Rich & Creamy Butternut Squash & Goat Cheese Pasta - Easy Recipe! (2024)

FAQs

Why is my roasted butternut squash mushy? ›

Squashes behave very differently when cooked in the oven or on the stovetop. Generally, a squash that is roasted in the oven is going to have a much softer texture, one that can get mushy if mixed with other ingredients, but making it ideal for a purée, soup, or being mashed.

Use a sharp knife (or a sturdy vegetable peeler) to carefully remove the skin. Alternatively, the skin can stay on because it's edible when roasted! But if adding to a soup (or recipe where it won't be roasted), remove and discard.

For red wine lovers, Pinot Noir wines offer a crisp, fruity mouthfeel, ideal for accompanying cucurbit-based dishes such as squash, pumpkin and butternut squash.

The butternut squash ravioli would also be delicious with a drizzle of olive oil, balsamic vinegar, salt, pepper, and grated Parmesan or pecorino cheese. To make it a full meal, pair it with crusty bread or rosemary focaccia, roasted veggies like broccoli or Brussels sprouts, or an autumn salad.

Butternut squash contains a sticky, sap-like substance that is released when the fruit (squash is technically a fruit) is cut.

Drawing inspiration from our irresistible oven-roasted frozen broccoli, I knew I could achieve the same results with frozen squash. Because frozen squash is already peeled and cut for you, all you have to do is season it and throw it into the oven, eliminating at least 20 minutes of work.

Again, butternut's subtle nutty character is right there in the name. It's why dishes that feature it often go so well with nuts, as well as nut liqueurs like Frangelico and Amaretto. Skin-contact white wines have nutty notes and honeyed spice that marries well with butternut. They match in color, too.

The Flavor Factor

If you substitute butternut for spaghetti squash, the nutty flavor could overwhelm the sauce flavors, whereas substituting spaghetti squash for butternut could leave your dishes tasting bland.

Salmon is our choice here because its fattiness and mild flavor are a perfect pairing for the decadently sweet butternut squash.

Do you have red or white wine with butternut squash ravioli? ›

Butternut squash and pumpkin are really popular as a filling for ravioli, often served with brown butter and sage. There's a sweetness and richness in both which calls for a rich white like a chardonnay, old vine chenin blanc or, as I discovered a while back, an oak-aged Douro white.

Ravioli is commonly served with a broth or sauce, and is a staple of traditional Italian home cooking. The fillings of ravioli differ depending on the region. Common fillings of ravioli include ricotta, spinach, nutmeg, black pepper, and lemon rind.

The Oven Temp Is Too Low

A low-and-slow cooking technique is excellent for vegetables like carrots, beets or potatoes that you plan to puree into soup. But, they'll turn out soft and soggy instead of crispy and caramelized. The solution: Turn the oven temperature up to 400°F to 425°F.

A squash with soft spots and is soft to the touch, is a sign that the squash has gone bad. And if it starts to leak fluid, that's a sure sign that the squash is spoiled. Likewise, if the flesh and seeds of the fruit are mushy and slimy, that's a clear sign that it shouldn't be eaten.

When picked immature they are usually watery and poor in flavor. Flavor is also better after some cold weather, but remember they are not frost-hardy. Butternut should have lost all its green color and turned a distinct tan before being harvested and cured.

Gather the ingredients and preheat the oven to 350 degrees F (175 degrees C). Place squash, cut-sides down, in a 9x13-inch baking dish. Pour 2 cups water into the dish around the squash halves. Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours, adding more water as needed.