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

The scent of roasting butternut squash always brings me back to crisp autumn evenings in Italy. I remember the tiny trattoria in Tuscany, tucked away on a cobblestone street, where I first experienced this magical combination of sweet squash, tangy goat cheese, and perfectly al dente penne. The warmth of the dish, the laughter around the table, the clinking of wine glasses – it was pure Italian bliss, and this recipe evokes that same feeling every time I make it.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4-6
• Yield: 6-8 cups
• Dietary Type: Vegetarian

Ingredients

• Vegetable oil cooking spray
• 2 lbs butternut squash or 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 coarsely chopped toasted walnuts
• 1 cup chopped fresh basil leaf
• 1/3 cup finely grated parmigiano-reggiano cheese

Equipment Needed

• Large baking sheet
• Large pot
• Large serving bowl
• Oven

Instructions

1. Position an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
2. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside.
3. In a large bowl, mix the squash and onion together until well combined. Arrange the mixture in a single layer on the prepared baking sheet. Drizzle generously with olive oil and season liberally with kosher salt and freshly ground black pepper.
4. Bake for 40-45 minutes until the vegetables are golden brown and cooked through, tender when pierced with a fork. Keep a close eye on the vegetables towards the end of the cooking time to prevent burning. Remove from the oven and set aside to cool slightly.
5. While the squash mixture is cooling, bring a large pot of water to a rolling boil over high heat. Add the penne pasta and a generous pinch of salt to the boiling water. Cook the pasta until tender but still firm to the bite (al dente), stirring occasionally, about 8-10 minutes.
6. Before draining the pasta, reserve 1 cup of the pasta water. Drain the pasta in a colander.
7. Transfer the cooked pasta to a large serving bowl. Add the crumbled goat cheese and 1 cup of the reserved pasta water to the bowl. Toss the mixture vigorously until the cheese has melted and forms a creamy sauce that coats the pasta. If the sauce is too thick, add a little more pasta water, one tablespoon at a time, until the desired consistency is reached.
8. Add the roasted squash and onion mixture, the toasted walnuts, and the chopped fresh basil to the bowl. Toss gently but thoroughly to combine all the ingredients, ensuring that the vegetables and nuts are evenly distributed throughout the pasta.
9. Season the dish with additional salt and pepper to taste.
10. Garnish generously with finely grated parmigiano-reggiano cheese before serving immediately.

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 and fragrant, approximately 6-8 minutes. Cool completely before using. Be careful not to burn the walnuts, as they can quickly turn bitter.

Expert Tips & Tricks

• For an extra layer of flavor, try roasting a few cloves of garlic along with the butternut squash and onion. The roasted garlic will add a subtle sweetness and depth to the dish.
• Don’t discard the pasta water! The starch in the pasta water helps to create a creamy, emulsified sauce that clings beautifully to the pasta.
• If you don’t have goat cheese on hand, you can substitute it with ricotta cheese or mascarpone cheese for a milder flavor.
• To prevent the pasta from sticking together after draining, toss it with a drizzle of olive oil before adding it to the serving bowl.
• If you’re making this dish ahead of time, you can roast the vegetables and cook the pasta separately, then combine them just before serving.
• For a spicier kick, add a pinch of red pepper flakes to the squash mixture before roasting.

Serving & Storage Suggestions

Serve this Penne with Butternut Squash and Goat Cheese immediately while it’s warm and the cheese is still melted. Garnish with extra fresh basil and a sprinkle of Parmesan cheese for an elegant presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a skillet over medium heat, adding a splash of water or broth if needed to prevent it from drying out. You can also reheat it in the microwave, but be careful not to overcook it, as the pasta can become mushy.

This dish is best enjoyed fresh, but it can be frozen for longer storage. To freeze, allow the pasta to cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	741.7 kcal	N/A
Calories from Fat	212 g	29%
Total Fat	23.6 g	36%
Saturated Fat	3.3 g	16%
Cholesterol	4.8 mg	1%
Sodium	127.6 mg	5%
Total Carbohydrate	124 g	41%
Dietary Fiber	19.7 g	78%
Sugars	7 g	28%
Protein	18.4 g	36%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan Version: Substitute the goat cheese with a vegan cream cheese alternative. Ensure the Parmesan is also vegan.
• Gluten-Free: Use gluten-free penne pasta.
• Add Protein: Incorporate grilled chicken, shrimp, or sausage for a heartier meal.
• Seasonal Twist: In the fall, add roasted apples or pears to the squash mixture. In the spring, use asparagus or peas instead of squash.
• Nut Allergy: Replace the walnuts with toasted pumpkin seeds or sunflower seeds.
• Cheese Alternatives: Experiment with different types of cheese, such as feta, gorgonzola, or provolone.

FAQs (Frequently Asked Questions):

Q: Can I use pre-cut butternut squash to save time?
A: Absolutely! Using pre-cut squash is a great time-saver. Just be sure to check that the pieces are roughly the same size for even cooking.

Q: What’s the best way to toast walnuts?
A: Toasting walnuts in the oven at 350°F for 6-8 minutes is ideal, but you can also toast them in a dry skillet over medium heat, stirring frequently until fragrant.

Q: Can I make this dish ahead of time?
A: Yes, you can roast the vegetables and cook the pasta ahead of time. However, it’s best to combine everything just before serving to prevent the pasta from becoming mushy.

Q: My goat cheese didn’t melt properly. What can I do?
A: Make sure the pasta is very hot when you add the goat cheese. If it still doesn’t melt, add a splash more pasta water and continue tossing until it melts into a creamy sauce.

Q: Can I use dried basil instead of fresh?
A: Fresh basil is always preferable for its vibrant flavor, but if you only have dried basil, use about 1 teaspoon in place of 1 cup of fresh basil.

Final Thoughts

This Penne with Butternut Squash and Goat Cheese is a delightful symphony of flavors and textures that’s perfect for a cozy weeknight dinner or a festive gathering. Don’t be afraid to experiment with different variations and substitutions to make it your own. I encourage you to give this recipe a try and share your feedback – I’d love to hear how it turns out! Consider pairing it with a crisp white wine, like a Pinot Grigio, and a side of crusty bread for a complete and satisfying meal. Buon appetito!