While it may not quite feel like it yet here in Florida, Fall is upon us. And with Fall comes lots of good harvest produce and recipes that feature one of my favorite vegetables – butternut squash. Inspired by one of my favorite dishes from Cooper’s Hawk Winery, I tried my hand at my own butternut squash pasta dish.
Pasta with Butternut Squash
- 1 (2 pound) butternut squash
- (if you can find pre-cubed squash in your produce section, I highly recommend – it saves a lot of time and energy!)
- 1 (10oz) package of Ranna chicken and garlic ravioli
- (gnocchi or penne would work great in this too!)
- Olive oil
Preheat the oven to 425 degrees F. Peel, seed, and cube your butternut squash and dice your onion. Arrange on a baking sheet, season with salt and pepper, and drizzle with olive oil. Bake for about 45 minutes to roast the vegetables.
Once the vegetables are cooked through, bring a large pot of water to boil. Add your pasta and cook according to package instructions. Drain and reserve 1 cup of the pasta water. Put your pasta and 1 cup of pasta water back into your pot and crumble in the goat cheese. Stir occasionally until the cheese melts and becomes a creamy sauce. Add the squash and onions and season again with salt and pepper, to taste. Serve and garnish with basil and Parmesan.
The slight bite from the goat cheese pairs so well with the sweet richness of the butternut squash in this dish. I may opt for just a classic penne next time, as the ravioli was pretty filling on its own, but this is a creamy and comforting meal that is perfect as we *fingers crossed* head into some cooler weather.