Penne with Butternut Squash and Goat Cheese Recipe

Penne with Butternut Squash and Goat Cheese Recipe | Giada De Laurentiis

Penne with Butternut Squash and Goat Cheese
Difficulty: Easy
Servings: 4 to 6
Nutritional Information Per Serving (based on 6 servings): Calories 685, Total Fat 33 g, Saturated Fat 9 g, Carbohydrates 77 g, Dietary Fiber 7 g, Sugars 6 g, Protein 25 g, Cholesterol 23 mg, Sodium 760 mg
Total Time: 1 hr 8 min
Preparation: 8 min
Cooking: 1 hr

Ingredients:

• Vegetable oil spray
• 1 (2-pound) butternut or kabocha squash, peeled, deseeded, and chopped into 3/4-inch cubes
• 1 onion, cut 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 toasted walnuts (see Cook's Note)
• 1 packed cup fresh basil leaves, chopped
• 1/3 cup finely grated Parmesan cheese

Cook Mode (Keep screen awake) NEW: Switch to Cook Mode to keep your screen awake during preparation.

Instructions:

1. Place the oven rack in the upper third position. Preheat the oven to 425F.
2. Generously coat a baking sheet with vegetable oil spray and set aside.
3. Combine the squash and onion, spreading them out in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 40 to 45 minutes or until the vegetables are golden and cooked through. Remove from the oven and allow to cool slightly.
4. While the squash cools, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, about 8 to 10 minutes, stirring occasionally. Drain the pasta, keeping about 2 cups of the cooking water.
5. Transfer the pasta to a large serving bowl along with the goat cheese and 1 cup of reserved pasta water. Toss until the cheese melts and forms a smooth, creamy sauce.
6. Add the roasted squash and onions, toasted walnuts, and chopped basil. Toss to combine well and adjust seasoning with salt and pepper.
7. Sprinkle with Parmesan before serving.

Cook's Note: To toast walnuts, place them evenly on a baking sheet and bake at 350F for 6 to 8 minutes until lightly browned. Let cool completely before use.

Transform cozy fall flavors into a creamy, irresistible pasta dish that's simple to make yet feels gourmetroasted squash, tangy goat cheese, crunchy walnuts, and fresh basil will have everyone at the table craving seconds!