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