1 Video | Photo: Penne with Butternut Squash and Goat Cheese Recipe
Ingredients
- 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
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.
Cook's Note:
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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By the28thfish
on February 06, 2012
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I made this the first time and LOVED IT. The second time I made it was not so great. I cut the amount of goat cheese in half the first time because 4oz was more than enough. The second time I used the recommended 8 oz and it was far too cheesy to enjoy, and really didn't blend well with the pasta. One suggestion is to make sure your pasta is BARELY finished; it absolutely has to be al dente or it will just turn to mush.
By Chef #541899
South Glastonbu...
on January 31, 2012
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LOVED it!!! Even my 4 y/o liked it!!! I think if you want leftovers you need some leftover pasta water to add later!
By daniellel02
Evanston, il
on January 27, 2012
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This was even better than I expected. I love goat cheese so I knew I would like it but the combination of the sweetness of the roasted squash and onions and the crunchiness of the walnuts put this over the top. There were only two downsides: one, its not the prettiest dish since the goat cheese sauce made our penne look grey, although that may have been because we were using whole wheat pasta, and two, it doesn't reheat well the next day. It was a little dry. Other than that, great stuff!
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