Goat Cheese Pasta with Butternut Squash

This is one of my favorite afternoon lunch recipes. I originally spotted it on Giada one evening and I was dying to make it. It was everything that I wanted and more!

It’s straight forward, delicious, and has squash and goat cheese. With all of these qualities in a recipe, I simply cannot resist. Good luck trying to resist making this every day. If you want to make this especially quick, try roasting the squash the night before.

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Goat Cheese Pasta with Butternut Squash

2 c. Fusilli Pasta
1/2 c. Goat cheese
Bit of Pasta Water
1 c. Butternut squash, peeled and cubed
1/2 Onion
1-2 T.  Grated Parmesan cheese
1/2 T. Olive Oil
Salt and Pepper to taste

In a small bowl mix together the sliced onion and butternut squash in the olive oil, salt and pepper, then place on a small baking sheet topped with foil. Roast at 425°F until the squash becomes tender and slightly brown.

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Then boil the pasta of your choice, I chose fusilli, in a pot of salted water. Drain the pasta, but reserve about 1 cup of the pasta water.

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In a serving bowl, place the goat cheese. Then, pour in the pasta and the remaining pasta water. The pasta water and the goat cheese will soon form into a delicious sauce. Fold in the parmesan cheese, roasted squash, and onion and serve.

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This is just the right kind of big kid macaroni and cheese for a summer picnic!

Love,

Mimi

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