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Winter squash is now in full swing at your local Farmer’s Market and grocery store. These babies are nutritional powerhouses, full of fiber, vitamin A, and vitamin C. Unlike summer squash, they have a thick rind that helps them to keep well for longer periods of time. Be sure to stock up now for all of your soup, appetizer, and other needs! And while you’re at it, try out the butternut squash and goat cheese recipe below.
Butternut Squash and Goat Cheese Pasta
- 1/2 package penne pasta (about 8 oz)
- Bulb of one smallish butternut squash, peeled and small diced (about 1 cup)
- 3 tbsp olive oil, divided
- 1 clove finely minced garlic (or I used 1 cube Trader Joe’s frozen garlic – so convenient!)
- 1/4 cup raw pine nuts
- 1/4 cup crumbled goat cheese
- 1/2 tbsp salt
- Generous fresh ground black pepper
After butternut squash has started to cook, add in 1/4 cup pine nuts and toast with squash and garlic mixture, about 3 more minues (this is only 10 minutes of sauteeing total).
Add penne pasta and remaining 2 tbsp olive oil to pan. Toss to coat and then remove pasta mixture to medium bowl. Stir in crumbled goat cheese and serve.
If you liked this recipe, be sure to check out more from Amy Vig at Delicious By Nature.
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ziegen kaufen
I really love goat cheese desserts, their are awesome. If I have guests, I just make goat cheese deserts and they love it. Are there any other good uses for goat cheese?
