Penne with Goat Cheese and Squash

What are your pantry essentials? Pasta is one of mine. I like having a few different kinds on hand for quick meals. Nuts and garlic are always in my kitchen, also. The trick is to put it all together in new and interesting ways.

I finally found kabocha squash in the grocery store and chevre was on sale. My inspiration for tonight's meal came from a restaurant menu. I have no idea how they put it all together but this is my take on their goat cheese and squash first course.

Penne with Goat Cheese and Squash

1 squash, kabocha or butternut
olive or canola oil
1 c. penne
3 tbsp. soft goat cheese or chevre
2 tbsp. Greek yogurt
2 tbsp. finely grated parmesan cheese
1/2 tsp. dried Espelette pepper flakes
1/4 tsp. dried oregano
1 clove garlic
2 tbsp. chopped walnuts
salt and pepper

Cut squash into sections and scoop out seeds. Lightly oil a baking sheet and also lightly oil the squash segments. Season squash with salt and pepper. Arrange on baking sheet and roast at 350F until tender, about 20 minutes.

Coarsely chop the garlic and walnuts. Place on the baking pan with the squash. You will have to watch that these do not burn. Take them off the baking sheet when toasted and set aside.

Meanwhile boil the pasta in plenty of salted water until tender. Drain, reserving about a cup of the cooking water. Add goat cheese to drained pasta and cover the pot with the lid. Let it sit for a few minutes so the cheese melts. Add yogurt, oregano and pepper. Stir to mix. Cover and set aside until ready to serve.

When the squash is tender remove from the oven. Let it cool for a minute or two then peel the skin and chop about a cup of it into one-inch cubes.

Give the pasta a quick stir before plating. If it has become thick, add a little of the cooking water to loosen it up. Split the pasta between two plates or bowls. Top with squash and garnish with toasted garlic and walnuts. Serves 2.