Tipps in the Kitch

Roasted Butternut Squash & Goat Cheese Penne

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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.

Roasted Butternut Squash & Goat Cheese Penne

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.

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!

Roasted Butternut Squash & Goat Cheese Penne

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 dish again and i’m so pumped for you to try it.  Please share with me if you do! I love hearing from you guys.

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Penne with Roasted Butternut Squash

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

FOR THE ROASTED SQUASH:

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

FOR THE PASTA:

  • 1–2 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
  • 1–8 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)

Instructions

  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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Bacon & Spinach Frittata

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Who doesn’t love waking up to the smell of bacon and eggs?  I mean, that is the smell of straight up happiness if you ask me.  Crispy pieces of bacon, creamy eggs, and spinach make this Bacon & Spinach Frittata a one-pan wonder.

I love making frittata’s because they are healthy, super easy, budget friendly, and great for entertaining!  They are also delicious re-heated, so I will often prepare one on Sunday and simply heat up a slice on those hectic mornings.

First, pre-heat your broiler.  Then, over medium-high heat, sauté the bacon pieces, diced onion, and garlic in a well-oiled skillet until the bacon is cooked and onion is translucent.  Throw in a few large handfuls of fresh spinach (you don’t need to measure this out unless you absolutely can’t help yourself); sauté until spinach is wilted.

Now it’s time to add the eggs.  Be sure to generously season them with salt and pepper before adding to the pan. Reduce the heat to medium, pour in the eggs, and gently swirl the pan to evenly distribute the eggs into the skillet.  After about 1 minute, sprinkle in the cheese, and gently place sliced tomatoes on top.  Continue to cook on the stove top for another 6 minutes.  Move skillet under the broiler for 2-4 minutes, time depends on the depth of your skillet and your oven. Broil until top is golden brown, but do NOT over cook!  Keep in mind, your eggs will continue to cook even when you remove from the oven, so it’s better to be safe than sorry.  We’re going for a custard-like texture here… avoid spongy at all cost!

I like to serve my frittatas with a side of fresh fruit and greens.  It’s such a perfectly balanced meal, and will leave you satisfied but not overly stuffed!

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Bacon &Spinach Frittata

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 6 1x
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Ingredients

  • 6 eggs, beaten
  • 1/3 c whole milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 6 slices of bacon, chopped
  • 1/2 yellow onion, diced
  • A few large handfuls of fresh spinach, chopped
  • 1/2 c gruyere and swiss shredded cheese blend (Trader Joe’s has a great blend)
  • 8–10 cherry tomatoes, sliced lengthwise

Instructions

  1. Preheat your broiler.
  2. Combine eggs, milk and spices in a mixing bowl; whisk until creamy and set aside.
  3. Heat oil in a medium sized skillet over medium-high heat. When oil is hot, add chopped bacon, onion, and garlic. Saute until bacon is cooked and onion is translucent.
  4. Throw in a few large handfuls of chopped fresh spinach, and cook until wilted.
  5. Reduce heat to medium, and pour egg mixture into skillet. Swirl the skillet to evenly distribute into the pan.
  6. Cook for 1 minute, then sprinkle in the cheese and gently place tomatoes on top. Allow to cook on the stove top for another 5-6 minutes.
  7. Move skillet to broiler for 2-4 minutes, until top is golden brown.
  8. Serve with a side of greens and fresh fruit.
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