Roasted Butternut Squash and Goat Cheese with Penne

• 1 x nonstick cooking spray
• 1 each butternut squash 2 pounds, or kombucha squash, peeled, seeded and cut into 3/4-inch cubes
• 1 each onions diced into 1/2-inch pieces
• 1 x olive oil for drizzling
• 1 x salt and black pepper prefer kosher salt, and freshly ground pepper
• 1 pound pasta, penne whole wheat
• 1 cup goat (chevre) cheese 8 ounces, crumbled
• 1 cup walnuts coarsely chopped and toasted
• 1 cup basil leaves, freshly chopped and packed
• 13 cup parmesan, parmigiano-reggiano cheese, grated

1. Put an oven rack in the upper third of the oven.
2. Preheat the oven to 425 degrees F.
3. Coat a baking sheet with cooking spray.
4. Set aside.
5. Put the squash and onion in a large bowl, add the olive oil, salt and pepper to taste, mix well and arrange in a single layer on the prepared baking sheet.
6. Bake for about 45 minutes until the vegetables are golden and cooked through.
7. Remove from the oven and set aside to cool slightly.
8. As the squash mixture is cooling, bring a large pot of salted water to a boil over high heat.
9. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 9 minutes.
10. Drain and reserve about 2 cups of the pasta water.
11. Mix together the pasta, goat cheese and 1 cup of pasta water in a large serving bowl.
12. Toss until the cheese has melted and forms a creamy sauce.
13. Stir in the squash and onion mixture, the walnuts and the basil.
14. Toss well and season with salt and pepper if desired.
15. Garnish with Parmesan and serve.

nonstick cooking spray, butternut squash, onions, olive oil, salt, pasta, goat, walnuts, basil, parmesan

Taken from recipeland.com/recipe/v/roasted-butternut-squash-goat-c-51190 (may not work)