QUICK TIP
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
Instructions
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.
![](/media/3008/seasonalveggiepasta_00.jpg?quality=100)
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.
![](/media/3009/seasonalveggiepasta_01.jpg?quality=100)
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.
![](/media/3010/seasonalveggiepasta_02.jpg?quality=100)
![](/media/3011/seasonalveggiepasta_03.jpg?quality=100)
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.
![](/media/3012/seasonalveggiepasta_04.jpg?quality=100)
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.
![](/media/3013/seasonalveggiepasta_05.jpg?quality=100)
![](/media/3014/seasonalveggiepasta_06.jpg?quality=100)