Roasted Butternut Squash Creamy Goat Cheese Pasta

• Meat

  • 5 strips Bacon

• Produce

  • 3 4 lb butternut squash, peeled, seeded and cut into 3/4" cubes
  • 1 Red onion, cut into 1/2" cubes
  • 1 tsp Sage, dry

• Pasta & Grains

  • 1 lb Mezzi rigatoni

• Baking & Spices

  • 2 Salt & pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 3/4 cup Diamond nut pecan pieces

• Dairy

  • 10 oz Goat cheese

• Liquids

  • 3/4 cup Reserved pasta water

Found on joyfulhealthyeats.com

Description

Ingredients

• 3-4 lb butternut squash, peeled, seeded and cut into ¾ cubes
• 1 red onion, cut into ½ cubes
• 3-4 tablespoons of olive oil
• salt & pepper to taste
• ¾ cup of Diamond Nut pecan pieces
• 1 lb of mezzi rigatoni {or penne pasta}
• 10 oz. of goat cheese, crumbled
• 1 teaspoon of dry sage
• 5 strips of bacon, diced and cooked to crispy
• salt & pepper to taste
• ¾ cup of reserved pasta water

Directions

• Preheat oven to 425.
• Spread out butternut squash and red onion on a baking sheet. Season with olive oil, salt, pepper. Toss to coat and spread out on baking sheet so it is in a single layer.
• Bake for 40-45 minutes, until vegetables are tender.
• In the meantime, heat a skillet to medium high heat. Add diced bacon and cook until crispy, stirring occasionally. {about 4-5 minutes}
• Remove bacon from the pan and place on a plate lining with paper towel to soak up some of the grease.
• Bring a large pot of water to boiling, add pasta to the boiling water and cook until al dente {follow directions on the back of the box, usually 8-10 minutes}
• Once pasta is done, reserve ¾ cup of the cooking water and set aside. Drain the rest of the water.
• Add butternut squash, onions, pecans, bacon, goat cheese, cooking water, and sage to pasta pot. Toss to coat everything, season with salt & pepper to taste.
• Bon Appetite!