Delicious Summer Squash Pasta

One August, I had squash popping up everywhere and honestly felt a little lost looking at all that produce. Just when I thought I'd have to give up, I remembered this super easy meal my neighbor in Italy whipped up for me on a visit. That evening, while my kids bickered over the iPad and I juggled emails, I threw this together in under half an hour. The brown butter gives off this cozy, nutty vibe, the squash gets all tender, and the goat cheese brings in that tang. My husband even ditched his phone at dinner—trust me, that's huge. Now, whenever nights get busy and I can't even think about delivery, this is our no-fuss lifesaver.

Just last month, I cooked this up for my sister (she’s forty and swears she hates veggies—whatever), and she even went back for more. My seven-year-old, who usually has a big meltdown if there’s anything green on his plate, cleaned his whole bowl without a peep. That combo of brown butter and goat cheese is a real trick for getting even veggie skeptics to dig in happily.

Dreamy Magic Ingredients

• Two types of squash: Gives you pops of color and flavor—zucchini brings more earthiness, yellow squash leans sweet.
• Fresh basil: All about that big, fresh smell and hit of green right at the end. Dried stuff just won't do it here.
• Pine nuts: A little crunch and buttery bite go a long way. Yeah, they cost more, but you don’t need much.
• Goat cheese: Melts into the sauce, coating everything with tangy, creamy bits. If you swap another cheese, it’s just not the same.
• Brown butter: Turns milk solids golden and nutty, making the whole thing taste special with barely any work.

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Simple Step-by-Step

Adding basil:

Hold off on tossing in the basil until just before you serve. I used to throw it in too soon—ended up with sad, wilted greens. Now I just rip and sprinkle on top right as it hits the table for all that fresh flavor and pop of color.

Adding goat cheese:

If you toss goat cheese in too soon, it’ll totally vanish into the sauce. I wait till the very end so it stays creamy and you get those dreamy pockets of cheese in each bite.

Choosing pasta:

More surface, more sauce! Skip spaghetti and grab something like bowties, penne, or orecchiette—the sauce and cheesy bits will cling to those shapes so every forkful is loaded.

Browning butter:

I hardly recognized real brown butter flavor until I saw those golden specks at the bottom. Stick with it; don’t walk away—if you do, it’ll go from perfect to burnt way too fast.

Toasting pine nuts:

I’ve burnt pine nuts more times than I can admit. Set a timer for five minutes and keep stirring. The window between golden and burnt is basically nonexistent, so don’t walk away!

The very first time I tried this, it was basic spaghetti, squash, and some parmesan. Nothing wrong with it, but it didn’t wow anyone. When I started making brown butter, that roasted nutty taste changed the whole deal. The goat cheese idea came from a salad I ate that stuck with me—its tang and creaminess are perfect here. Last, tossing in pine nuts made every bite crunchier and more interesting.

Serving Ideas

This is one of those dishes you can just pile on the table right out of the pan—no need for an extra plate. Sometimes I whip up a fast salad with a zingy dressing to cut through the rich pasta. If you want something more filling, add Italian sausage or chicken on top, but honestly, it’s plenty on its own. Oh, and if there’s a bottle of crisp white open, it makes a killer match.

Fun Tweaks

When I want to lighten things up, I ditch half the pasta and swap in zucchini noodles—it’s still super satisfying. For some heat, toss red pepper flakes into the brown butter. Once fall rolls around, I throw in roasted cherry tomatoes for a deeper flavor. For a vegan take, just skip the goat cheese and drizzle with olive oil and a sprinkle of nutritional yeast instead—it’s totally different, but you still get a tasty meal.

Storing Leftovers

Surprisingly, this pasta tastes awesome the next day for lunch. Store any extras in a lidded container, pop it in the fridge, and warm gently, either in the microwave or in a skillet with a splash of water. The flavors get even better by lunch. Wouldn’t recommend freezing, though—reheated squash can get weirdly soggy after a freeze.

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I’ve lost count of how many times this skillet pasta has popped up for last-minute dinners, hanging out with friends, or family potlucks. There’s something so satisfying about making a meal that looks fancy but is actually stupid easy. The second my family smells pine nuts getting toasty, they start asking, ‘is it squash pasta night?’ What started out as a rescue from garden overload is now everyone’s most requested dinner and the dish I get asked to share all the time.

Frequently Asked Questions

→ Can I swap out goat cheese for something else?

Totally! Feta’s tanginess would work well here, or you could go for Parmesan if you prefer a classic flavor.

→ What kind of pasta works best?

Penne, bowties, or rotini hold the sauce nicely and mix well with veggies. But honestly, use whatever’s in your pantry!

→ Could I add some protein?

Yep! Try shrimp, grilled chicken, or even a handful of white beans. Cook separately, then toss in when everything’s combined.

→ Do I have to use pine nuts? They’re expensive.

Not at all! Swap them for almonds, walnuts, or even crunchy breadcrumbs to save some cash but still get that texture.

→ How can I tell if my butter is browned just right?

The butter will foam up, and the little bits at the bottom turn gold. It’ll smell nutty and delicious! Keep an eye on it—it can burn quick.