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  • Butternut Squash and Goat Cheese Pasta

    1 vote
    Butternut Squash and Goat Cheese Pasta
    Servings: 8
    by Kyra Martin
    119 recipes
    >
    I have to give full credit to my dear friend Amy for coming up with this recipe.

    Ingredients

    • 1 lb cooked pasta with the water reserved (use penne or rotini, something short, not like spagetthi)
    • 1 butternut squash, about 3 or 4 lbs
    • 8 oz goat cheese, plain
    • 1 onion, chopped
    • 1 cup or so walnuts, chopped slighted and toasted
    • salt
    • pepper
    • olive oil

    Directions

    1. Peel and chop the squash into about 1 inch by 1 inch pieces.
    2. In a lightly sprayed sauce pan, mix the chopped onion and squash with some olive oil, salt and pepper
    3. Roast for about 30-40 minutes at 400 until the squash is tender; a fork should go in and out easily like when cooking potatoes.
    4. In a dry pan on the stove top, toast the walnuts until golden brown and you can smell them. Keep a close eye on them because they can burn quickly.
    5. Cook the noodles until done and reserve some of the water.
    6. Add the goat cheese and melt with a little water until the mixture is thick and creamy. Don't add too much or it will end up diluted and soupy. I only added about 1/4 cup total.
    7. Stir in the squash, onions and walnuts.
    8. If you'd like, you can garnish with some dried cranberries and more walnuts.

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