Penne pasta with butternut squash and goat cheese
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Autumn is the perfect time to make the most of seasonal, delicious, and healthy pumpkin in the kitchen. Add variety to your pumpkin menu by making Italian pasta with pumpkin and goat cheese. Pre-roast the pumpkin and onions in the oven and add to the cooked pasta, topped with crumbled cheese. After pouring hot water over the finished dish, the cheese turns into a delicious creamy sauce, its salty flavor perfectly complementing the sweet pumpkin. Add a nutty note by sprinkling the pasta with crunchy walnuts.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 (1 kg) butternut squash or kabocha, peeled, seeded, and cut into 2 cm cubes.
- 1 onion, cut into 1 cm cubes.
- Olive oil to drizzle
- 450 g penne pasta
- 1 tbsp. (240 g) goat cheese, crumbled
- 1 cup coarsely chopped walnuts, toasted*
- 1 cup chopped fresh basil leaves
- 1/3 cup finely grated Parmesan
We recommend
Recipes with similar ingredients: penne pasta, butternut squash, kabocha pumpkin, goat cheese, Parmesan cheese, walnuts, basil
Cooking the dish according to the recipe:
- Position an oven rack in the upper third of the oven. Preheat the oven to 220°C (425°F). Generously spray the baking sheet with vegetable oil or cooking spray.
Combine the pumpkin and onion and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Bake for 40-45 minutes, until the vegetables are golden and cooked through. Remove from the oven and let cool slightly. - While the vegetables are cooling, fill a large saucepan with water and bring to a boil over high heat. Add the pasta and cook until al dente, stirring occasionally, for about 8-10 minutes. Drain, reserving about 2 cups of the water.
- In a large bowl, combine the pasta, goat cheese, and 1 cup of the pasta cooking liquid. Stir until the cheese melts and turns into a creamy sauce. Add the pumpkin and onion mixture, walnuts, and basil. Mix well, season with salt and pepper to taste.
- Sprinkle with Parmesan and serve.
Note *
To toast walnuts, spread them in a single layer on a baking sheet. Bake in an oven preheated to 350°F (175°C) until lightly toasted, about 6-8 minutes. Cool completely before using.
Categories:
Similar recipes
