Roasted Butternut Squash Goat Cheese Penne

I wasn’t lying when I said this Roasted Butternut Squash Goat Cheese Penne was my new fave fall dish because it’s seriously beyond delicious.

Let’s just say it’s freaking FALL-tastic.

Roasted Butternut Squash & Goat Cheese Penne

Perfectly roasted butternut squash is tossed with sautéed mushrooms, bacon, spinach, goat cheese, fresh basil, and candied pumpkin seeds.  Literally the most mouth watering combo of all time.

Fair warning- do not leave me alone with this Butt Squash glory or there will be zero left when you return.

I’ve said it before, and i’m gonna say it again- I love roasted butt squash! Does me saying Butt squash offend you? I apologize if it does, i’m a big fan of abbreviations, and this one is just too good. This pasta has a few different moving parts, but very simple overall.

Roasted Butternut Squash & Goat Cheese Penne

f i v e  easy steps:

Step 1: Roast the Butt Squash

Step 2: Saute onion, garlic, bacon, mushrooms, and spinach

Step 3: Cook the pasta

Step 4: Toss squash with onion mixture, pasta, goat cheese, fresh basil, and candied pumpkin seeds

Step 5: Gobble it up!

If you haven’t jumped on the butternut squash train yet, i’m telling you, now is the time.  I literally cannot wait to make this Roasted Butternut Squash Goat Cheese Penne again and I’m just so pumped for you to try it.  Please share with me if you do! I love hearing from you guys.

Roasted butternut squash penne

Other delicious pasta recipes to try!


Roasted Butternut Squash Goat Cheese Penne

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 5-6 1x



  • 3 c cubed butternut squash
  • 3 T olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 3 cloves garlic, minced


  • 12 T olive oil
  • 1 c yellow onion, diced
  • 4 cloves garlic, minced
  • 2 slices bacon, sliced crosswise
  • 1 c white mushrooms, sliced
  • 4 c fresh spinach (arugula would be delicious tossed in at the end also!)
  • 1/2 tsp salt, more to taste
  • 1/4 tsp red pepper flakes
  • 1/2 tsp pepper
  • 18 oz box Penne Pasta (I used Chickpea Pasta by Banza), cooked per instructions on package, drained and tossed with olive oil
  • 1/2 c crumbled goat cheese
  • 10 fresh basil leaves, rolled tightly and sliced into strips
  • 1/3 c candied pumpkin seeds (I found these at Trader Joes, but candied pecans would work also)


  1. Preheat oven to 425 degrees and line baking sheet with parchment paper.
  2. Toss butternut squash with olive oil, salt, pepper, and garlic, and spread evenly onto parchment paper.
  3. Roast for 25-35 minutes, until butternut squash is deliciously roasted and a toothpick inserts easily.
  4. While the squash is roasting, heat oil in a large non-stick skillet over medium-high heat. When oil is hot, add onion, garlic, mushrooms, and bacon. Saute for 5-6 minutes, until bacon is cooked.
  5. Add spinach to saute pan, and cook until wilted. About 3-4 minutes.
  6. Separately, bring a large pot of salted water to a boil. Cook penne pasta per instructions on package, drain, toss with 1 T olive oil; set aside.
  7. Toss mushroom-bacon mixture with the roasted squash, penne pasta, goat cheese, basil, and pumpkin seeds. Serve immediately.
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