Step 1

Boil pasta according to package directions in a large pot of generously salted water, drain, and set aside. You can add a tablespoon of cold butter to the pasta and stir to combine to help the pasta stop cooking.

Step 2

Meanwhile, melt the butter in a separate large sauté pan.  If you're using sage leaves, sauté them in the hot butter for 1-2 minutes until crispy.  Transfer the sage leaves to a separate plate lined with paper towel and set aside. I use a slotted spoon to remove the sage leaves from the butter.

Step 3

Add the cubed butternut squash, vegetable stock, and nutmeg to the pan with the butter and stir to combine. Cook until the stock reaches a simmer, then reduce heat to medium-low. Cover and cook for 10-12 minutes, until the butternut squash is tender* and a fork can easily go through it. Stir occasionally.

Step 4

Carefully pour the squash mixture into a blender and add the milk. Stir, and ensuring you lift an edge of the blender lid slightly so steam can escape, pulse the mixture until smooth.

Step 5

Return the butternut squash mixture to the sauté pan on medium-high heat. Add the shredded cheddar cheese and goat cheese. Stir until the cheese has melted and the sauce is smooth and well-incorporated.

Step 6

Taste and season the sauce with salt and pepper. I start with about 1/4 tsp of salt and go from there.

Step 7

Add the cooked pasta to the pan with the butternut squash mixture. Toss to combine. Serve warm, and top each dish with a few crispy sage leaves and a small handful of more goat cheese if desired.