Whole Wheat Pasta With Butternut Squash, Radicchio & Toasted Walnut

• 8 ounces, weight Whole Wheat Penne Pasta
• 1 Medium Butternut Squash, Peeled, Seeded And Diced
• 1 Tablespoon Olive Oil
• 1/2 teaspoons Salt, Divided
• 1/4 cups Coconut Milk
• 1/4 teaspoons Nutmeg
• 1/2 heads Radicchio
• 13 cups Walnuts
• 2 ounces, weight Goat Cheese
• 1/4 cups Basil, Chopped

1. Boil pasta according to package and drain, reserving about 1/2 cup of starchy pasta water.
2. Preheat oven to 400 degrees F. Spread butternut squash in a single layer on a foil lined baking sheet.
3. Toss with olive oil and 1/4 teaspoon salt and roast until tender, tossing once, for about 20 minutes.
4. Remove from oven and place half of squash in a blender or food processor along with coconut milk, nutmeg and remaining 1/4 teaspoon salt.
5. Puree until a saucy consistency is achieved, gradually adding more coconut milk and/or pasta water if necessary to thin out.
6. Set aside sauce and remaining squash.
7. Place radicchio on a cast iron skillet over high heat or a prepared grill and cook until edges are crisp and slightly charred, turning occasionally, about 6 minutes.
8. Allow to cool slightly and slice thinly.
9. Toss pasta with sauce, butternut squash, toasted walnut and radicchio.
10. Divide into bowls and top with goat cheese and basil.

pasta, butternut, olive oil, salt, coconut milk, nutmeg, radicchio, walnuts, cheese, basil

Taken from tastykitchen.com/recipes/main-courses/whole-wheat-pasta-with-butternut-squash-radicchio-toasted-walnut/ (may not work)