Penne with Butternut Squash and Goat Cheese

Total Time:
1 hr 8 min
8 min
1 hr

4 to 6 servings

  • Vegetable oil cooking spray
  • 1 (2-pound) butternut or kobucha 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

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 and onion 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 F oven until lightly toasted, about 6 to 8 minutes Cool completely before using.

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4.5 263
Amazing! My husband, 4 yr old son, 2 yr old daughter, and 17month son (and I) all scarfed this down like nobody's business. I made the recipe to the T except for the parmesan because I only had gruyere in the fridge and it came out GREAT! AS it cools the sauce thickens significantly so you'll have to add hot water to get it creamy again for leftovers but ate like kings tonight! Thanks, Giada! item not reviewed by moderator and published
Loved it! I added sage, nutmeg and some chicken apple sausage and it was amazing. item not reviewed by moderator and published
this was good but it says to save 2 cup of pasta water but then the recipe only tells you to pour 1 cup into the pasta. did anyone else notice this? i only used 1 cup of water and mine was kinda of thick, could have probably used some more pasta water in mine but i liked the taste. item not reviewed by moderator and published
I made this tonight because I had a butternut squash I wanted to use in something, and my husband and I both loved it! I had to estimate the proportions, because I wasn't sure how big my squash was and I could only find a 6oz goat cheese, so I did a bit more than half of everything listed, and still ended up with about 4 servings. I was thinking about maybe cutting the onions into bigger pieces next time, or after reading other comments, adding them after the squash, because I also found that many of them burnt. Also, I used pecans instead of walnuts because my husband is allergic to walnuts. I will definitely be making this again. item not reviewed by moderator and published
This is the best pasta dish I have ever tasted! I changed the penne pasta for ravioli and it worked fantastically! Served it for dinner with a nice red wine. Music in your mouth. Highly recommend this recipe! Thanks Giada so very much! Delicious!! item not reviewed by moderator and published
Haven't made this one yet, but it looks like a four star recipe. However, I think to get a five it needs a little "kick" so I am going to add a bit of reduced fat Italian sausage, it will also boost the protein content a bit. My family loves goat cheese and butternut squash. My husband is Turkish so goat cheese and walnuts are like a happily married couple to him. Also considering a handful or two of kale. The orange and green would make a beautiful fall presentation dish. item not reviewed by moderator and published
A good time to use whole wheat pasta. Even though there is a lot of cheese it needs salt. A decent base recipe but as is nothing special. item not reviewed by moderator and published
Awesome! I made this for a dinner party and everyone really loved it. I added a little bacon because I had it on hand and it made it very rich but really yummy. Good the next day too! If I make this for a party again I'll roast the veggies ahead or make the whole thing ahead and put it in a casserole dish sprinkled with the cheese so I can just reheat it. item not reviewed by moderator and published
Overall, this was quite good. I, like others, needed to add more flavor so I toasted pecans (out of walnuts) and had to use cream cheese b/c I couldn't get any goat cheese. I added some adobo seasoning (Goya is the best) and it brought it all together. Very good and I'll make it again. item not reviewed by moderator and published
It was ok. I was expecting a little bit more flavor. It's simple and tastes simple. item not reviewed by moderator and published

This recipe is featured in:

Fall Entertaining Guide