Penne With Butternut Squash and Goat Cheese (Courtesy Giada D)

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!

• Ready In: 55 mins
• Serves: 4-6

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.