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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Place the butternut squash in a large roasting tray.
Drizzle over olive oil, season with black pepper and mix well.
Roast at 200°C for 25 minutes until tender and lightly golden.
Toast the pine nuts in a small frying pan until golden and set aside.
Boil the pasta in a large pot of salted water.
Add spinach to the pot for the last 5 minutes of cooking.
Drain the pasta and spinach, reserving one ladle of the cooking water.
Tip the pasta and spinach back into the saucepan.
Stir in the goats cheese, reserved cooking water, and roasted butternut squash.
Season generously with black pepper.
Sprinkle over the toasted pine nuts and reserved goats cheese.
Serve and enjoy.
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Reserve a few pieces of goats cheese to garnish the dish before serving.
Can I use a different type of cheese?
Yes, you can substitute soft goats cheese with feta or ricotta for a different flavor.
How can I make this dish vegan?
Use a vegan cheese alternative and ensure the pasta is egg-free.
What can I use instead of pine nuts?
You can use toasted almonds or walnuts as a substitute for pine nuts.
Can I prepare this dish in advance?
You can roast the butternut squash and toast the pine nuts ahead of time, but it's best to cook the pasta fresh.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
