fettuccine w butternut squash, goat cheese + walnuts

I adore butternut squash and this fettuccine with goat cheese and walnuts is flavorful and creamy but completely guilt-free. I bought pre-cut & skinned chunks of fresh butternut squash from Trader Joe's, so it was easy to toss in olive oil and roast. I know Giant Eagle also sells them.


If you're not a goat cheese person, you can leave it out completely or sprinkle some parmesan cheese on top instead! You can also add spinach if you like- I just didn't have any on hand.

Serves 6


You'll Need:
Fettuccine- 8 oz.
Butternut Squash- 1 skinned, seeded and cut into chunks
Fresh Spinach- 12 oz.
Cooked Garlic or Garlic Powder- to taste
Goat Cheese- 2 oz.
Walnuts- 1/2 cup
Pasta Water- 1/2 cup
Milk/Unflavored Soy Milk- 1/2 cup


Drizzle olive oil on butternut squash and roast at 375 for 30 minutes until tender.


Boil water and cook noodles according to package directions.  Add spinach last minute of cook time if using. Reserve 1/2 cup of pasta water.


Put warm butternut squash in food processor. (Set aside some chunks to cut up if you want bigger pieces in your pasta too) Add garlic, cheese, pasta water and milk to food processor.

Mix- until you have desired consistency. (I only used 1/2 cup total of liquid here- so I increased the amounts so yours will be creamier than what is shown.) 

Drain noodles & spinach and put back in pot. Pour butternut squash mix over pasta and season with salt and pepper. Add walnuts and any chunks of butternut squash you set aside. Mix until pasta is coated. Add additional milk or water if too thick.