Butternut Squash & Goat Cheese Pasta
3 cups butternut squash cut into 1-inch pieces
2 tablespoons olive oil, divided
1 teaspoon salt, divided
1/2 cup chopped onion
1 clove garlic, minced
4 cups spinach
1/3 cup vegetable broth
1/4 cup plain Greek yogurt
2 oz Montchevre® goat cheese plus more for crumbling
1/2 lb cooked pasta
optional: chopped sage
DIRECTIONS
- Preheat oven to 400
- Toss squash with 1 tablespoon of olive oil and 1/2 teaspoon salt
- Arrange on a parchment-lined baking sheet and roast for 20 minutes, until soft
- Heat remaining olive oil in a large skillet
- Add onion and cook for about 5 minutes until softened
- Add garlic and cook for an additional minute
- Add spinach and cook until wilted, about 2 minutes
- Add broth, yogurt, and 2 oz goat cheese. Stir until smooth and creamy
- Add cooked pasta and cooked squash and stir until incorporated, about 2 minutes
- Serve and top with additional crumbled cheese and chopped sage.