15 minutes 
35 minutes 
Serves 6Orecchiette with Roasted Squash and Goat Cheese, Drizzled with Hot Honey and Hazelnuts
Creamy, sweet, and just a little spicy—this comforting pasta dish brings together roasted butternut squash, tangy goat cheese, and the irresistible crunch of toasted hazelnuts. A generous drizzle of hot honey adds a bold finish, making each bite a perfect balance of warmth and richness. Whether you're hosting a cozy dinner or craving a seasonal twist on pasta night, this recipe is sure to impress.
Ingredients
- 1 small butternut squash, cubed (about 3 1/2 cups / 525g)
- 175 g Goat cheese
- 3 cups (approx. 300 g) Italpasta Artisan Orecchiette
- 1/2 cup (65 g) chopped toasted hazelnuts
- 3 tbsp (45 ml) hot honey
- Olive oil
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet.
- Place the goat cheese in the centre of the baking sheet with the squash. Roast for 25-30 minutes, or until the squash is tender and slightly browned.
- While the squash roasts, cook the pasta according to package directions in salted water. Reserve about 1 cup of pasta water.
- Remove the roasted squash from the oven. Add the cooked pasta to the squash and goat cheese. Stir to combine, adding some of the reserved pasta water to create a creamy sauce.
- Scatter the chopped hazelnuts over the pasta and drizzle with hot honey. Serve immediately.
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Nutritional Analysis
Calories: 460kcalCarbohydrates: 57gProtein: 15gFat: 21gSaturated Fat: 7gTrans Fat: 0gCholesterol: 25mgSodium: 420mgFiber: 4gSugar: 12g