Summer Squash Pasta Skillet

This summer squash pasta skillet saved my sanity last August when my garden suddenly decided to produce approximately ten million squash overnight. Standing over the garden beds, feeling completely overwhelmed, I remembered this ridiculously simple recipe my Italian neighbor had made for me years ago. That evening, I threw it together in about 20 minutes while simultaneously answering work emails and refereeing an argument between my kids about whose turn it was on the iPad. The combination of nutty brown butter, tender squash, and tangy goat cheese was so good my husband actually put his phone down during dinner (a minor miracle) and asked when we could have it again. Now it's our go-to for those chaotic weeknights when I need dinner on the table fast but can't bear the thought of another takeout order.

Last month I made this for my sister who claims she 'doesn't like vegetables' (she's 40, but okay), and she asked for seconds. My picky 7-year-old, who typically performs an Oscar-worthy dramatic scene when green things touch his plate, actually ate an entire serving without complaint. There's something about the combination of brown butter and goat cheese that makes even the most vegetable-averse people forget they're eating squash.

Magic Ingredients

• Brown butter: Is the secret weapon here – those toasty milk solids add a nutty depth that takes this from basic to 'how is this so good?'
• Goat cheese: Melts into this creamy, tangy sauce that clings to every bite – I've tried substituting other cheeses and it's just not the same
• Pine nuts: Bring that unexpected crunch and richness – yes, they're a bit pricey, but the small amount makes such a difference
• Fresh basil: Adds that bright, aromatic finish that screams summer – dried just won't cut it here
• Two types of squash: Give you different flavors and colors – the yellow squash is slightly sweeter than the zucchini

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Step-by-Step Instructions

Toasting pine nuts:

Toasting the pine nuts properly took me a few tries to get right. First time I made this, I got distracted by a phone call and nearly burnt them to a crisp. Now I set a timer for 5 minutes and stay right there, stirring constantly. They go from perfectly golden to burnt in what feels like 3 seconds.

Browning butter:

Getting the brown butter just right was another learning curve. My initial attempts didn't cook it long enough, missing out on that amazing nutty flavor. Now I know to watch for those golden brown specs in the bottom of the pan – that's where the magic happens. But don't walk away! Brown butter quickly becomes burnt butter if you're not paying attention.

Choosing pasta:

Pasta selection matters more than you'd think. My first attempt used spaghetti, which was good but didn't catch the sauce in the same way. Medium shapes like bowties, penne, or orecchiette create little pockets that trap the brown butter and bits of goat cheese, making every bite more flavorful.

Adding goat cheese:

The sequence of adding ingredients creates different results. I tried tossing everything together at once, but the goat cheese completely melted and disappeared. Now I add it at the very end, giving it just enough heat to soften but still keep some of those lovely creamy pockets intact.

Adding basil:

Fresh basil needs to be added last, right before serving. The first time, I tossed it in too early and it wilted into sad, darkened strips. Now I tear it and scatter it on just before bringing the skillet to the table, preserving that gorgeous aroma and color.

My first version of this dish was pretty basic – just pasta, squash, and some parmesan. It was fine but not memorable. Adding the brown butter was a game-changer, bringing that nutty richness that makes it special. The goat cheese came next, inspired by a salad I had at a restaurant, and its tangy creaminess perfectly balanced the richness. The pine nuts were the final touch, adding that textural contrast that completes the dish.

Serving Suggestions

Serve this straight from the skillet for casual family dinners – one less dish to wash! For a complete meal, I sometimes add a simple side salad with a bright vinaigrette to balance the richness. It pairs beautifully with a crisp white wine for date night or a casual dinner with friends. For a heartier version, add some grilled chicken or Italian sausage on top – though honestly, it's substantial enough on its own.

Tasty Twists

Try swapping half the pasta for zucchini noodles for a lighter version that still satisfies. For a spicy kick, add a pinch of red pepper flakes when you're browning the butter. During fall, I sometimes add a handful of roasted cherry tomatoes that concentrate the summer flavor. For a vegan version, skip the goat cheese and finish with a drizzle of good olive oil and nutritional yeast – different but still delicious.

Storage Secrets

This pasta actually reheats surprisingly well for lunch the next day. Store leftovers in an airtight container in the fridge and warm gently in the microwave or in a skillet with a splash of water. The flavors meld overnight and some argue it's even better the next day. I wouldn't freeze this one though – the texture of the squash changes too much upon thawing.

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I've made this summer squash pasta skillet for weeknight family dinners, casual entertaining with friends, and even as my contribution to potlucks. There's something so satisfying about creating a dish that tastes like it took much more effort than it actually did. My family has come to recognize the distinct smell of pine nuts toasting as the signal that this pasta is on the menu, and they now wander into the kitchen asking 'is that the squash pasta?' with actual excitement in their voices. What started as a desperate attempt to use up garden overflow has become one of our most beloved recipes – and the dish I'm most often asked to share.

Frequently Asked Questions

→ Can I use a different type of cheese?

Yes! While goat cheese adds a nice tangy creaminess, you could substitute with feta for a similar effect or grated parmesan for a more traditional pasta flavor.

→ What's the best pasta shape for this recipe?

Medium shapes like penne, rotini, or farfalle work well because they catch the brown butter sauce and mix easily with the squash rounds. But really, any pasta you have on hand will work!

→ Can I add protein to this dish?

Absolutely! Grilled chicken, shrimp, or even white beans would be delicious additions. Cook them separately and add at the end when combining all ingredients.

→ Are pine nuts necessary? They're quite expensive.

Pine nuts add wonderful flavor and texture, but you can substitute with walnuts, slivered almonds, or even toasted breadcrumbs for a budget-friendly alternative with similar crunch.

→ How do I know when the butter is properly browned?

The butter will foam and then the milk solids will start to turn golden brown at the bottom of the pan. It should smell nutty and fragrant. Watch carefully as it can quickly go from browned to burned.