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Roasted Butternut Squash & Goat Cheese Penne
This butternut squash and spinach penne is comforting, wholesome, and packed with flavor.
Fiber Gourmet Light Penne pairs perfectly with caramelized, roasted butternut squash and creamy, melted herb goat cheese. As the squash roasts in a single baking dish with the goat cheese and olive oil, it forms a rich, velvety, and sweet-savory sauce that coats the pasta beautifully. By utilizing our Light Penne, you get to enjoy a decadent, creamy autumn-inspired bowl with half the calories and a massive boost of daily dietary fiber.
1 box Fiber Gourmet Light Penne
3 cups butternut squash, peeled and cubed (approx. 1/2-inch cubes)
4 oz goat cheese log with herbs (or plain goat cheese mixed with dried thyme/rosemary)
2 tablespoons extra virgin olive oil
1 teaspoon dried Italian herbs (or fresh sage/rosemary)
3 cups fresh baby spinach
Salt and black pepper, to taste
Optional for serving: A splash of pasta water, roasted pumpkin seeds (pepitas) for crunch
Optional: A light drizzle of extra virgin olive oil to loosen the dressing
✓ Cut squash into uniform cubes: To ensure the butternut squash cooks through and caramelizes evenly within the 30-minute roasting window, make sure to dice it into small, uniform 1/2-inch cubes.
✓ Save your pasta water: Keep a half-cup of hot pasta cooking water before draining your penne. If the melted goat cheese and squash mixture feels too thick, a small splash of this starchy water will instantly turn it into a silky, cohesive cream sauce.
✓ Let the spinach wilt naturally: There is no need to cook the spinach separately! Simply toss the fresh baby spinach leaves directly with the hot roasted squash and freshly drained penne; the residual heat will wilt them to perfection.
✓ Goat cheese options: If you can't find herb-crusted goat cheese, use a plain goat cheese log and generously add dried thyme, rosemary, or herbes de Provence to the baking dish before roasting.
Preheat your oven to 375°F. In a large baking dish, combine the cubed butternut squash, olive oil, dried herbs, salt, and black pepper. Toss well so the squash is evenly coated. Place the herb goat cheese log right in the center of the baking dish, nested among the squash. Roast for 30 minutes, or until the squash is tender and lightly caramelized on the edges, and the goat cheese is soft and melty.
While the squash is roasting, bring a large pot of salted water to a boil. Cook the box of Fiber Gourmet Light Penne according to the package instructions until al dente. Right before draining, carefully scoop out a splash of the warm pasta cooking water and set it aside. Drain the penne.
Remove the baking dish from the oven. Using a large spoon or spatula, gently stir the warm, roasted butternut squash and melted goat cheese together inside the dish until they start to form a creamy, rustic sauce. Add the hot, drained penne and the fresh baby spinach leaves directly into the mixture.
Toss all the ingredients together until the spinach is lightly wilted and the creamy goat cheese sauce completely coats the ridges of the penne. If the pasta feels a bit dry, stir in a tablespoon or two of your reserved warm pasta water to loosen it up. Divide into bowls, top with freshly cracked black pepper or roasted pumpkin seeds if desired, and serve warm!
Traditional store-bought or deli-counter pasta salads are usually drenched in heavy oils or mayonnaise, packing on empty calories and making you feel sluggish. This recipe replaces those heavy components with a flavor-packed red pesto made from antioxidant-rich sun-dried tomatoes.
By building the foundation around Fiber Gourmet Light Penne, you remove half the calories and empty carbs of traditional white flour noodles, swapping them for gut-loving dietary fiber. You get a vibrant, high-volume plate that satisfies your savory cravings while supporting smooth digestion and long-lasting energy.
While classic green pesto (pesto alla genovese) is made primarily from fresh basil, pine nuts, and garlic, red pesto (pesto rosso) gets its rich color and tangy, sweet flavor from a base of sun-dried tomatoes or roasted red peppers mixed with olive oil and cheese.
Absolutely! This savory Mediterranean profile pairs exceptionally well with sliced grilled chicken breast, shredded rotisserie chicken, sautéed garlic shrimp, or a can of rinsed cannellini beans for a boost of clean, plant-based protein.
Store this pasta salad in an airtight container in the refrigerator for up to 3 to 4 days. Because the oils in the pesto will tighten up when cold, you may want to give it a quick stir and let it sit on the counter for 5 minutes before eating to bring back its glossy texture.
Turn your favorite penne into creamy, comforting meals. High-fiber, satisfying pasta recipes made for easy weeknight cooking.
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