Penne with Roasted ButterNut Squash, Cherry Tomatoes, and Goat Cheese
By KDCooks
based on dish at Centro in Bethesda
- 4
Ingredients
- Vegetable oil cooking spray
- 1 (2-pound) butternut squash, peeled, seeded and cut into 3/4-inch cubes
- 1 onion, diced into 1/2-inch pieces
- 1/2 pint Cherry or Grape Tomatoes
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 pound penne pasta
- 1 cup (8 ounces) goat cheese, crumbled
- 1 packed cup chopped fresh basil leaves
- 1/3 cup finely grated Parmesan
Preparation
Step 1
Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.
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 to 40 to 45 minutes until the vegetables are golden and cooked through.
On a seperate baking sheet, toss tomatoes lightly with olive oil. Spread out into one layer and sprinkle generously with salt & pepper. Roast for about 15-20 minutes in oven with Squash.
Remove both Tomatoes and Squash from the oven and set aside to cool slightly.
While the mixtures are cooling, bring a large pot of salted water to a 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 2 cups of the pasta water. Put the pasta, and 3/4's of goat cheese (reserve 1/2 of goat cheese) and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash/onion and tomato mixtures, and the basil.
Toss well and season with salt and pepper, to taste. Garnish with Parmesan and reserved goat cheese (crumbled)