Pasta with Butternut Squash and Goat Cheese
425 F, 40 min.
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.
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.