Penne with Butternut Squash and Goat Cheese

I saw this recipe on the TV Foodnetwork and thought I would give it a try. I LOVED IT!!!! and so did everyone that tried it. It's a strange combo of ingredients I would never have put together but it's so good. This dish can be served warm or cold.


Ingredients

• Vegetable oil cooking spray
• 1 (2-pound) butternut squash, peeled, seeded and cut into 3/4 inch cubes
• 1 onion, diced into 1/2-inch piece
• 5 cloves of garlic, peeled
• Olive oil, for drizzling
• Kosher salt and fresh ground black pepper
• 1 pound penne pasta
• 1 cup (8 ounces) goat cheese, crumbled
• 1 cup coarsely chopped walnuts (toasted)
• 1 packed cup chopped fresh basil leaves
• 1/3 cup finely grated Parmesan cheese

Preheat the oven to 425 degrees F. Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.

Mix the squash, onion and garlic together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Bake for 40-45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.

While the squash mixture is cooling, bring a large pot of salted water to boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain and reserve about 2 cups of the pasta water. Put the goat cheese in the bottom of large serving bowl and add the pasta with 1 cup of the pasta water. Toss until the cheese has melted and forms a creamy sauce. Add the squash mixture, the walnuts and the basil. Toss well and added any additional pasta water if needed. Season with salt and pepper. Garnish with Parmesan and serve.

***To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6-8 minutes. Cool completely before using.