We first tried this amazing, rich recipe at our friends, the Tanners when we were in Seattle. Amy is one of the best cooks I know! Penne, roasted squash, goat cheese and toasted walnuts. This has just the right combination of flavors. (Admittedly I am a fanatic when it comes to both goat cheese and Butternut squash!) This is one of the few creamy pasta dishes that reheats really well.
Penne with Butternut Squash & Goat Cheese
Prep time
Cook time
Total time
Author: Amy Tanner
Serves: 6
Ingredients
- Vegetable oil cooking spray
- 1 (2-pound) butternut or kombucha squash, peeled, seeded and cut into ¾ inch cubes
- 1 onion, diced into ½ inch pieces
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 lb penne pasta
- 1 c (8 oz) goat cheese, crumbled
- 1 c chopped walnuts, toasted (see notes)
- 1 packed c chopped fresh basil leaves
- ⅓ c finely grated Parmesan
Instructions
- 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.
Notes
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.
Recipe and photo courtesy of: Foodnetwork.com
Leave a Reply