Penne with Butternut Squash and Goat Cheese

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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!!

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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.

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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.

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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!

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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.

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I made this for the first time last night for Valentine's Day dinner. I followed the recipe with the exception of also adding some fresh cut up goat cheese, in addition to the cup of crumbled goat cheese, which I think made it even creamier (fresh goat cheese is really creamy. All in all it came out really yummy and, as always, I made extra pasta so I have tons of leftovers and will be eating it again tonight. The butternut squash & onion smelled so good baking in the oven, and all the flavors came together really nicely in this dish. My one suggestion to others trying this recipe would be to make sure you take into account the prep time for cutting up the onion and butternut squash, and then cooking it. I made sure to toast the walnuts in the oven first, then take them out and set them aside in a bowl, then turn up the oven for the squash and onion. Overall really enjoyed this recipe!

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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.

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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!

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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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Easy to make and the roasted vegetables were delicious, but I the goat cheese was a bit overwhelming for my taste. I think this is worth a try and do not forget the basil or the toasted walnuts because those both made the dish have more texture.