This is a print preview of "Butternut Squash and Goat Cheese Pasta" recipe.

Butternut Squash and Goat Cheese Pasta Recipe
by Kyra Martin

Butternut Squash and Goat Cheese Pasta

I have to give full credit to my dear friend Amy for coming up with this recipe.

Rating: 5/5
Avg. 5/5 1 vote
  United States American
  Servings: 8

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.