Ingredients
1butternut squash,medium, peeled, seeded and diced into ¾-inch cubes
1tbspvegetable oil,or any high-heat oil
salt and freshly-cracked black pepper
12ozwhole wheat dried pasta
2ozgoat cheese
2big handfuls fresh baby arugula
⅓cuppine nuts,toasted
Preparation
Heat oven to 425 degrees F. Line a baking sheet with parchment paper or mist it with cooking spray.
In a large mixing bowl, combine the butternut squash and oil, and toss until the squash is evenly coated.
Spread the squash out of the prepared baking sheet in an even layer.
Bake for 20 to 25 minutes, flipping the squash at the halfway point then returning them to the oven, until the squash is cooked through and soft on the inside. Remove and set aside.
While the squash is cooking, bring a large stockpot of generously salted water to a boil.
Add the pasta and cook al dente, according to package instructions. Once it reaches al dente, scoop out about 1 cup of the pasta water and set it aside for later. Drain the rest of the water and return the pasta to the stockpot.
Immediately add in the goat cheese along with ¼ cup of the reserved pasta water, and toss until the cheese is completely melted and is evenly coating the pasta. Add in the arugula, pine nuts, and roasted butternut squash, and toss until combined.
Serve immediately, garnished with extra black pepper if desired.
