Penne with Butternut Squash & Goat Cheese

Penne with Butternut Squash & Goat Cheese

Penne with Butternut Squash & Goat Cheese

September 19, 2018
: 4-6 servings

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Ingredients
  • Canola oil cooking spray
  • 1 (2-pound) butternut squash, peeled, seeded and cut into 3/4-inch cubes
  • 1 onion, diced into 1/2-inch pieces
  • Extra-virgin olive oil, for drizzling
  • Kosher salt and freshly ground black pepper
  • 1 pound penne pasta
  • 1 cup (8 ounces) goat cheese, crumbled
  • 1 cup coarsely chopped walnuts, toasted
  • 1 packed cup chopped fresh basil leaves
  • 1/3 cup finely grated Parmesan
Directions
  • Step 1 Put an oven rack in the upper third of the oven.
  • Step 2 Preheat the oven to 425 degrees F.
  • Step 3 Spray a baking sheet, liberally, with canola oil cooking spray.
  • Step 4 Set aside.
  • Step 5 Mix the squash and onion together and arrange in a single layer on the prepared baking sheet.
  • Step 6 Drizzle with olive oil and season with salt and pepper, to taste.
  • Step 7 Bake for to 40 to 45 minutes until the vegetables are golden and cooked through.
  • Step 8 Remove from the oven and set aside to cool slightly.
  • Step 9 While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat.
  • Step 10 Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
  • Step 11 Drain and reserve about 2 cups of the pasta water.
  • Step 12 Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl.
  • Step 13 Toss until the cheese has melted and forms a creamy sauce.
  • Step 14 Add the squash and onion mixture, the walnuts and the basil.
  • Step 15 Toss well and season with salt and pepper, to taste.
  • Step 16 Garnish with Parmesan.

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