Pasta with Roasted Butternut, Goat Cheese and Arugula
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Serves 4
Preparation Time 10 min. Cook Time: 30 min. Ingredients: 1 medium butternut squash , peeled and cut into 1/2 -1 inch pieces 8 oz. past 1/2 large red onion, sliced 1 cup arugula 2 tbsp. olive oil 1 tsp. fresh grounded black pepper Salt to taste For goat cheese sauce: 4 oz. goat cheese 2 tbsp. chopped parsley leaves 2 tbsp. chopped basil leaves 1/4 tsp. ground nutmeg 1 tbsp. Extra Virgin olive oil |
Preheat oven to 450 F.
Peel butternut squash with a vegetable peeler and halve the squash lengthwise. Using a spoon, scoop out and discard seeds. Cut into 1/2 - 1-inch cubes. Transfer to a large roasting/ baking pan. Toss with oil, salt and pepper and spread out in a single layer. Roast, tossing occasionally, until just tender and golden brown, about 20-25 minutes.
In a large pot of salted water cook pasta according to package directions, then drain and reserve couple tablespoons of water.
In a medium bowl, combine goat cheese, chopped parsley, basil, nutmeg and olive oil and add resaved water from past if sauce is too thick. Add sauce to hot pasta along with roasted butternut and onion. Toss well and check the seasoning. Finish with a drizzle of extra virgin olive oil.
Serve immediately
Peel butternut squash with a vegetable peeler and halve the squash lengthwise. Using a spoon, scoop out and discard seeds. Cut into 1/2 - 1-inch cubes. Transfer to a large roasting/ baking pan. Toss with oil, salt and pepper and spread out in a single layer. Roast, tossing occasionally, until just tender and golden brown, about 20-25 minutes.
In a large pot of salted water cook pasta according to package directions, then drain and reserve couple tablespoons of water.
In a medium bowl, combine goat cheese, chopped parsley, basil, nutmeg and olive oil and add resaved water from past if sauce is too thick. Add sauce to hot pasta along with roasted butternut and onion. Toss well and check the seasoning. Finish with a drizzle of extra virgin olive oil.
Serve immediately
