I love butternut squash and this recipe has now become one of my favorite pasta recipes. It is sinfully good!
It goes incredibly well with Angry Orchard Green Apple Hard Cider.
The drink is only 5% alcohol and very light and refreshing! Look for it and give it a try!
1 large butternut squash, peeled
(Cut off the "neck" of the squash and spiralize it.)
3 Tbsp. olive oil
Salt and Pepper to taste
1/2 lb. angel hair pasta
3/4 c. panko crumbs
8 Tbsp. butter
1/4 c. thinly sliced fresh sage leaves
1/3 c. Parmesan cheese
4-6 oz. crumbled goat cheese
Preheat the oven to 425 degrees F.
Toss the spiralized squash with 1 Tbsp. of the olive oil and season with salt and pepper.
Place in a shallow pan and roast in the oven for 5-10 minutes or until the squash "noodles" are tender.
Remove from the oven.
Bring a large pot of salted water to a boil and cook the angel hair pasta until al dente... about 4 minutes and drain.
While cooking the pasta, heat a large pan over medium heat and add 2 Tbsp. olive oil and the panko crumbs.
Season with salt and pepper and stir until crumbs are lightly toasted and golden.
Remove from pan and put on a plate.
Use that same pan and melt the butter and add the sage.
Cook over medium heat until the butter is browned, stirring occasionally.
Do not allow butter to burn.
Add the butternut squash "noodles" and the angel hair pasta and parmesan cheese to the pan with the butter and toss until coated.
Divide the pasta amongst bowls and top with the panko breadcrumbs and goat cheese.