chicken
- Grilled or sauteed shrimp
- Crispy chopped bacon (learn how to easily cook it in the oven here!)
How to brown butter
The brown butter adds incredible flavor to this butternut squash goat cheese pasta recipe. Get all of my tips and tricks for browning butter in this post — it’s amazing in both sweet and savory recipes!
Store any leftover pasta in airtight containers in the refrigerator for up to 3-5 days. To reheat simply do so in a microwave safe dish or on the stovetop with a splash of water.
More pasta recipes you’ll love
Get all of my pasta recipes here!
I hope you love this spicy brown butter goat cheese pasta! If you make it, be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Spicy Brown Butter Goat Cheese Pasta with Sweet Corn & Honey Roasted Butternut Squash
Beautiful spicy brown butter goat cheese pasta with sweet corn, tender honey roasted butternut squash, and pickled jalapeños. This delicious vegetarian butternut squash goat cheese pasta hits all of the flavor notes and is perfect as is or with the addition of sausage or chicken for extra protein! A comforting meal you’ll truly crave.
- 4 cups ½-inch cubed butternut squash (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
- Freshly ground black pepper
- Brown butter and pasta:
- 4 tablespoons salted butter, cut into 4 equal pieces
- 10 ounces pasta, such as penne, orecchiette or orzo (gluten free if desired)
- 4 ounces crumbled goat cheese
- ½ teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- 1 cup fresh or frozen, thawed sweet corn
- 6 to 8 large basil leaves, julienned or torn
- ⅓ cup pickled jalapenos
- Extra goat cheese crumbles
- Red pepper flakes
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.
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.
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.
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!
To boost protein: Sliced sauteed spicy or Italian chicken sausage would be absolutely delicious in this. Ground Italian sausage would be great too, or even grilled or pan-fried chicken!
Serving: 1serving (based on 4)Calories: 639calCarbohydrates: 81.9gProtein: 20.7gFat: 26.9gSaturated Fat: 15.1gFiber: 6.5gSugar: 12.2g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats