Roasted Butternut Squash and Goat Cheese with Penne

Name: Roasted Butternut Squash and Goat Cheese with Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x nonstick cooking spray; 1 each butternut squash 2 pounds, or kombucha squash, peeled, seeded and cut into 3/4-inch cubes; 1 each onions diced into 1/2-inch pieces; 1 x olive oil for drizzling; 1 x salt and black pepper prefer kosher salt, and freshly ground pepper; 1 pound pasta, penne whole wheat; 1 cup goat (chevre) cheese 8 ounces, crumbled; 1 cup walnuts coarsely chopped and toasted; 1 cup basil leaves, freshly chopped and packed; ⅓ cup parmesan, parmigiano-reggiano cheese, grated

Servings: persons

1
Put an oven rack in the upper third of the oven.
2
Preheat the oven to 425 degrees F.
3
Coat a baking sheet with cooking spray.
4
Set aside.
5
Put the squash and onion in a large bowl, add the olive oil, salt and pepper to taste, mix well and arrange in a single layer on the prepared baking sheet.
6
Bake for about 45 minutes until the vegetables are golden and cooked through.
7
Remove from the oven and set aside to cool slightly.
8
As the squash mixture is cooling, bring a large pot of salted water to a boil over high heat.
9
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 9 minutes.
10
Drain and reserve about 2 cups of the pasta water.
11
Mix together the pasta, goat cheese and 1 cup of pasta water in a large serving bowl.
12
Toss until the cheese has melted and forms a creamy sauce.
13
Stir in the squash and onion mixture, the walnuts and the basil.
14
Toss well and season with salt and pepper if desired.
15
Garnish with Parmesan and serve.

1193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 x nonstick cooking spray, 1 each butternut squash 2 pounds, or kombucha squash, peeled, seeded and cut into 3/4-inch cubes, 1 each onions diced into 1/2-inch pieces, 1 x olive oil for drizzling, and more.

Yes, Roasted Butternut Squash and Goat Cheese with Penne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Butternut Squash and Goat Cheese with Penne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions