Butternut Squash & Goat Cheese Pasta

The combination of butternut squash and goat cheese has seriously always been one of my all time favorite combinations! I can’t remember where I first had it, but I remember I used to make this dish all the time…only it was a biiiiit unhealthier back then. I used to make it by roasting butternut squash and onions and seasoning it with a tonnnnnn of brown sugar. Ooops. I mean, it was delicious, don’t get me wrong, but it was very unhealthy. But I can honestly say, I don’t miss the added sugar in this version at all! Butternut squash is so wonderfully sweet all on it’s own; it just doesn’t need any help in that department! And the tartness of the goat cheese is PERFECTION when combined with it!

Goat cheese is actually one of the healthiest cheeses (in my opinion) that you can have. It is much more tolerable than regular cheese for people with an aversion to dairy made from cow’s milk! Plus, it’s lower in fat & calories than most regular cheeses as well. If you’ve never had goat cheese before, it has a very tart taste, but is super creamy and melts easily, which makes it ideal for this pasta since you can just mix it in with the warm pasta and butternut squash and it will melt quickly.

I used green beans to add some greens to this dish, but you would also do it with broccoli and it would be amazing. I’ve made this dish with both! The green beans I used were just some frozen steamed green beans (yup, totally bought the organic, steam-in-the-bag, microwavable green beans to make my life easier!). You could even use spinach or kale as well…realistically, the more greens the better, right?! Of course there’s tons of ways you could add more to this dish, but I wanted to keep it really simple so that the butternut/goat cheese combo shone through! But trust me, you’re going to LOVE the simplicity of this meal!

And for my 21 Day Fix friends, this pasta dish will fill up 1 yellow (pasta), 1 green (butternut/green beans) and 1/2 blue (goat cheese). So a very reasonable container count for such a satisfying dish! And you know something, I LOVE that I can still cook up my favorite dishes from BEFORE I started eating healthy and that they can so easily be made 21 Day Fix friendly. I tell my clients all the time, this program isn’t about limiting what you eat…in fact, in my opinion, it has made me branch out and try NEW things! What it does is allows you to cook the things that you love, but just helps you understand how to portion everything out properly! Like for this dish, I stretch out the pasta by bulking it up with plenty of veggies! But let’s quit our chatting and get ya to the recipe, right?!

<3 Kristina

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Butternut Squash & Goat Cheese Pasta
Serves 2
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197 calories
33 g
6 g
4 g
8 g
2 g
226 g
416 g
4 g
0 g
1 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 197
Calories from Fat 34
% Daily Value *
Total Fat 4g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 6mg
Sodium 416mg
Total Carbohydrates 33g
Dietary Fiber 5g
Sugars 4g
Protein 8g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup cooked pasta (reserve 1/3 cup of the cooking water)
  2. 1 cup mashed butternut squash
  3. 1/4 cup goat cheese
  4. 1 1/2 cups steamed green beans
  5. Salt & Pepper to taste
  1. Mix together the hot mashed butternut squash with the goat cheese until cheese is melted.
  2. Toss the green beans and pasta together and pour butternut squash mixture over the top. Stir to combine. Thin out the sauce with a little bit of the reserved cooking water until it reaches your desired thickness. Season with salt & pepper and serve warm.
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