Pasta with Butternut Squash and Goat Cheese

425 F, 40 min.


Olive Oil
2 lbs butternut squash, peeled, seeded and cut into 3/4-inch cubes
1 onion, chopped
salt and pepper
1 pound penne or other short pasta
6 ounces Crystal Brook Farm Goat Cheese, crumbled
1 cup fresh basil leaves, chopped
1/3 cup Parmesan Cheese


Adjust oven rack to middle/upper middle position. Preheat the oven to 425 degrees F.
Lightly brush a baking sheet with olive oil. Set aside.

Toss the squash and onion with a little olive oil, salt and pepper. Spread the mixture in a single layer on the prepared baking sheet.  Bake for approximately 40 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente.  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, basil and parmesan cheese. If sauce is too thick, simply add more pasta water. Toss well and season with salt and pepper, to taste.

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