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Hot Honey Goat Cheese Pasta with Gremolata & Roasted Butternut Squash

Creamy, tangy, and just a little spicy, hot honey goat cheese pairs perfectly with sweet roasted butternut squash and a zesty gremolata for a cozy, flavor-packed dish. Featuring Montchevre's Hot Honey Goat Cheese, a collaboration with Mike's Hot Honey, it’s simple to make yet impressively delicious!
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Ingredients
  

  • 1 box spaghetti
  • 1 butternut squash
  • 2 Montchevre Hot Honey Goat Cheese
  • 1/4 cup parsley chopped
  • 1 Lemon zested
  • 1/4 cup panko breadcrumbs toasted
  • Olive oil
  • Salt
  • Pepper

Instructions
 

  • Preheat the oven to 400 degrees F. Toss the butternut squash cubes with olive oil, salt and pepper. Line a baking sheet with parchment paper and roast for 15-20 minutes until browned.
  • Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti per package instructions. Drain, but reserve 1 cup of pasta water for the sauce.
  • Crumble up the Montchevre Hot Honey Goat Cheese logs in a medium bowl. Slowly pour in the reserved pasta water, whisking to incorporate until the goat cheese has melted and the sauce is smooth.
  • Combine the lemon zest, parsley and panko bread crumbs in a bowl.
  • Pour the sauce over the pasta, using tongs to coat evenly. Top with roasted butternut squash and parsley mixture. Enjoy!