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Penne with Butternut Squash and Goat Cheese Recipe

Penne with Butternut Squash and Goat Cheese

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (219)

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Average Rating:

Total Reviews: 219

Showing 21-30 of 219

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  • on November 11, 2012

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    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.

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  • on November 10, 2012

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    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.

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  • on November 08, 2012

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    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!

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  • on November 06, 2012

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    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!!!!

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  • on November 05, 2012

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    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!! :

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  • on November 04, 2012

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    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.

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  • on November 03, 2012

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    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!

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  • on November 03, 2012

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    I found this recipe to be dry and not very flavorful. I will not make it again. Almost needed some dressing of some sort.

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  • on October 21, 2012

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    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?

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  • on October 14, 2012

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    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.

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