Penne with Butternut Squash and Goat Cheese

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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!

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This recipe is delicious and quite easy to make. The basil gives it a great aroma and taste.

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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.

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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.

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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.

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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.

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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.

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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.

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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!

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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!