Whole Wheat Pasta With Butternut Squash, Radicchio & Toasted Walnut

1. 1

   Boil pasta according to package and drain, reserving about 1/2 cup of starchy pasta water.

2. 2

   Preheat oven to 400 degrees F. Spread butternut squash in a single layer on a foil lined baking sheet.

3. 3

   Toss with olive oil and 1/4 teaspoon salt and roast until tender, tossing once, for about 20 minutes.

4. 4

   Remove from oven and place half of squash in a blender or food processor along with coconut milk, nutmeg and remaining 1/4 teaspoon salt.

5. 5

   Puree until a saucy consistency is achieved, gradually adding more coconut milk and/or pasta water if necessary to thin out.

6. 6

   Set aside sauce and remaining squash.

7. 7

   Place radicchio on a cast iron skillet over high heat or a prepared grill and cook until edges are crisp and slightly charred, turning occasionally, about 6 minutes.

8. 8

   Allow to cool slightly and slice thinly.

9. 9

   Toss pasta with sauce, butternut squash, toasted walnut and radicchio.

10. 10

    Divide into bowls and top with goat cheese and basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.