The beginning of fall means two things. First and foremost, winter is coming - and it's time to stuff your face with all of the greatest seasonal carbs. Second, the sun goes down earlier and it's really hard to make good use of natural when you have a full time job and need to make and take photos of dinner after work. Which can be very frustrating for somebody like me. Okay, sorry, done venting.
This pasta sauce is BOMB. It's sort of sweet and salty at the same time. The recipe below makes about a cup and a half of the goat cheese and butternut squash pasta sauce, FYI. If the sauce gets too thick at any point, you can always add more milk or cream to it. If you feel like the milk or cream dilutes the goat cheese taste too much, you can add more goat cheese because it easily melts into the sauce!
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