- 1 medium butternut squash
- 1 lb. pasta
- 3 Tbsp. unsalted butter
- 3 Tbsp. all-purpose flour
- 2 cups milk (I used 1%)
- 2/3 cup roasted butternut squash purée
- 6 oz. goat cheese, plus extra for garnish
- 1/4 cup chopped fresh parsley (optional) for garnish
- Salt and pepper to taste
- Cut the squash in half lengthwise (be careful and use a very sharp knife – squash can be tough to cut through) and scrape out any seeds. Compost/discard the seeds or save them for roasting.
- Place squash halves cut-side up on a baking sheet and season with salt and pepper.
Roast at 400 degrees Fahrenheit for 40-60 minutes, until squash is easily pierced with a fork.
- Remove squash from oven and let cool until it’s cool enough to handle.
- Scrape roasted squash out of the skin with a large spoon. Place roasted squash in a food processor and give it a quick whirl to break up any large chunks. Use what you need for this recipe, and save the rest for Roasted Butternut Squash Risotto, soup, or any recipe that calls for pumpkin or squash purée!
- Cook pasta in very salty water until al dente. Drain and set aside
- In a large saucepan, melt butter over medium heat. Add flour and whisk together to form a roux. Let cook for 2-3 minutes, until fragrant and slightly darkened in color.
- Add milk a little bit at a time to the roux, whisking constantly to work out any lumps. Cook until milk has thickened and mixture is not quite simmering, 8-10 minutes.
- Whisk butternut squash and goat cheese into sauce. Whisk until cheese is melted, then add salt and pepper to taste. Don’t be shy – seasoning is important!
- If there are any lumps left in the sauce (from the cheese or the roux or the squash or whatever) blend it with an immersion blender for a few moments to smooth it out.
- Return pasta to saucepan and stir to coat all of the noodles with the sauce.
- Top pasta with a few crumbles of goat cheese and a sprinkle of chopped parsley for color and brightness. Serve immediately.