Best 3 Baked Penne With Squash And Goat Cheese Recipes

**Baked Penne with Squash and Goat Cheese: A Culinary Delight**

Prepare to embark on a culinary journey with our tantalizing baked penne with squash and goat cheese recipe. This delectable dish seamlessly blends the flavors of roasted butternut squash, creamy goat cheese, and aromatic herbs, resulting in a symphony of textures and tastes. Indulge in the delightful combination of roasted vegetables, tender pasta, and a velvety cheese sauce. Our comprehensive guide provides step-by-step instructions, ensuring that every bite is bursting with flavor. Furthermore, this versatile recipe offers variations to suit your dietary preferences, including a gluten-free option for those with dietary restrictions. Additionally, discover a collection of other enticing recipes, such as a rich and flavorful butternut squash soup, a hearty and comforting baked penne with vodka sauce, and a classic yet satisfying baked ziti. Let your taste buds embark on an unforgettable culinary adventure with our curated selection of baked pasta recipes.

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PENNE WITH BUTTERNUT SQUASH AND GOAT CHEESE

Penne with Butternut Squash and Goat Cheese image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h8m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Vegetable oil cooking spray
1 (2-pound) butternut or kabocha squash, peeled, seeded and cut into 3/4-inch cubes
1 onion, diced into 1/2-inch pieces
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 (see Cook's Note)
1 packed cup chopped fresh basil leaves
1/3 cup finely grated Parmesan

Steps:

Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.
Mix the squash and onion together and 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 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups 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. 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.

ROASTED HERBED SQUASH WITH GOAT CHEESE

Roasted Herbed Squash with Goat Cheese image

Cooking is a hobby I'm so happy to share with my toddler. She (and all our Christmas Eve party guests) heartily approved of this new potluck favorite. Any type of winter squash works here. -Lindsay Oberhausen, Lexington, Kentucky

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

2 medium acorn squash (about 1-1/2 pounds each), peeled and cut into 2-inch cubes
1 large butternut squash (5 to 6 pounds), peeled and cut into 2-inch cubes
3 tablespoons olive oil
2 tablespoons minced fresh thyme
2 tablespoons minced fresh rosemary
1 tablespoon kosher salt
1 teaspoon coarsely ground pepper
1 log (11 ounces) fresh goat cheese, crumbled
2 tablespoons coarsely chopped fresh parsley
1 tablespoon maple syrup, warmed slightly

Steps:

Preheat oven to 425°. Toss squashes with oil and seasonings. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast squash, stirring once, until soft and some pieces are caramelized, 30-35 minutes. Switch position of pans midway through roasting to ensure even doneness. If a darker color is desired, broil 3-4 in. from heat 2-4 minutes., Cool slightly. To serve, add goat cheese to squash; gently toss. Sprinkle with parsley; drizzle with maple syrup.

Nutrition Facts : Calories 251 calories, Fat 8g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 715mg sodium, Carbohydrate 43g carbohydrate (10g sugars, Fiber 10g fiber), Protein 7g protein.

PENNE WITH BUTTERNUT SQUASH AND GOAT CHEESE (COURTESY GIADA D)

Penne With Butternut Squash and Goat Cheese (Courtesy Giada D) image

This looks delicious and I'm posting here for safekeeping. Follow-up: Keep an eye on your roasting veggies. Mine were done in 30 minutes and I lowered the temp to 400 F. To please DH, I'm going to try sausage in the mix next time. All in all, a nice change of pace!

Provided by Greatfull

Categories European

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

vegetable oil cooking spray
1 (2 lb) butternut squash or 1 (2 lb) kombucha squash, peeled, seeded and cut into 3/4-inch chunks
1 onion, diced into 1/2-inch pieces
olive oil, for drizzling
kosher salt & freshly ground black pepper, to taste
1 cup goat cheese, crumbled
1 lb penne pasta
1 cup coursely chopped toasted walnuts
1 cup chopped fresh basil leaf
1/3 cup finely grated parmigiano-reggiano cheese

Steps:

1. Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
2. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside.
3. Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 40-45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
4. While the squash mixture is cooling, bring a large pot of water to boil over high heat. Add the pasta and some salt and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain and reserve 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. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper. Garnish with Parmesan and serve.
Note: To toast walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, approximately 6-8 minutes. Cool completely before using.

Tips:

Choose the right squash: For this recipe, butternut squash or acorn squash are both excellent choices. They have a sweet and nutty flavor that pairs well with the other ingredients.
Roast the squash before adding it to the pasta: Roasting the squash brings out its natural sweetness and intensifies its flavor. Plus, it helps to prevent the squash from becoming watery in the pasta.
Use a flavorful cheese: Goat cheese is a classic choice for this dish, but you can also use Parmesan, Asiago, or another hard cheese that you like.
Don't overcook the pasta: Cook the pasta al dente, so that it still has a slight bite to it.
Serve immediately: This dish is best served hot, right out of the oven.

Conclusion:

This baked penne with squash and goat cheese is a delicious and easy-to-make dish that is perfect for a weeknight meal. The roasted squash adds a touch of sweetness to the dish, while the goat cheese adds a creamy and tangy flavor. The pasta is cooked al dente and tossed in a flavorful sauce made with olive oil, garlic, and herbs. This dish is sure to please everyone at the table.