Butternut Squash & Goat Cheese Pasta (with Crispy Spiced Chickpeas)

Preheat the oven to 400F and prepare a baking sheet. Add the butternut squash to the sheet and toss in olive oil, sea salt, thyme, and sage. Place in the oven and roast for 30-35 minutes. While the squash is roasting, prepare the crispy spiced chickpeas. To a smaller baking sheet, add the chickpeas, olive oil, sea salt, and thyme. Toss thoroughly and place in the oven to bake (bottom rack, about 40 min or until crispy).

Once the squash is roasted, remove from the oven and transfer to a blender. Add the goat cheese, yogurt, and more spices. Blend until smooth and uniform. Set aside while you boil the water for the pasta. Cook your pasta according to box instructions but minus 2 minutes (since we’ll be adding the pasta back to the pot to cook with the sauce). Drain the pasta but RESERVE 1/2 CUP PASTA WATER and set aside. Add the pasta back to the pot and dollop in the sauce. Add about half of reserved pasta water, stir through thoroughly, and add more if it’s too thick. Your goal is a texture like the one shown in the video!

Remove the pasta from the pot, plate, and then remove the chickpeas from the oven. Add some on top with an extra dollop of goat cheese if you have some left, and enjoy!