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Butternut Squash & Goat Cheese Pasta

Is anyone as obsessed with goat cheese lately as I am? I just can’t get enough, and the reality is the fat and calorie content isn’t as bad as other cheeses. This recipe is one I can’t wait to make every fall and since I have been on my goat cheese addiction lately I decided to pull it back out this winter. It’s a yummy comforting dish that is vegetarian friendly too!

Butternut Squash & Goat Cheese Pasta

1 lb butternut squash

1 onion

3 C penne pasta

4 oz goat cheese

3/4 C chopped walnuts

1/2 C fresh basil

1/4 C parmesan

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Ingredients

  By the way I found this chopped and peeled butternut squash at Trader Joe’s and almost did a happy dance in the store. It was a little more expensive then buying a whole squash, but the time and ease I saved not having to peel and chop the squash (while almost cutting off  a finger or two) was defiantly worth the extra couple of bucks. However, if I do get a fresh butternut squash from the farm (back home) again this fall I will gladly peel and chop it!

Preheat oven to 400 degrees. Chop the squash into 1/2  inch pieces (don’t worry you don’t need to get a out a ruler, anything under an inch is fine). Chop the onion as well (I of course used my handy dandy chopper once again). Place on a cookie sheet and top with about 2 T of EVOO, salt and pepper, and mix up with your hands to make sure everything is coated.

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Chopped & Coated Butternut Squash & Onion

Roast for about 35 minutes or until the veggies start to get crispy.

In the meantime get a large pot of water boiling and add the penne, cook for about 8 minutes (al dente) reserve 1 C of pasta water before draining . Toast the walnuts (to do this just place them in a pan on the stove and roast for about 5 minutes on medium heat). Dice the basil (aka chiffonade).

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Multitasking

Mix the pasta, reserved pasta water, parmesan, and goat cheese together in a serving bowl until the  goat cheese is melted and becomes the sauce. Add the butternut squash and onion. Lastly mix in the walnuts and basil.

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Top off the serving bowl with parmesan.

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YUM

A little birdie mentioned they wanted me to start posting calorie content for my posts so I will try to start adding that.

Servings 4 (large portions)

Calories per serving 517

Adapted from Giada De Laurentils recipe

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