Penne With Butternut Squash and Goat Cheese (Courtesy Giada D) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This looks delicious and I'm posting here for safekeeping. Follow-up: Keep an eye on your roasting veggies. Mine were done in 30 minutes and I lowered the temp to 400 F. To please DH, I'm going to try sausage in the mix next time. All in all, a nice change of pace! Ingredients:
vegetable oil cooking spray |
1 (2 lb) butternut squash or 1 (2 lb) kombucha squash, peeled, seeded and cut into 3/4-inch chunks |
1 onion, diced into 1/2-inch pieces |
olive oil, for drizzling |
kosher salt & freshly ground black pepper, to taste |
1 cup goat cheese, crumbled |
1 lb penne pasta |
1 cup coursely chopped toasted walnuts |
1 cup chopped fresh basil leaf |
1/3 cup finely grated parmigiano-reggiano cheese |
Directions:
1. 1. Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
2. 2. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside.
3. 3. Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 40-45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
4. 4. While the squash mixture is cooling, bring a large pot of water to boil over high heat. Add the pasta and some salt and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain and reserve 1 cup of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper. Garnish with Parmesan and serve.
5. Note: To toast walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, approximately 6-8 minutes. Cool completely before using.
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