Penne With Butternut Squash and Goat Cheese (Courtesy Giada D)
photo by Marti M.
- Ready In:
- vegetable oil cooking spray
- 1 (2 lb) butternut squash or (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
- 1. Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
- 2. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside.
- 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. 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.
- 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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