Penne with Butternut Squash and Goat Cheese
Show: Giada at Home
Episode: Picnic At The Getty
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Total Reviews: 219
Showing 201-210 of 219
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By cinbh
Carlsbad, CA
on April 09, 2010
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Great recipe and really easy to make. Have added to the recipes of likes for spouse who generally doesn't like butternut squash. I too made it along with the salmon cakes that were also outstanding.
By tk.kelly_8600822
Round Rock, TX
on April 09, 2010
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Made this with the Salmon Cakes. It was so delicious, satisfying and filling on it's own that next time it will be the main course with maybe a salad on the side. All these flavors go SO well together. The sweetness in the butternut squash tames the goat cheese a little bit so even if you don't care for goat cheese in general you should still give this a shot. Crunchy. Creamy. Savory. Sweet. It's all going on here!
By tukee
Sedona, AZ
on April 09, 2010
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"Hey! This is a real keeper!" were the first words out of my husband's mouth after his first bite of this pasta. I wanted a pasta side dish with a meal I was planning and pulled this one out of Giada's recipes I had saved. Boy, were we NOT disappointed!!! It is wonderful. I will be making this one often--it will be great for the pot luck dinners we attend.
By lorijdelgado
Auburn, WA
on April 09, 2010
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OMG this is to die for!!!!! I love, love, love butternut squash and this is SO good and all the flavors together mix so well. You must try it! Giada succeeds again!!!!
By sirach1717_4626110
Macungie, PA
on April 08, 2010
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This was so easy to make and everyone loved it! I didn't have walnuts but used pecans instead. just as yummy!
By debrielynn_11661944
Fairfield, CA
on April 07, 2010
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This was really easy to make (would have been easier if I could find pre-cubed butternut squash, but still!. Everything came together perfectly--loved the sweetness of the squash and onions, the crunch of the walnuts, and tang of the goat cheese. I seriously ate this 4 meals in a row and would have kept on had I not run out!
By CookinKaren1
Northern California
on April 06, 2010
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One of the reviews asked about another cheese. I don't like goat cheese either so I used marscapone cheese. It was fabulous!!!!! The sauce was creamy, pretty light and I also used spinich (was out of basil. The walnuts add just the right amount of crunch. This is a keeper ( and the salmon cakes. Thank you Giada.
By Kitchenwitch44
Auburn, AL
on April 06, 2010
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The creaminess of the goat cheese, fresh basil, then running into roasted butternut squash and onions, or a crunch of a walnut? Wow. So good. I doubled the recipe for a dinner and it fed 12 hungry folks with comebacks. I agree with the other user about when to serve: had it the next day for lunch and wasn't quite as wonderful. But, believe me, it will be hard to let it sit for too long! Yum.
By jfordyce_11686302
New York, NY
on April 06, 2010
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I had some lamb sausage, which I took out of the casing and made into little meatballs about the same size as the squash. I fried them up separately and placed them around the pasta. It was a nice addition to a yummy pasta.
By elle926
Orange County, CA
on April 06, 2010
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In the show, Giada and her friend comment how rich, but yet "light" this dish is. I found it a good dish, but the sauce is on the heavy side. The sauce gets thicker and tackier as it stands in room temperature. She says that it can be served in room temp, but I think it's best when it's served right after it's tossed together while it's still moist. If you're not a huge fan of goat cheese, I'd say skip this recipe, because the tang of the goat cheese is very prevalent.