Rigatoni with Goat Cheese, Roasted Butternut Squash and Mushrooms

By á-58

Although goat cheese can have a strong flavor for some, here it adds a mild flavor and wonderful creaminess. The roasted butternut, red onion and mushrooms provide a sweetness and umami that balance the saltiness of the cheeses nicely.

Ingredients

• 4 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 1/2 tablespoons salt
• 1 teaspoon freshly ground black pepper
• 1 medium red onion, sliced
• 1 pound butternut squash, diced into 3/4-inch pieces
• 12 ounces cremini, baby bella or portobello mushrooms, sliced
• 1 pound rigatoni pasta
• 4 ounces goat cheese, quartered
• 2 scallions, including green tops, sliced thin
• 2 tablespoons sage leaves sliced thin, plus more for garnish
• 1 ounce (1/4 cup) Parmesan, grated, plus additional for garnish

Details

Servings 4
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 425 degrees F.

In a large bowl, whisk together olive oil, balsamic, salt and pepper. Add onion, butternut and mushrooms and toss well to coat. Divide between and spread mixture over 2 large parchment-lined jelly roll pans. Roast for about 50 minutes, stirring every 15 to 20 minutes, until butternut is cooked through and browned.

About 30 minutes into roasting vegetables, bring a large pot of salted water to a boil and prepare pasta as per package instructions. Drain pasta, reserving 1 cup of the cooking water. Return pasta to pot and add goat cheese. Stir to melt cheese and add scallions, sage and roasted vegetables. If pasta is dry, add some of the reserved cooking water. Add grated Parmesan and combine. Taste for seasoning and adjust as desired. Plate pasta and garnish with additional sage and Parmesan if desired. Serve immediately.

Tip: Use prepackaged and prepped butternut squash and mushrooms to save time and simplify the prep work. Vegetables can be roasted up to several days ahead, kept refrigerated and reheated prior to assembling this dish.