Squash and Goat Cheese Pasta
- 1 acorn squash (diced into 1 inch cubes)
- 1 (2-pound) butternut, peeled, seeded and cut into 3/4-inch cubes
- 1 onion, diced into 1/2-inch pieces
- 1 red pepper, chopped into bite sized pieces
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1.5 pounds whole wheat penne pasta
- 1 packed cup chopped fresh basil leaves
- (6 ounces) goat cheese, crumbled
- 1/4 cup chopped pecans
- parmesean cheese (optional)
Spray a baking sheet, with vegetable oil cooking spray. Set aside.
1) Mix the squash, red pepper and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste.
2) Bake for 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
3) While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite (al dente), stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water.
4) Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the pecans and the basil. Toss well and season with salt and pepper, to taste.
5) Garnish with Parmesan (optional) and serve.