If you don’t have an immersion blender, use a regular blender but allow the sauce to cool down first.

Equipment Needed

Large pot, roasting pan, immersion blender, bowl, knife and a cutting board


Boil the pasta according to package instructions, drain and set aside.

Remove the goat cheese from the package, crumble it into a small bowl and set aside.

Preheat the oven to 400°.

Dice the butternut squash and onion into large chunks and add them to a roasting pan. Roughly chop the garlic cloves and add them as well. Add the fresh sage, olive oil, chili flakes and a liberal seasoning of salt and pepper.

Mix well and place into the oven for 20 to 30 minutes or until the squash is caramelized and brown on the edges.

When done, remove the mixture from the oven and place roasting pan over medium heat on the stove top.

Add the garlic butter, chicken stock and cream and bring to a simmer.

Using an immersion blender, purée the sauce until quite smooth. 

Once sauce is puréed, add the baby kale and 3/4 of the crumbled goat cheese, stir thoroughly to combine.

Add the cooked pasta and mix again. 

Top the pasta with the remaining goat cheese and place under the broiler for 5 minutes to slightly brown the top.

Serve immediately, and freeze any portions that you won’t eat within the next few days.