This wholesome bowl of warm and rich flavors is sure to bring the whole family around the dinner table, even the pickiest of pallets. It’s easy for the cooks too! If you think your kiddo is a squash scaredy cat Stacie and Simran have got you covered! They offer amazing tips on how to disguise the squash and other scary foods to make this dish extra kid-friendly. It’s great for travelling too as they took it on a picnic so keep it in mind for the next family get together!
1 (2-pound) butternut or kombucha squash, peeled, seeded and cut into 3/4-inch cubes
1 onion, chopped in small dice
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 pound penne pasta
1 cup (8 ounces) goat cheese, crumbled
1 cup coarsely chopped walnuts, toasted (optional)
1 packed cup chopped fresh basil leaves (optional)
1/3 cup finely grated Parmesan
1. Place an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
2. Spray a lined baking sheet, liberally, with vegetable oil cooking spray. Set aside.
3. Arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 20 to 25 minutes until the vegetables are golden and cooked through. Turn squash pieces over and scatter onions around squash and bake for another 20 minutes. Remove from the oven and set aside to cool.
4. Boil pasta per package directions. Drain and reserve about 1 cup of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce (easy mac & cheese?). Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.