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Butternut Squash Rigatoni with Goat Cheese

  • Total Time: 15 minutes
  • Yield: 2 1x


  • 1.5 cups of rigatoni (or as much as you need for 2 people)
  • 1/2 medium butternut squash, peeled and diced
  • 1 cup of chicken or vegetable stock, divided
  • small onion, diced
  • 2 tablespoons of oil (I used olive oil)
  • 2 sprigs of thyme
  • 1/4 cup shredded Parmesan or Romano
  • 23 tablespoons of goat cheese
  • Salt & Pepper to taste


  1. Combine the onion and thyme (taken off of the sprigs) and saute in the olive oil for 10 minutes.
  2. Begin to cook pasta according to packaging directions.
  3. Add in the cubes of squash and HALF of the stock to the pan with the onion.
  4. Continue to cook squash, adding in a bit more stock every couple minutes, until the squash is tender and easily pierced by a fork. Remove from heat.
  5. Once pasta is cooked and drained, add it to the pan with the squash and onion.
  6. Immediately add the romano and goat cheese and stir until the cheese is fully melted and combined.
  7. Salt & Pepper to taste and ENJOY!!
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes