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Penne with Butternut Squash, Goat Cheese, and Walnuts

Date: 16/08/2012 Category:

Serves 1

Butternut squash, peeled, seeded, cut into 3/4-inch cubes – 1 (large)
Onion, cut into 1/2-inch pieces – 1
Olive oil
Salt and black pepper
Penne pasta (wholewheat preferably) – approx. 450g
Walnuts, toasted and coarsely chopped – 1 cup
Goat cheese, crumbled, e.g. Cabri – 1 cup
Basil leaves, sliced – 1 cup
Parmigiano Reggiano – 1/3 cup
Preheat the oven to 425 degrees Fahrenheit (that’s 220 degrees Celsius.)
Mix the cubed squash and onion together on another baking sheet. Drizzle with olive oil and season to taste with salt and pepper. Bake for 45 minutes, until the vegetables are browned in spots and cooked all the way through. Set aside.
While the squash is cooling, bring a large pot of salted water to boil.  Add the pasta and cook until tender but firm, about 10 minutes. Drain the pasta, but reserve 2 cups of its cooking water.
Place the pasta, goat cheese, and 1 cup of the pasta water into a large serving bowl. Stir until the goat cheese has melted, forming a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well. Season to taste again with salt and pepper. Sprinkle with Parmesan cheese and serve.