Chilli Penne with Butternut Squash

    30 min

    Spice up butternut squash with cumin and chilli, then toss in crumbled goat's cheese to create a creamy, flavourful sauce for pasta that takes moments to prepare. Serve with a mixed-leaf salad. Delicious!

    7 people made this

    Serves: 4 

    • 350g penne
    • 1kg butternut squash, peeled and cut into 2cm cubes
    • 1 tbsp olive oil
    • 1/4 tsp crushed chilli flakes, or to taste
    • 1/4 tsp cumin seeds, or to taste
    • 150g soft goat's cheese, crumbled
    • 50g grated Parmesan or Italian-style hard cheese

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Cook the penne and squash in a large pan of salted boiling water for 12 minutes or until the squash is soft and the pasta is tender with a bite at the centre. Reserve 100ml (half a teacup) of the cooking water, then drain thoroughly.
    2. Pour the olive oil into the warm pasta pan set over a low heat, and stir in the crushed chilli flakes and the cumin seeds. Cook for 1 minute, then remove the pan from the heat.
    3. Return the pasta and squash to the pan and add the reserved cooking liquid. Combine gently. Add the goat's cheese, season to taste and toss thoroughly. Turn into a warm serving bowl and top with the Parmesan cheese. Serve immediately.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews in English (5)


    Used different ingredients. I added some fresh chopped tomatoes at the end, also added some piri piri sauce cause i like things spicy and used cheddar cause i didnt have any goats cheese i know theyre quite different but still tasted great :D  -  22 Mar 2011


    Used different ingredients. I dry roasted some pine nuts which I mixed into the pasta at the end. I also added a little rosemary to the spice mix, as I find it goes really well with pumpkin, and the juice of one lemon. Once cooked I added some baby spinach, to give it a bit of colour. Garnish with some fresh basil.  -  17 Jun 2009


    I made this for a dinner party, as a few of the guests were vegetarian, and it went down a treat. I changed a few things (see tweak below) but, overall, a delicious dish.  -  17 Jun 2009