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Pasta With Butternut Squash And Goat Cheese

Everybody gets excited about pumpkin in the fall, but I really love winter squash in all shapes and forms: butternut squash, kabocha, delicata... it's all delicious! You can use any of those three in this recipe. The squash gets so sweet and caramelized in the oven alongside onions, and with a creamy goat cheese "sauce" (aka - goat cheese and pasta water!) and toasted walnuts, it's a really delicious and hearty vegetarian pasta. It's even delicious with a little drizzle of balsamic glaze, too!


Pasta With Butternut Squash And Goat Cheese
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Pasta With Butternut Squash and Goat Cheese

Category

Main Course pasta

Servings

6

Prep Time

10 minutes

Cook Time

60 minutes

Calories

593

Author:

Giada De Laurentiis

Image of Pasta With Butternut Squash and Goat Cheese

Ingredients

  • Vegetable oil cooking spray
  • 1 2-pound butternut or kabocha squash, peeled, seeded and cut into 3/4-inch cubes
  • 1 onion, (diced into 1/2-inch pieces)
  • Olive oil, (for drizzling)
  • Kosher salt and freshly ground black pepper,
  • 1 pound pasta
  • 1 cup 8 ounces goat cheese, crumbled
  • 1 cup coarsely chopped walnuts, (toasted (see Cook's Note))
  • 1 packed cup chopped fresh basil leaves
  • 1/3 cup finely grated Parmesan

Instructions

  1. Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
  2. Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.
  3. Mix the squash and onion 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 to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
  4. While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 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. Garnish with Parmesan and serve.
  5. Cook’s Note: 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 to 8 minutes Cool completely before using.

Nutrition

Nutrition

per serving
Calories
593
Amount/Serving % Daily Value
Carbs
76 grams
Protein
23 grams
Fat
23 grams
Saturated Fat
8 grams
Cholesterol
21 milligrams
Sodium
239 milligrams
Fiber
7 grams
Sugar
6 grams
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vegetarian

2 reviews & comments

  • Author's avatar image
    Ashley Findley
    ★★★★★
    ★★★★★

    I love goat cheese, so I had to give this a try when it popped up ion my IG. This is a great fall recipe, and I'll definitely be making it again.

  • Author's avatar image
    Marylou Sanker
    ★★★★★
    ★★★★★

    Excellent! Made it exactly as written except used half GF pasta. Easy& delicious.

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