Penne with Butternut Squash and Goat Cheese

Total Time:
1 hr 8 min
Prep:
8 min
Cook:
1 hr

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 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
Directions

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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4.5 264
This is an AMAZING recipe!!! If you people don't like it, you obviously DONT know ANYTHING about a good Italian meal.  item not reviewed by moderator and published
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
I thought the overall dish outcome was very good, but it required quite a bit of tinkering towards the end. Added pureed roasted garlic, thyme, and more goat cheese and then had to cook the pasta in cheese sauce on stove to achieve desired consistency. item not reviewed by moderator and published
It was good, but I added Chicken apple sausage and 3 cloves garlic...much better! item not reviewed by moderator and published
This was fabulous my family loved it. However, I did not have enough goat cheese so I used half goat cheese and boursin cheese with pepper. This is a keeper! item not reviewed by moderator and published
Good as is. item not reviewed by moderator and published
I make this pretty often, especially during the colder months, for my husband and myself. I doubled on the goat cheese and the onions to make it creamier and more flavorful. The squash is pretty filling, so it lasts us a few days. item not reviewed by moderator and published
We liked this. Would be fine to add some shredded chicken if not interested in vegetarian night. Nice mild flavors. Easy. item not reviewed by moderator and published
Not a fan of goat cheese - this recipe needs more flavor not just salt - roasted garlic would be good with the squash along with roasted red peppers and maybe a seasoned chicken. I will use this recipe as a basis for a good meal. item not reviewed by moderator and published
I wanted to love this recipe, but couldn't. First, the time given from beginning to end could not have included the time for peeling and dicing the squash! And like other reviewers, my family and I found this bland. I even added a little sugar to the squash while it was roasting which helped, but not enough. We like goat cheese, but it became too sticky after a minute or two, even with adding more water. I'm not sure that adding cream or broth would help with that. I think this would be much better without the cheese and just using a little more olive oil to make an oil based sauce to toss with the pasta and squash and maybe some sun dried tomatoes. Disappointing that I wasted my time and ingredients on this recipe. item not reviewed by moderator and published
I just looked thi recipe up to make and realized I hadn't reviewed it yet. I make this often and I love it and it is a crowd pleaser. I do have a few members n my family not wild about goat cheese so I sometimes will cut it with a little Neufchatel, or if I for some reason don't have enough goat cheese and cream cheese you add is a great substitiute or addition. If you are even considering making this, I promise its worth the effort and is filling as a main dish. item not reviewed by moderator and published
Made this last night, it was very bland. I read some of the other reviewers comments who had substituted things. I used vegetable broth instead of water and I added fontina cheese instead of goat cheese, the hubby isn't a fan of goat cheese. It was overall just tasteless. Even adding a lot of grated parmesan didn't do much. Won't make this again. item not reviewed by moderator and published
While I found this recipe as-is to be simple to throw together, the overall taste was very bland. Several reviewers commented that they had used herbed goat cheese and chicken broth as substitutes in the recipe; I think those modifications are necessary for those who want bold flavor. I won't make it again. item not reviewed by moderator and published
So easy and so yummy! item not reviewed by moderator and published
Delicious creamy comfort food. Added grilled chicken on a few occasions as well as grilled shrimp once. Both are really good additions. item not reviewed by moderator and published
I used 1/2 pound of penne instead of the whole 1 pound box, and added a chopped sweet potato to the squash and onion. I think next time I will add a clove of garlic. I don't like goat cheese so I substituted gorgonzola dolcelatte and reduced the pasta water to 1/2 cup. Combined everything per the recipe then put it in a casserole dish, topped it with grated parmesan reggiano and a few chunks of gorgonzola. Baked at 350 for 25 minutes. item not reviewed by moderator and published
This dish is very, very rich. While I enjoyed the taste of the pasta, goat cheese and squash together, my son hated it. And I found that it was too thick after a few minutes. I used the first and second cup of pasta water, and it still ended up getting thick and gummy after sitting for a few minutes. If I ever make this again (my son for sure says no, lol) I would use plain water to thin it, and only use half of the goat cheese. Just too rich and thick. item not reviewed by moderator and published
Made this tonight and it was quite easy to put together. I used whole wheat pasta instead and instead of veggie spray....I used parchment paper instead. I love all the flavors. They marry so well together! Thanks Giada! I will be making this again! item not reviewed by moderator and published
I added sun dried tomatoes, broccoli and artichoke hearts to the recipe. Everyone loved it, even my son-in-law who thinks vegetables are evil. item not reviewed by moderator and published
I just made this and it tastes great. My mom said it needs salt but other than that it tastes awesome. I used the already cut up butternut squash and that cut down on the prep. I also found that it's really important to know your stove. So if your stove cooks really hot like me, then you should probably cut the cook time of the squash down to 35. I put the onions in at 20 minute mark and cooked my walnuts on top of the stove in a skillet. It turned out nice, and I'm proud of myself because I'm NOT A COOKER! Next time I might try adding chicken to it. ^_^ item not reviewed by moderator and published
I just didn't get what everyone raves about. It wasn't terrible but I didn't love it either. item not reviewed by moderator and published
My family loved this recipe. I didn't modify the ingredients, but I did buy the pre-cut butternut squash to save some time. As some other reviewers did, I roasted the squash for 15 minutes, then added the onions, and with 10 minutes left, I added the walnuts. Next time I'll probably add the onions 5 minutes later, or cut down on the roasting time by 5 minutes all together. item not reviewed by moderator and published
I also used sage instead of basil...this pasta is phenomenal! Only draw back was the prep time. Peeling and chopping up the squash was quite a task. Maybe it wasn't quite ripe item not reviewed by moderator and published
Delicious!! item not reviewed by moderator and published
I made a few small adjustments and this dish tasted amazing! Perfect for fall!!! Like others have said, start with just the squash in the oven, 15 minutes later add the onions, and when you have 10 minutes left add the walnuts. I used fresh chopped sage instead of basil, celebration sqaush instead of kobucha or butternut, and used gouda and a little half and half in lieu of goat cheese. I also threw in some red pepper flakes for a tiny bit of a kick. If you are looking for a great fall flavor pasta dish, definitely try it! item not reviewed by moderator and published
It sounded good! I would not bother making again. Too costly for something that was blah. item not reviewed by moderator and published
Just made this for the first time and it was terrific. I did substitute chopped sage from the garden for the basil and it tasted wonderful. This is company worthy. item not reviewed by moderator and published
After sitting in the room temperature, it looses the creaminess. Overall was ok! item not reviewed by moderator and published
This is so good. My kids are fairly adventurous eaters...at least they will try new things. My son (13) thinks it is amazing and my daughter (19) liked the complexity of flavor, sweet from the roasted squash and tangy from the goat cheese. I will definitely be making this again. I have many sweet pumpkins from my garden this year and will try it with that next time. This recipe is a keeper. item not reviewed by moderator and published
Making it for the second time right now. So good! item not reviewed by moderator and published
Will definitely make again. Rich, creamy and packed with flavors, the fresh sweet basil really adds to the dish. I did alter the cheese, I only had 6 oz of goat cheese so I threw in 4 oz of feta, so I did not add additional salt at the end only pepper. I also added glazed walnuts (personal preference I don't like raw regular walnuts). Served with grilled boneless pork chops and a salad. A winter keeper. item not reviewed by moderator and published
I would rate this a 3 star as is. Even with the goat cheese and basil it was slightly bland. I also added salt and pepper to try to bring out the flavors that do go well together. I will make this again but cut the penne to 1/2 pound which is still plenty for the 8 oz of cheese and 1 cup of basil. I would add in some garlic to the onions and the squash too. The nuts were nice and added a great crunch texture. item not reviewed by moderator and published
My husband said it was "restaurant quality." I'm not a great cook but I had to agree! It was simple and delicious. item not reviewed by moderator and published
This is a very "rich," dish so keep the portions small. I added cherry tomatoes to try to cut through the richness of the goat cheese. Prob. wont be making this again. item not reviewed by moderator and published
This was delicious! Even better than I thought it would taste! The only thing I would note is that I will probably not start cooking the squash & the onions at the same time next time.. as the onions burnt by the time the squash was done. item not reviewed by moderator and published
This was an easy dish to make and I really like that it wasn't heavy, although it sounds like it might be with all that cheese. I used herbed goat cheese and everyone though it tasted great. I tried it right away while it was still warm and again later at room temperature. Both were very good and I would make this again. I do want to point out that one of the recipe ingredients is wrong...there is no such thing as kombucha squash. It should be kabocha squash. Kombucha is a tea made from kelp. item not reviewed by moderator and published
This recipe was easy to make but my family did not enjoy it. Maybe it was the goat cheese. In any event, I won't make it again. item not reviewed by moderator and published
Me and my family hated it and a bad weird way item not reviewed by moderator and published
Me and my boyfriend loved this one. I substituted the goat cheese with feta cheese and absolutely delicious. Thanks giada item not reviewed by moderator and published
We absolutely loved it! I used quinoa instead of pasta, and used 4 oz of goat cheese instead of 8. Fantastic flavor in this little dish. I look forward to making it again. item not reviewed by moderator and published
Saw this on an episode of Giada at Home and just knew it would be good. FINALLY, had the chance to make it and it was INCREDIBLE!! Made a small side salad and my Husband and I were very busy making yummy noises while we were gobbling it up! Made the full recipe and we have enough for another dinner. Another fantastic recipe from Giada! item not reviewed by moderator and published
WOW! This was a fabulous dish. Served as a side with steak but the meat was not necessary. It would have been a fantastic meal on its own. This will be a regular in our home. My husband and I were completely surprised at how amazing this simple dish was. I did, however, cut the recipe in half and it was still more than enough for the two of us with plenty of leftovers. item not reviewed by moderator and published
We thought this was OUTSTANDING! Very easy to make but the end result was really something special. I'm trying to get my anti-vegetarian boyfriend to eat a few meatless meals a week to be healthier, and this was so satisfying he didn't miss the meat at all. The only change I made was using half 'carmelized onion' flavor goat cheese which my grocery store sells and looked intriguing so I tried it. I suppose I should try the recipe the original way, but this was so good I don't think I want to do it differently. I will definitely make this often and for company. item not reviewed by moderator and published
Very good. I received all good feedback. It was gone before I could get seconds. I did reserve some pasta water. I also used herbed goat cheese for more flavor. Cooked squash only 35 minutes after reading a review of it being to mushy at 45 minutes. I appreciate the vegetarian recipes. I also have to say it was one of the easiest & fastest recipes I've ever made from the food network. item not reviewed by moderator and published
Delicious. Very easy. Perfect for a weeknight meal. We will make this often! item not reviewed by moderator and published
The combinations of flavors are absolutely delicious! And so easy to make. However, I would season the butternut squash/onion mix before baking. I covered my mix in 2 minced garlic cloves as well as salt and pepper. And make sure you add enough salt to the finished product! Overall, very yummy. I've made it twice already. item not reviewed by moderator and published
I've made this a handful of times and it is so creamy and delicious! I agree with other reviewers who recommended saving some pasta water for reheating (it does dry out or you can drizzle some olive oil on top before microwaving. I've also used pine nuts to replace the walnuts and they are just as yummy! item not reviewed by moderator and published
This recipe is delicious and quite easy to make. The basil gives it a great aroma and taste. item not reviewed by moderator and published
This is so delicious. I would cut the recipe in half for two people. It is a healthy, easy meal. I made some focaccia to complement the meal. Fantastic. item not reviewed by moderator and published
This was really good. I balked at the cost of goat cheese so I only used 4 oz and added about half of a 6.5 oz tub of Alouette Herb Cheese and used spinach instead of basil. I'll definitely make this again. item not reviewed by moderator and published
Great recipe! I'm a squash lover and one of my children is vegetarian, so I am always on the lookout for meatless meals. I made this tonight for myself , because I wanted to preview it. I made a half recipe and this was a huge amount of food. I have to agree this makes a lot more servings than I thought it would. I appreciate all the suggestions from the rest of you too! lots of good ideas. item not reviewed by moderator and published
Loved this. My teenage son asked me to make this it least once a month. I served it with a smoked ham. The saltiness of the ham and creamy pasta and squash made this a great combination of flavors. item not reviewed by moderator and published
Delicious and easy. My husband requested that I sub half the goat cheese with cream next time since he isn't a big fan of goat cheese, but if you are a fan you'll love this. item not reviewed by moderator and published
I cannot tell you how delicious this butternut squash penne is, and it wasn't all that hard to make using my food processor. SO GOOD! The sweetness of the basil and squash balances beautifully with the tartness of the goat cheese and the nuttiness of the walnuts. The only change I made was to add a bit of additional flavor to the sauce by subbing in chicken broth for pasta water, and I only used about 13 oz of pasta. item not reviewed by moderator and published
This makes ALOT. I cut the recipe almost in half for two of us and I have tons of leftovers which is good because it is a wonderful recipe. The only thing I would change when I make it again is to cut larger cubes of the squash. They did get mashed up too much. I would make them larger and take about 15 minutes off the cooking time. Otherwise, the recipe is a keeper! item not reviewed by moderator and published
A friend made this for dinner....AWESOME! Especially since we had grilled chicken breasts with it! (Which I just re-heated the combo for lunch, with a little extra chicken broth.....yum! item not reviewed by moderator and published
I love the combination of flavors in this dish! I was surprised to hear that using simply pasta water and goat cheese would make a creamy and tasty sauce. I opted to use chicken broth instead. I'm not sure if it made the sauce better, but it was delicious. I do think it could use more sauce overall. It was a bit dry. I might not have used enough broth. Also, I do think I overcooked the squash and onions. They were a bit mushy. The toasted walnuts and basil are a MUST for this recipe. They pull it all together and the walnuts provide an earthy CRUNCH to the pasta. I would definitely recommend this dish. It wasn't too complicated and it was delicious! I might add chicken to this dish next time (or serve chicken alongside. If preparing this dish for just 2 people, I recommend freezing half of the sauce mixture before adding the pasta to the sauce. (and omitting the walnuts and basil to the sauce you will be freezing... This clearly is enough for 4-6 people. item not reviewed by moderator and published
This could easily be a 5 star but I thought it needed a little more vegetable so I added chopped sauteed kale which was perfect. The slight bitterness was a perfect addition. Regardless this should be a staple recipe for family meals especially when pressed for time. item not reviewed by moderator and published
A- MAZING!! This was a great recipe, I would not change a thing. The basil does really tie everything together and it does make a lot more than 4-6 servings. I totally recommend this recipe to anyone! item not reviewed by moderator and published
Oh my goodness yumtastic!!! More of an Ina person myself, but I do watch Giada a lot too and some times I make her recipes. However sometimes her recipes don't come out as I expected. This one was totalllyyyy good! Made it for me mum, dad, and brother. They all LOOVEEDDD IT!!! We didn't put any basil in it because we didn't have any, so we used our penzy spice "pasta sprinkle" worked out just fine. Actually I don't think I would put basil in the dish anyway it was good enough without it. Wasent sure if the butternut squash was supposed to be as soft as it was at 45 minutes in the oven, but it made it easier to eat and it was fabbullous!!! Just in time for WINTAHH!!!! item not reviewed by moderator and published
Wow, this recipe is absolutely delicious!! So easy to make & super flavorful. If you're on the fence about making this dish, DO IT! You will not regret it. Thank you Giada!! : item not reviewed by moderator and published
I made this for dinner last night and it is our new favorite. I would not change a thing. The smooth creamy texture of the sauce and squash along with the crunch of the walnuts was delicious. Can't wait to make it for company. This is delicious.....fun and easy to make. item not reviewed by moderator and published
I just made this for dinner and it was so good, I am writing my first post!! I do think it helps to have the goat cheese at room temperature for easy melting. Mine was plenty moist and the butternut squash did get very soft but that just helped make the sauce more creamy and tasty. I am raving about this dish to all my family and friends! item not reviewed by moderator and published
I found this recipe to be dry and not very flavorful. I will not make it again. Almost needed some dressing of some sort. item not reviewed by moderator and published
Really good. I just felt like it needed.... something. Maybe another vegetable, like peas, would've livened it up. Or some red pepper flakes... Definitely a keeper, but I may do some experimenting. Also, the squash/onions did not need the full time in the oven; mine were mushy. I used reduced fat cream cheese (neufchatel instead-- I do this a lot, and it's great. It was pretty thick, and the pasta really soaks up the sauce. I wonder if maybe using vegetable stock to thin it out might add some nice flavor? item not reviewed by moderator and published
very yummy, best to let the goat cheese be at room temperature so the pasta does no get cold. The walnuts are essential to add texture and the basil pulls it together. I didn't think the vegetables needed 40 minutes, mine were well cooking in 30. item not reviewed by moderator and published
Absolutely delicious and easy to make. A lot of great flavors mixed together and a wonderful use of squash! item not reviewed by moderator and published
Sweet, salty, delicious, hearty. I could've eaten all the squash and onions on the baking sheet as the pasta was cooking. I even added some peas for an added veggie. Pretty sure I'll make this again like...next week. item not reviewed by moderator and published
I made this in a bit of a hurry (but didn't have to cut corners--it was incredibly easy for a family gathering and didn't even take the time to taste test it first. Let's cut right to it: HUGE hit! The longer it sat, the dryer it got, but the flavors were fantastic! Even my 8 year-old niece who claims she doesn't like goat cheese said she loved it. I will certainly make this again!!! item not reviewed by moderator and published
This was SO good. I followed to a T and used the extra pasta water (about 2 cups total to keep it nice & moist. I was nervous it'd be too goat cheesy but it was perfect!! I served this with 1.5 lbs of chicken breasted dipped in 2 tbsp dijon & 1/3 cup buttermilk whisked together, and then dredged in 1 cup panko, 1 cup finely chopped walnuts, 2 tbsp parm cheese mixed together (rosemary, salt & pepper to taste - cooked for 20-25 mins at 425 degrees. It paired really well with this recipe! item not reviewed by moderator and published
This recipe is AMAZING! I didn't have any walnuts in the house, and I used dried basil, but it was so great. I will definitely make it again. I also added shrimp. So good! item not reviewed by moderator and published
This is a GREAT dish! We have had it with roasted carrots instead of squash also, because the hubby doesn't like squash, and it is delicious that way too! Try it, I promise you will love it! We have also added chicken to it, and served it hot as the main dish. Everyone, even our picky 6 year old, love this!! item not reviewed by moderator and published
This is the best recipe I have pulled off of Food Network! Very decedent so creamy with the goat cheese!! My family asked for this recipe to be added to the keeper list! Thank you Giada for another great dinner! item not reviewed by moderator and published
ive made this 3 times now and i STILL LOVE IT!!! its so amazingly delicious, i love goat cheese and then the walnuts add the awesome crunch and the butternut squash flavor is so delicious too and lets not forget the basil is the best herb on earth and makes this even more fantastic!! GREAT GREAT JOB GIADA!! LOVE YOU AND YOUR RECIPES!!! item not reviewed by moderator and published
Very very good! Cooked the squash a bit too long. 35-40 minutes is enough for the smaller size. Everyone loved it! item not reviewed by moderator and published
Very yummy! I've made this recipe twice already for guests. item not reviewed by moderator and published
This dish was very very good. I made it as a side dish and my boyfriend and I both loved it. I substituted pecans that I toasted because I didn't have any walnuts. We will definitely have this in our regular pasta go to menus. Thanks Giada for another great dish. C.Saunders Salem, NJ 8/13/12 item not reviewed by moderator and published
Sauce is soooo good. Butternut squash, not so much. I bought the precut packs literally yesterday and they were soooooo sour! Maybe it was rancid?. I might try something else like summer squash next time because I am scarred by the butternut. On a whim i decided NOT to mix them and rather put them on top each plate. So glad i did thay. The whole thing isnt ruined now. Made Giada's simple turkey meatballs to go on top too. Those were good! item not reviewed by moderator and published
I love the flavor of the sauce. I have tried different things with it. I love to make it, and serve grilled chicken over it, cut into strips. Delicious item not reviewed by moderator and published
Ummmmm...so good! I followed the recipe exactly and it was the best tasting pasta I've ever had. I will replace my fattening mac and cheese. I have never tried goat cheese and did not feel it was too strong. It provided the right amount of creaminess with the pasta water and the flavor combinations with the onion/squash/basil and walnuts was to die for. I love the little crunch of the toasted walnuts (that I did on top of the stove and the tiny bit of saltiness that the parmesan cheese added on top. I highly recommend this. I am a single woman and will be taking the leftovers to lunch and use some at dinners. item not reviewed by moderator and published
My vegetarian children made this dish to bring to our family's Easter dinner and everyone (vegetarians and non-vegetarians alike loved it! We are making it again for dinner tonight. item not reviewed by moderator and published
This was my second time making this dish and it was just as amazing as the first.I always try to make my recipes a little bit healthier if I can, so I used whole wheat rotini pasta, and half the amount of called for goat cheese.I also roasted the butternut squash with the seeds for extra protein and a toasted crunch.Also, I sauteed some fresh mushrooms in olive oil and salt and pepper while my squash and onions were baking and added them as well.It's a great added addition.The fresh basil at the end brightens all the flavors up, so don't skip it.Very delicious and a new regular recipe at my house!!Love it!! item not reviewed by moderator and published
This dish was amazing! An immediate hit at my dinner party. Everyone loved it...love all the ingredients. What a unique taste. Love the goat cheese, basil and walnuts together. I wouldn't have thought to use walnuts, but I loved them in this dish! Thank you again Giada! Another keeper! item not reviewed by moderator and published
I was delicious, so easy, I had my doubts about the goat cheese, but it was really good. Thanks for sharing this recipe Giada!! item not reviewed by moderator and published
I made this dish today and it was a smash hit. My family loved it, thank you Giada for a great recipe that was simple to make and my whole family enjoyed item not reviewed by moderator and published
Beautiful,rich dish. Even my 10 year old loved this. item not reviewed by moderator and published
My husband and I absolutely loved this dish! Easy and delicious!! I actually forgot the fresh basil and had to use dried and it was still amazing. This will definitely become a staple dinner for us. I've tried so many great recipes from Giada - thank you!! item not reviewed by moderator and published
I followed this recipe exactly and loved it!! I agree with other reviews that you could use less goat cheese when serving hot, but I would use the full amount if you are going to being eating it at room temp for a picnic or something(it really dries up on the pasta. I personally liked it better cool. item not reviewed by moderator and published
This was a great dish. It looks like it would be heavy but it didn't feel that way when I ate it. I did change a few things. I don't care for goat cheese so I replaced it with Boursin garlic and herb spreadable cheese. I also don't care for walnuts and I used pecans. I loved them both. You could also use a Alouette spreadable cheese if you can't find the Boursin cheese. It is a dish that I will make often. item not reviewed by moderator and published
I really like this recipe! It's very good and very easy. I agree with others in that goat cheese is an aquired taste. I'm not the biggest fan of it so I use a little less. Also, I made this once with butternut squash and then another time with seasonal squash. Both are great! I really like the texture and crunch of the walnuts too. Great recipe! item not reviewed by moderator and published
Eeeek! Not good... Made it tonight for dinner and my husband and I couldn't even eat it... Threw it away... Maybe goat cheese is an acquired taste but I just couldn't do it... I liked the butternut squash and onions tho so gave a couple stars for that... And u only need half the amount of goat cheese...seriously it was soooo cheesy and strong... Way too over powering for our taste. item not reviewed by moderator and published
I also think that roasting the butternut squash with pancetta on top would really be a great addition... item not reviewed by moderator and published
Did you make the recipe? Is your 2-star rating based on the flavor of the actual recipe? item not reviewed by moderator and published
Not sure why you would make a recipe featuring goat cheese if you don't like it??????? item not reviewed by moderator and published
I was so disappointed in this dish. The recipe sounds wonderful, but the final product was dismal! I made it for Thanksgiving, and very few people thought it looked enticing enough to even try it because it was barely touched. I used Penee Rigate Regine #35, and 1 cup of the pasta water as directed (since there was no direction to add the 2nd cup). When I mixed everything, it became an awful, sort of tan color and the taste was very bland. You've never let me down before, Giada! So surprised! item not reviewed by moderator and published

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Fall Entertaining Guide