Recipes. Dinner. Good food. Good for the soul.
Sometimes bad for the hips.
But still good, yummy, healthy food for your sweet family.
This recipe is my sister’s, adapted from the gorgeous Giada.
My sister first told me about and I thought there was no way my kids or husband would eat that.
I would…because I love goat cheese and roasted butternut squash is like heaven on a plate.
She kept asking if I’d made the pasta and finally, I caved…but made a separate bowl of pasta for the rest of my family just in case. I shouldn’t have because…
They loved it. Absolutely loved it. My kids asked for seconds…and thirds.
And I ate my weight in delicious butternut squash.
Words cannot describe how incredible this dish is…and easy beyond belief.
Easy…easy…easy to make on busy school night.
So, kudos to my baby sister to introducing this dish to my family…and I’m paying it forward to you.
Penne Pasta with Goat Cheese and Roasted Butternut Squash
- Vegetable oil cooking spray
- 1 (2-pound) butternut or kombucha squash, peeled, seeded and cut into 3/4-inch cubes
- 1 onion, diced into 1/2-inch pieces
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 pound penne pasta
- 1 cup (8 ounces) goat cheese, crumbled
- 1 cup coarsely chopped walnuts, toasted (see Cook’s Note)
- 1 packed cup chopped fresh basil leaves
- 1/3 cup finely grated Parmesan cheese
Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.
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, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups 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 andonion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.
To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.
Do you have any favorite meals you like to share with us? We’d love to know!