January 13, 2014
By Anna Varriano
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This is a great idea for Meatless Mondays. The recipe idea came from the Food Network Giada’s Penne with Butternut Squash and Goat Cheese, with a few changes. This recipe makes 4 servings.
What You’ll Need
- 1 small butternut or acorn squash
- 1 onion
- 1 TBSP olive oil
- Herbamare or an unrefined/unprocessed sea salt
- Sprouted grain penne pasta (enough for 4 servings)
- 1 package of fresh basil, chopped
- 1/2 cup raw halved walnuts
- 1/2 to 3/4 package of goat cheese
- 1/2 cup reserved pasta water
Step 1: Cooking squash and onion
Dice up squash and onion. Toss with olive oil and whatever seasoning you like. Recipe calls for salt and pepper. I used Herbamare.
Roast for about 30 minutes, or until soft, in a 350-degre oven. When they’re done, you can set them aside to cool a bit.
Step 2: Cooking pasta
Next, put a pot of water on to boil to cook pasta. While you wait for it to come to a boil, get other ingredients ready. First, chop up the fresh basil.
When the water has come to a boil, add pasta. Break up some raw walnut halves (I used about 1/2 a cup) and crumble up 1/2 to 3/4 of a small package of goat cheese. When pasta is cooked, drain it and reserve some of the water – about one cup.
Step 3: Serving
Pour about 1/2 cup of the reserved water into a large bowl (or you can use the pot you cooked the pasta in), add the goat cheese and pasta and stir until the goat cheese has melted into a nice creamy sauce. Add more of the reserved water if necessary. Then add the cooked pasta and roasted squash and onions. Toss to coat everything.
To serve, top with walnuts and fresh basil. Looks so beautiful and it’s so delicious! Enjoy!
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