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Penne w/ Butternut Squash & Goat Cheese

Roasted butternut squash and onion tossed with penne, goat cheese and pasta water until creamy, finished with toasted walnuts, basil and parmesan. A hearty pasta that reheats well for weekday lunches.

main · American · vegetarian

Ingredients

  • 1 tablespoon vegetable cooking oil spray, for the baking sheet
  • 2 pound butternut squash, peeled and cubed 3/4 inch
  • 1 onion, diced into 1/2 inch pieces
  • 2 tablespoon olive oil, for drizzling over the squash and onion
  • kosher salt and pepper, to taste
  • 1 pound penne pasta
  • 8 ounce goat cheese, crumbled
  • 1 cup walnuts, chopped and toasted at 350°F for 6-8 minutes
  • 1 cup basil, packed
  • ⅓ cup parmesan cheese, grated

Method

  1. Pre heat oven to 425°
  2. Spray baking sheet w/ veg oil set aside
  3. Mix squash onion - spread over baking sheet. Drizzle w/ olive oil & season w/ salt & pepper.
  4. Bake - 45 mins - until cooked through - remove from heat/set aside
  5. Cook pasta till firm but tender. about 8-10 mins. Drain & reserve 2 cups pasta water.
  6. Combine pasta goat cheese 1 cup pasta water. Toss till creamy. ADD squash/onion mixture, walnuts, basil, toss well season salt & pepper, parm

Notes

Walnuts: preheat oven to 350° and toast 6-8 minutes (noted in the margin of the ingredient list).