One of my favorite cheeses of all is goat cheese. I love it. So creamy, tangy, and delicious. Mmmm… yummy.
So when I saw this recipe from Giada at home, I knew I was in for a treat. A friend requested that I post a recipe with sweet potatoes and goat cheese, and this is not that, but it’s close, right? Sweet potatoes, butternut squash — same diff. Kind of. I’ll have to think up a recipe involving sweet potatoes and goat cheese later. Any excuse to incorporate goat cheese into a recipe!
This was an easy recipe to put together, but it is a bit time consuming. The squash takes a while to roast, so make sure you give yourself about an hour and 15 minutes of prep. and cooking time, or more if you’re peeling and cutting the squash yourself. (I bought pre-peeled and cut squash to save some time.)
Penne with butternut squash and goat cheese (4 to 6 servings)
Cooking spray – vegetable oil or olive oil
2 lbs. butternut squash, peeled, seeded, and cut into 3/4 inch pieces
1 onion, diced
Olive oil for drizzling
Freshly ground salt and pepper
1 lb. penne pasta
8 oz. goat cheese, crumbled
1 cup coarsely chopped walnuts, toasted (chop walnuts after toasting)
1 packed cup chopped, fresh basil
1/3 cup finely grated parmesan
Put an oven rack in the top third of the oven, and set your oven at 425° F.
Spray a baking sheet liberally with cooking spray. In a large bowl, combine the squash and onion. Drizzle with olive oil and mix thoroughly so that everything is coated in oil. Season with salt and pepper.
Arrange the vegetables in a single layer on the baking sheet and cook for 40-45 minutes until squash is tender. Keep an eye on the onions — I wound up with a few burnt pieces because they were in the oven for a bit too long (Confession: I got distracted watching the Vampire Diaries on Netflix. Hey, what can I say? I’m a sucker for trashy TV shows). Once the veggies are done cooking, remove the pan from the oven and set aside to cool.
While the squash and onions are cooling, toast the walnuts. This can be done in the oven or on the stovetop. I prefer the stovetop so I can keep an eye on them. Heat walnuts in a dry skillet over medium heat for one two minutes, tossing or stirring frequently, until golden brown and fragrant. Set aside.
Make pasta in a large pot, following the directions on the package. When it’s done, reserve about a cup of the pasta water and set aside. Drain the pasta.
In a large serving bowl add pasta, goat cheese, and about 1/2 to 3/4 cup of the pasta water. Toss until the cheese has melted and formed a creamy sauce. The original recipe calls for 1 cup of water but I thought this would be too much. You can add as little or as much water as you like, depending how thin you want the cheese sauce.
Add squash and onions, walnuts, and basil. Toss well, and season with salt and pepper. Top it off with parmesan and you’re good to go. The end result is a creamy, flavorful, and filling pasta dish packed with veggies. Enjoy!