Penne with Butternut Squash and Goat Cheese

Roasted squash and onion add sweetness to penne coated in a creamy goat cheese sauce. Toasted walnuts and fresh basil finish the dish.

Ingredients

• Vegetable oil cooking spray

• 1 (2-pound) butternut or kabocha squash, peeled, seeded and cut into 3/4-inch cubes

• 1 onion, diced into 1/2-inch pieces

• Olive oil, for drizzling

• Kosher salt and freshly ground black pepper

• 1 pound penne pasta

• 1 cup (8 ounces) goat cheese, crumbled

• 1 cup coarsely chopped walnuts, toasted (see note below)

• 1 packed cup chopped fresh basil leaves

• 1/3 cup finely grated Parmesan

Directions

1. Position a rack in the upper third of the oven and heat the oven to 425°F. Generously coat a baking sheet with cooking spray.

2. Spread the squash and onion in a single layer on the sheet. Drizzle with olive oil and season with salt and pepper. Roast for 40–45 minutes, until tender and golden. Set aside to cool slightly.

3. Bring a large pot of salted water to a boil. Cook the penne, stirring occasionally, until tender but still firm to the bite, about 8–10 minutes. Reserve about 2 cups of cooking water, then drain.

4. Combine the hot pasta, goat cheese, and 1 cup reserved pasta water in a large serving bowl. Toss until the cheese melts into a sauce, adding more reserved water if needed to loosen it.

5. Add the roasted vegetables, toasted walnuts, and basil. Toss gently, adjust the salt and pepper, and sprinkle with Parmesan before serving.

To toast the walnuts: Spread them in one layer on a baking sheet and bake at 350°F for 6–8 minutes, until lightly toasted. Cool completely before using.

Recipe source: Giada De Laurentiis, Food Network