Pasta with Butternut Squash, Goat Cheese, and Walnuts

Ingredients

  • 1 lb. Collezione pasta

  • 2 lbs. butternut squash, peeled and cubed

  • 8 – 10 oz. goat cheese, crumbled

  • 2 tbsp. Mascarpone cheese

  • 1/2 – 3/4 cup shredded Parmigiano-Reggiano cheese

  • Handful of basil, roughly chopped

  • 3 medium shallots, sliced

  • 2 – 3 cloves of garlic, sliced

  • Salt

  • Fresh ground pepper

  • Vito & Joe’s Olive Oil

How to Prepare

  1. Preheat oven to 425 degrees with the rack on the middle shelf.

  2. Add butternut squash, shallots, and garlic to a medium sized bowl. Mix in 4 tbsp. of olive oil, 1/2 tsp. salt, and 1 tsp. fresh ground pepper.

  3. Line a cookie sheet with a piece of parchment paper. Add squash mix and spread evenly. Place in oven and cook for 20 minutes.

  4. While squash mix is cooking, bring a pot of salted water to a boil. Add pasta and cook according to instructions for pasta you’re using, or to preferred doneness.

  5. While pasta is cooking, heat a cast iron pan to medium heat and toast walnuts for 5 – 10 minutes, or until toasted and brown. Roughly chop once cooled.

  6. Strain pasta and add to bowl. Reserve 1 cup of pasta water.

  7. Mix pasta with 1 tbsp. olive oil, Mascarpone cheese, and Parmigiano-Reggiano. Add reserved pasta water.

  8. Fold in squash, goat cheese, and basil.

  9. Top with shredded Parmigiano-Reggiano and basil and enjoy!