Pasta with Butternut Squash and Goat Cheese

I took a small vacation from blogging, but I'm back!  This recipe is adapted from Giada De Laurentiis.  I also borrowed her picture - the one I took looked gross, which just isn't fair to food that is so delicious.  Whole Foods hid all the fresh butternut squash outside, so I resorted to frozen squash.  It still tasted good, but just didn't look so pretty.  As a side note, the food also held up well in the fridge for a few days, which I appreciate as a firm leftover lover.

Pasta with Butternut Squash and Goat Cheese
Makes 6 servings


Cooking spray
1 (2-pound) butternut squash, peeled, seeded, and cut into ¾-inch cubes
1 onion, diced into ½-inch pieces
2 tsp olive oil, for drizzling
Kosher salt and freshly ground black pepper
8 oz whole-wheat penne pasta
1 packed cup chopped fresh basil leaves
7 oz low-fat goat cheese, crumbled (Whole Foods has this, I promise)
1 oz Parmesan, grated (about ¼ cup)

1. Put an oven rack in the upper third of the oven.  Preheat to 425˚F.
2. Spray a baking sheet, liberally, with cooking spray.  Set aside.
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 to taste.  Bake for 40 to 45 minutes until the vegetables are gold and cooked through.  Remove from the oven and set aside to cool slightly.
4. While the squash mixture is cooling, bring a large pot of salted water to boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.  Drain and reserve about 1 cup of the pasta water.
5. Put the pasta, goat cheese, and pasta water in a large serving bowl.  Toss until the cheese has melted and forms a creamy sauce.  Add the squash and onion mixture and the basil.  Toss well and season with salt and pepper to taste.  Garnish with Parmesan and serve.