Monday, January 31, 2011

Butternut Squash & Goat Cheese Pasta

1 - Butternut squash, peeled, seeded, and cut into ¾ - inch cubes

2 - medium yellow onions diced into 1 inch pieces

1 -  pound of Penne pasta

1 - 8 oz. Log of goat cheese

1 - cup of chopped baby spinach

1/3 - cup grated Parmesan cheese

2 - tablespoons of dried basil

Olive oil

Kosher salt and pepper

  Preheat oven to 400 degrees.  Toss the squash and onion with olive oil and salt and pepper and bake for 40 to 45 minutes until vegetables are golden and cooked through.  Remove from the oven and set aside.

   Bring a large pot of salted water to a boil and add pasta. Cook until tender but firm.  Drain and reserve about 2 cups of the pasta water. Put the cooked pasta, goat cheese and 1 cup of pasta water in a large bowl  and stir, the hot pasta  water will make the goat cheese melt into a cream sauce. Add the squash and onions along with the basil and baby spinach, toss well add in the parmesan cheese and season with salt and pepper if needed. And serve.