Penne With Butternut Squash And Goat Cheese
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
450 g
Penne Pasta1 cup
Grated Parmesan (finely)Directions:
1
Watch how to make this recipe
2
Put an oven rack in the upper third of the oven
3
Preheat the oven to 425 degrees F
4
Spray a baking sheet, liberally, with vegetable oil cooking spray
5
Set aside
6
Mix the squash and onion together and arrange in a single layer on the prepared baking sheet
7
Drizzle with olive oil and season with salt and pepper, to taste
8
Bake for to 40 to 45 minutes until the vegetables are golden and cooked through
9
Remove from the oven and set aside to cool slightly
10
While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat
11
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes
12
Drain and reserve about 2 cups of the pasta water
13
Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl
14
Toss until the cheese has melted and forms a creamy sauce
15
Add the squash and onion mixture, the walnuts and the basil
16
Toss well and season with salt and pepper, to taste
17
Garnish with Parmesan and serve