Penne With Butternut Squash And Goat Cheese (Courtesy Giada D)

• vegetable oil cooking spray
• 1 (2 lb) butternut squash or (2 lb) kombucha squash, peeled, seeded and cut into 3/4-inch chunks
• 1 onion, diced into 1/2-inch pieces
• olive oil, for drizzling
• kosher salt & freshly ground black pepper, to taste
• 1 cup goat cheese, crumbled
• 1 lb penne pasta
• 1 cup coursely chopped toasted walnuts
• 1 cup chopped fresh basil leaf
• 1/3 cup finely grated parmigiano-reggiano cheese

1. 1. Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
2. 2. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside.
3. 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. Bake for 40-45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
4. 4. While the squash mixture is cooling, bring a large pot of water to boil over high heat. Add the pasta and some salt and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain and reserve 1 cup 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. Garnish with Parmesan and serve.
5. Note: To toast walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, approximately 6-8 minutes. Cool completely before using.

vegetable oil cooking spray, butternut squash, onion, olive oil, kosher salt, goat cheese, penne pasta, walnuts, fresh basil leaf, cheese

Taken from www.food.com/recipe/penne-with-butternut-squash-and-goat-cheese-courtesy-giada-d-419623 (may not work)