You may also like
Categories:Viewed: 43 - Published at: 4 years ago
Ingredients
- 1 butternut squash, peeled, seeded and cut into 3/4-inch cubes
- 1 yellow onion, diced into 1/2-inch pieces
- olive oil, for drizzling
- salt and freshly ground black pepper
- 1/2 pound penne pasta (any kind)
- 1 cup (8 ounces) goat cheese, crumbled
- 1/4 cup coarsely chopped walnuts, toasted
- 1/2 packed cup chopped fresh basil leaves
- 1/3 cup finely grated Parmesan
Method
- Place an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray. Set aside.
- Combine the squash and onion, and arrange in a single layer on the baking sheet. Drizzle with olive oil, and season with salt and pepper. Bake for 35 to 40 minutes. Remove from the oven, and set aside.
- In the meantime, cook the pasta according to package directions. Drain, but reserve 1 cup of the pasta water.
- Put the goat cheese in the bottom of a large serving bowl. Add the pasta and 1 cup of pasta water. Toss until the cheese has melted and forms a creamy sauce.
- Add the squash, onion, walnuts and the basil. Toss well, and season with salt and pepper. Top with Parmesan, and serve.
- Note: To toast the walnuts, arrange them in a single layer on a baking sheet. Bake at 350 degrees F for about 6 minutes Cool before using.
