- 1 medium butternut squash peeled, seeded and diced into 3/4-inch cubes
- 12 oz chickpea pasta
- 2 oz goat cheese
- 2 handfuls arugula
- ¼ cup pine nuts
- salt and pepper to taste
- extra virgin olive oil
Preheat oven to 425°F.
Toss prepared squash with olive oil and salt and pepper, to taste, and place on a baking sheet.
Bake for 20 – 25 minutes.
While squash is baking, cook pasta according to directions; drain (do not rinse).
While pasta is still hot, add goat cheese and stir to coat.
Add in arugula and pine nuts.
Remove roasted squash from the oven and add to pasta mixture.
Serve immediately. Enjoy!
Chef Notes: If you want to add some additional protein, you can add premade rotisserie chicken or previously meal-prepped grilled chicken to keep the meal under 30 minutes of prep time.
Chef Notes: If you are like my mother and are not a huge fan of goat cheese, this could also be made with feta or another cheese of your liking.
Calories: 303kcal | Fat: 10g | Protein: 15g | Carbohydrates: 40g