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Add a photoI have to give full credit to my dear friend Amy for coming up with this recipe.
Servings: 8
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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
- Peel and chop the squash into about 1 inch by 1 inch pieces.
- In a lightly sprayed sauce pan, mix the chopped onion and squash with some olive oil, salt and pepper
- 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.
- 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.
- Cook the noodles until done and reserve some of the water.
- 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.
- Stir in the squash, onions and walnuts.
- If you'd like, you can garnish with some dried cranberries and more walnuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 8 servings | |
| Calories 291 | |
| Calories from Fat 60 | 21% |
| Total Fat 6.84g | 9% |
| Saturated Fat 4.3g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 108mg | 5% |
| Potassium 152mg | 4% |
| Total Carbs 43.75g | 12% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.29g | 2% |
| Protein 12.78g | 20% |
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