5-Ingredient Butternut Squash, Arugula and Goat Cheese Pasta

5-Ingredient Butternut Squash, Arugula and Goat Cheese Pasta Recipe | gimmesomeoven.com

It’s officially fall in my kitchen!

I made a mega trip to the grocery store yesterday and somehow made it home with all of my seasonal favorites — a big butternut squash (plus an extra bag of pre-cut butternut squash, which I’m obsessed with), far too many cans of pumpkin (still paranoid about running out after that unfortunate national shortage a few years ago!), and my all-time favorite hot cinnamon spice tea (which I basically drink every day in life that the temperature dips below 70 degrees).  Mmmm.  I may not love cold weather, but I do love me some good fall comfort foods.

So to kick off butternut squash season, I decided to cut up the squash and roast it to sweet perfection (cheating a little with the 5-ingredient title, and also using some oil, salt and pepper).  Then while it roasted, I cooked up a batch of my favorite whole wheat pasta.  And then instead of whipping up a sauce, I took one of my favorite shortcuts and just stirred a bunch of goat cheese into the pasta (once it was cooked and drained) until it was nice and melty and creamy.  Then I stirred in the roasted butternut, a ton of fresh arugula, some toasted pine nuts, and topped it all with a little extra black pepper.  And the result?!?

Oh my goodness.  Can I please just say…

you HAVE to make this one.


5-Ingredient Butternut Squash, Arugula and Goat Cheese Pasta Recipe | gimmesomeoven.com

Seriously.  I mean, I expected the dish to be good with that ingredient combination.  But it was beyond great.

The sweet and savory ingredients came together absolutely perfectly.  I’m pretty sure that no one would ever guess that the “sauce” was made in about 20 seconds with just one ingredient.  And, as always, knowing how ridiculously easy it was to prepare made the dish taste all the more delicious.  :)

5-Ingredient Butternut Squash, Arugula and Goat Cheese Pasta Recipe | gimmesomeoven.com

Of course, much of the deliciousness was due to some of my favorite ingredients that never fail — sweet roasted butternut squash (which I like to make with some generous pinches of salt and black pepper) and a few big handfuls of fresh baby arugula (which is always a staple in my fridge).5-Ingredient Butternut Squash, Arugula and Goat Cheese Pasta Recipe | gimmesomeoven.com

I forgot to snap a picture of the “sauce”-making.  But to make a goat cheese sauce, or a sauce with any soft cheese (blue cheese, feta, brie, etc.), simply reserve some of the hot pasta water before you drain off the pasta.  Then drain the pasta, and immediately stir the cheese into the hot pasta.  It will melt and coat the pasta on its own, but I find that the consistency is a little better and the cheese melts more evenly if you also add in a 1/4 cup (or more) of the reserved pasta water while stirring in the cheese.

Either way, it literally just takes a few seconds, and then — voila!! — you have a delicious pasta sauce all ready to go!

Then add back in the roasted butternut, some toasted pine nuts, and the fresh arugula… 5-Ingredient Butternut Squash, Arugula and Goat Cheese Pasta Recipe | gimmesomeoven.com

…give it all a good toss, maybe along with a few extra twists of freshly-cracked black pepper…5-Ingredient Butternut Squash, Arugula and Goat Cheese Pasta Recipe | gimmesomeoven.com

…and then just look at that.  A beautiful, colorful, fall pasta dish is ready to go.5-Ingredient Butternut Squash, Arugula and Goat Cheese Pasta Recipe | gimmesomeoven.com

I just love those colors!!!5-Ingredient Butternut Squash, Arugula and Goat Cheese Pasta Recipe | gimmesomeoven.com

And it tastes 100x more delicious than it looks.  Win = WIN.

If you feel like going beyond the 5-ingredient list, you could easily also add some protein to the dish (like chicken sausage, bacon, or even prosciutto or pancetta).  Ooooh, and I’d also totally recommend roasting up a head of garlic along with the squash and then adding in some roasted garlic cloves to the mix.  And always feel free to sub in your favorite kinds of nuts (walnuts or pecans would also work well instead of pine nuts).  Or…whatever else you might like!

Frankly, I was completely satisfied with the pasta, butternut, arugula, goat cheese, and pine nuts.  So I’m going to call this a 5-ingredient recipe success…
5-Ingredient Butternut Squash, Arugula and Goat Cheese Pasta Recipe | gimmesomeoven.com

…and I already can’t wait to make this again.  Hope that you do too!!

5-Ingredient Butternut Squash, Arugula and Goat Cheese Pasta

This 5-Ingredient Butternut Squash, Arugula and Goat Cheese Pasta is easy to make, and full of the most delicious fall flavors!


  • 1 medium butternut squash, peeled, seeded and diced into 3/4-inch cubes
  • 1 tablespoon vegetable oil (or any high-heat oil)
  • salt and freshly-cracked black pepper
  • 12 ounces whole wheat dried pasta
  • 2 ounces goat cheese
  • 2 big handfuls fresh baby arugula
  • 1/3 cup toasted pine nuts


Heat oven to 425°F.  Line a baking sheet with parchment paper (or mist it with cooking spray).

In a large mixing bowl, combine the butternut squash and oil, and toss until the squash is evenly coated.  Spread the squash out the prepared baking sheet in an even layer.  Bake for 20-25 minutes, flipping the squash at the halfway point then returning them to the oven, until the squash are cooked through and soft on the inside.  Remove and set aside.

While the squash is cooking, bring a large stockpot of generously-salted water to a boil.  Add the pasta and cook al dente, according to package instructions.  Once it reaches al dente, scoop out about 1 cup of the pasta water and set it aside for later.  Then drain the rest of the water and return the pasta to the stockpot.  Immediately add in the goat cheese along with 1/4 cup of the reserved pasta water, and toss until the cheese is completely melted and is evenly coating the pasta.  (If it seems too thick and you'd like a lighter "sauce", add in a few more tablespoons of the pasta water at a time until the cheese reaches your desired consistency.)  Add in the arugula, pine nuts and roasted butternut squash, and toss until combined.

Serve immediately, garnished with extra black pepper if desired.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

5-Ingredient Butternut Squash, Arugula and Goat Cheese Pasta Recipe | gimmesomeoven.com

Leave a Comment:


  1. Sarah @ Making Thyme for Health — September 16, 2015 @ 9:41 am (#)

    Well yeah, it does sound beyond great! I love how simple it is too. Definitely adding this one to the meal plan!

    And you just got me all paranoid about running out of pumpkin. I need to go stock up!

    • Hayley @ Gimme Some Oven — September 17th, 2015 @ 8:53 am

      Thanks Sarah, we hope you love it! :)

  2. Nicole ~ Cooking for Keeps — September 16, 2015 @ 10:24 am (#)

    While I’ve been trying to avoid the impending fall, I have to say, I’ve had a change of heart this week due to all the fall foods I’ve seen (like this!) and glimpse of cooler weather we got earlier in the week. Bring it on! 

    • Hayley @ Gimme Some Oven — September 17th, 2015 @ 8:47 am

      Fall food is pretty hard not to love, isn’t it?! We hope you like the pasta, and we’ll definitely have some more fall-worthy recipes on the way! :)

  3. Katrina @ Warm Vanilla Sugar — September 16, 2015 @ 10:45 am (#)

    So easy and full of good stuff!! This sounds great!

    • Hayley @ Gimme Some Oven — September 17th, 2015 @ 8:46 am

      Thanks Katrina, we hope you enjoy it!

  4. Susan — September 16, 2015 @ 12:24 pm (#)

    This does sound like a must-make.  Seems like everything right now has goat cheese and pasta and butternut squash.  I’m having a hard time deciding if this is supposed to be a main dish or a side, given that it’s very high carb and low protein.  Guess I’d use it as a side.  This one would even get me to use arugula, which I do only very rarely because I get tired of it quickly.

    • Hayley @ Gimme Some Oven — September 17th, 2015 @ 8:43 am

      We think it really could go either way! It would be a great accompaniment to a roasted chicken or other meat, and alternatively it could be a great main and you could always add protein to it (chicken or bacon would probably work the best). We hope you enjoy!

  5. Tereza — September 16, 2015 @ 1:09 pm (#)

    I love using brown rice pasta to make this recipe gluten free! 


  6. Delia — September 16, 2015 @ 5:05 pm (#)

    This dish looks beautiful!

    Really loving the colours and since butternut is finally in season again, I can not wait to try this! :)

    • Hayley @ Gimme Some Oven — September 17th, 2015 @ 9:15 am

      Thank you Delia, we’re pretty glad about butternut squash being in season again too! We hope you love this! :)

  7. Deborah @ The Harvest Kitchen — September 17, 2015 @ 8:21 am (#)

    Beautiful fall dish!!  I love the vibrant colors!!  Pinning!!

  8. Stacy — September 17, 2015 @ 9:07 am (#)

    OMG, drool!!! All my favorite things in one dish. Can’t wait to make this on a chilly fall day! Thanks for sharing!

  9. Josh | The Kentucky Gent — September 17, 2015 @ 11:39 am (#)

    I’m grilling out this weekend and ready to include some fall vegetables in the mix! Butternut squash is definitely on this week’s shopping list. 

    Josh | The Kentucky Gent

    • Hayley @ Gimme Some Oven — September 17th, 2015 @ 9:09 pm

      Yes, you could even grill the butternut squash! :)

  10. Savita @ ChefDeHome — September 17, 2015 @ 12:56 pm (#)

    OMG! Loving the peppery arugula with butternut squash! So simple yet delicious recipe, Ali! Thanks for sharing!

    • Hayley @ Gimme Some Oven — September 17th, 2015 @ 9:11 pm

      Thanks Savita, we hope you enjoy this! :)

  11. Emily | Robust Recipes — September 18, 2015 @ 2:54 pm (#)

    I haven’t gotten my hands on a butternut squash yet. But I did get a spaghetti squash last week, I was really excited to use it and went to cut it open and it was totally gooey and mushy inside. I was really bummed. We have the last farmer’s market tomorrow, I am hoping to pick up some squash there. And hopefully it will be a butternut squash, then I can make this delicious looking recipe! :)

    • Hayley @ Gimme Some Oven — September 19th, 2015 @ 7:51 am

      Oh no, what a bummer about the spaghetti squash! We hope you can track down some butternut squash soon and that you enjoy the pasta! :)

  12. Margaret Ann @ MAK and Her Cheese — September 19, 2015 @ 12:10 am (#)

    Looks wonderful! I make a similar dish, but with sautéed mushrooms, spinach, garlic, and herbs de provence incorporated into the cheese sauce. Delish! I will definitely consider adding pine nuts next time. Another great spin on this is a cold pasta salad with crumbled feta or goat cheese, and added black beans and honey mustard vinaigrette–one of my all-time favorite salads!

    • Hayley @ Gimme Some Oven — September 19th, 2015 @ 7:53 am

      Ooooh that sounds fantastic, we’re so going to have to try! :)

  13. Courtney — September 23, 2015 @ 9:45 pm (#)

    This looks soooo delicious! Love the short ingredient list. Anything with roasted veggies, I am IN!

    • Hayley @ Gimme Some Oven — September 24th, 2015 @ 8:25 am

      Thanks Courtney, we hope you enjoy this! :)

  14. Naomi @Carrot Cake Kitchen — September 25, 2015 @ 10:03 pm (#)

    Yum! Looks delicious. Arugula, squash, and goat cheese. I love it! And it’s so pretty with all the colors!

    • Hayley @ Gimme Some Oven — September 27th, 2015 @ 8:37 pm

      Thanks Naomi, we hope you enjoy this! :)

  15. Jennifer — October 4, 2015 @ 7:56 am (#)

    Does this make good leftovers? I am not sure if arugula reheats well. I’ve never tried!

    Thanks! :)

    • Ali — November 4th, 2015 @ 4:48 pm

      Unfortunately the arugula doesn’t hold up too well in terms of crispness, but it still tastes great as leftovers!

  16. Gina — October 11, 2015 @ 8:27 pm (#)

    Made this tonight, easy and delish! If you like salt like me you’ll need a lot of it, FYI. Will be making this again! 

    • Hayley @ Gimme Some Oven — October 12th, 2015 @ 11:04 am

      Thanks for sharing Gina, we’re happy you liked it!

  17. Jessica — October 15, 2015 @ 10:58 am (#)

    I just made this for dinner last night and it was delicious! It didn’t look exactly the same as the pictures posted…someone needs to teach me how to cut up butternut squash (: so happy I have plenty of leftovers for the rest of the week! 

    • Hayley @ Gimme Some Oven — October 15th, 2015 @ 12:19 pm

      We’re so happy you liked it Jessica! :)

  18. Joanna — October 25, 2015 @ 8:16 am (#)

    Hi there
    This looks delicious. I am newly trying a vegetarian life as well I am on a 1200 calorie diet. Do yiu know how many calories are in this dish?

    • Hayley @ Gimme Some Oven — October 29th, 2015 @ 2:00 pm

      Hi Joanna! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  19. Jenny — December 5, 2015 @ 5:59 pm (#)

    Making this tomorrow, is the squash and pasta supposed to be cooled before adding to arugula? Or still warm?
    Thank you!

    • Hayley @ Gimme Some Oven — December 7th, 2015 @ 10:09 am

      They can still be warm (just not piping hot, or else the arugula will wilt). We hope you enjoy the recipe!

  20. Alyssa — June 2, 2016 @ 11:06 am (#)

    This was absolutely delicious ! I made a salad with your instructions but without the pasta I put in lettuce with the arugula. Substituted pine nuts with sunflower seeds and pumpkin seeds! 

    • Hayley @ Gimme Some Oven — June 13th, 2016 @ 9:49 am

      Thank you Alyssa – we’re so glad to hear that! :)