Toss roasted squash and goat cheese in with some penne and the result is an easy, delicious weeknight dinner.
things you'll need.
1 butternut squash (cut into 1/2-inch dice)
1 Spanish onion (small diced)
1 pound penne pasta
2 tablespoons butter
1 cup smoked mozzarella (grated)
1/2 cup Parmigiano-Reggiano
1/2 cup hazelnuts (toasted)
1/3 cup bread crumbs (large)
1/4 cup flat leaf parsley (chopped)
1 tablespoon chili flake plus more to taste
salt and pepper to taste
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step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
instructions Preheat an oven to 400 degrees F.
ingredients 4 tablespoons olive oil 1 butternut squash (cut into 1/2-inch dice) salt and pepper
instructions In a large mixing bowl, toss the butternut squash with 4 tablespoons of olive oil and season with salt and pepper.
instructions Cook in the oven for about 40 minutes, or until a knife easily pierces through the squash. Remove squash from the oven.
instructions Bring a large pot of water to a boil and season generously with salt.
ingredients 1 pound penne pasta
instructions Cook pasta 1 minute less than the packaged instructions.
ingredients 3 tablespoons olive oil 1 Spanish onion (small diced) salt and pepper Chili Flakes
instructions In a large saute pan over medium high heat, add 3 tablespoons of olive oil. Once hot, toss in the onion. Season with salt and pepper and a pinch of chili flake.
ingredients 2 tablespoons butter 1/2 cup hazelnuts (toasted and rough chopped)
instructions Once the onions are soft, add the butternut squash, the hazelnuts and about 1/2 cup of the pasta water. Add the butter and swirl the pan to emulsify. Once the mixture has reduced into a creamy sauce, add the pasta.
ingredients 1 cup smoked mozzarella (grated)
instructions Off the heat, toss in the smoked mozzarella.
ingredients Olive Oil
instructions Drizzle in olive oil and toss to coat evenly.
ingredients 1/3 cup bread crumbs (large) 1/4 cup flat leaf parsley (chopped) chili flake (optional) 1/2 cup Parmigiano-Reggiano
instructions In a medium sized bowl, combine the parsley, bread crumbs and Parmigiano. Add more chili flake if you like spice.
instructions Plate and top with the bread crumb mixture.