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


  1. Preheat oven to 400
  2. Toss squash with 1 tablespoon of olive oil and 1/2 teaspoon salt
  3. Arrange on a parchment-lined baking sheet and roast for 20 minutes, until soft
  4. Heat remaining olive oil in a large skillet
  5. Add onion and cook for about 5 minutes until softened
  6. Add garlic and cook for an additional minute
  7. Add spinach and cook until wilted, about 2 minutes
  8. Add broth, yogurt, and 2 oz goat cheese. Stir until smooth and creamy
  9. Add cooked pasta and cooked squash and stir until incorporated, about 2 minutes
  10. Serve and top with additional crumbled cheese and chopped sage.