I have decided to come out of early retirement.
Thanks to all of you who have stayed on me about starting up again. I have been meaning to for some time now but, man, has 2012 been a busy year!
Let's recap, Matt and I went to California in April, we sold our condo in May, June- August were jammed packed with engagement showers, bridal showers, and bachelorette parties... then September was the main event! It was the most perfect wedding day I could have asked for and now we are just enjoying life as newlyweds until we leave for our honeymoon on Thanksgiving.
Now let's talk about this meal. I want it to be my best friend. I want to be around it all the time. It's. That. Good.
Roasted Butternut Squash and Goat Cheese Pasta
2lb Butternut Squash
8-11oz Goat Cheese
1lb Whole Wheat Pasta
2/3 cup Chopped Basil
Preheat oven to 425 degrees. Cut the peeled and seeded butternut squash into about 1 inch cubes. Dice onion into similar size. Lay squash and onion on a baking sheet- coat liberally with olive oil and salt and pepper. Put in oven for 40-45 minutes. Bring a pot of salted water up to boil and add your pasta, cook according to package. Crisp cut up prosciutto in a pan and set aside. Also at this point, cut your basil and set aside.
Once pasta is done, set aside 2 cups pasta water and drain the rest. Add your goat cheese with 1 cup pasta water, if you want it more creamy add more pasta water (with 11oz goat cheese I usually use about 1 1/2 cup pasta water). Once the goat cheese is melted you can add your roasted squash and onions, crispy prosciutto, and basil (if you want a little more color, I have added sun dried tomatoes before). Toss until everything is combined and then top with Parmesan cheese.