Kabocha Squash and Goat Cheese Pasta recipe - ingredients, nutrition and when to eat it
This dish pairs the cozy sweetness of kabocha squash with creamy goat cheese and pasta.
This dish pairs the cozy sweetness of kabocha squash with creamy goat cheese and pasta. It’s soft and savory with a fresh finish, making it a lovely fall dinner.
Western · 30 minutes to cook
Tips: Cut the kabocha into evenly sized pieces so they cook uniformly.
Tips: Add the goat cheese after turning off the heat to preserve its fresh flavor and crumbly texture.
Tips: Use just a little salt in the pasta water, then taste the cheese before adjusting the seasoning.
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Ingredients (1 serving)
- Cooked pasta — 180 g
- Kabocha squash — 120 g
- Goat cheese — 30 g
- Olive oil — 1 Tbsp
- Onion — 0.3 pc
- Garlic — 1 pc
- Milk — 60 ml
- Salt — 1 g
- Ground black pepper — 0.2 tsp
- Parsley — 1 tsp