Penne with Roasted Butternut Squash
Non-stick cooking spray
1 (2-pound) butternut squash, peeled, seeded and cut into 3/4-inch cubes
1 onion, diced
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 pound penne pasta
1 cup (8 ounces) goat cheese, crumbled
1 cup packed, chopped fresh basil leaves
1/3 cup finely grated Parmesan
Preheat the oven to 425 degrees. Spray a baking sheet, liberally, with non-stick cooking spray and 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, cook pasta according to package directions. 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 a creamy sauce forms. Add the squash and onion mixture, as well as the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.
Serves 4 to 6.
1 (2-pound) butternut squash, peeled, seeded and cut into 3/4-inch cubes
1 onion, diced
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 pound penne pasta
1 cup (8 ounces) goat cheese, crumbled
1 cup packed, chopped fresh basil leaves
1/3 cup finely grated Parmesan
Preheat the oven to 425 degrees. Spray a baking sheet, liberally, with non-stick cooking spray and 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, cook pasta according to package directions. 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 a creamy sauce forms. Add the squash and onion mixture, as well as the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.
Serves 4 to 6.
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