Butternut squash and goat cheese pasta

Butternut Squash Goat cheese pasta

This is savory sweet pasta that is perfect for fall! The sweetness of the butternut squash and brown sugar are balanced out by the bitterness of the goat cheese.

1 (2-pound) butternut squash, peeled, seeded and cut into 3/4-inch cubes

1/2 onion, diced

1 pound rigatoni or penne pasta

1 cup (8 ounces) goat cheese, crumbled

¼ cup brown sugar

1 cup coarsely chopped walnuts

2 teaspoons chopped basil leaves

1/2 cup finely grated Parmesan

Salt and Pepper to taste

 1.Preheat oven to 450’. Start water to boil. To speed up cooking process, use a microwave safe back dish. Place squash and 3 tablespoons water in dish. Cover with saran wrap and microwave for 5 minutes.

2. Uncover dish from microwave and drain water. Add walnuts and onions. Cover with salt, pepper, basil and brown sugar and drizzle with olive oil. Place in oven for 10-15 minutes.

3. Put the pasta, goat cheese and 1/2 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 walnuts and the basil. Toss well and season with salt and pepper, to taste.

Bon appetit!