Penne with Roasted Butternut Squash and Goat Cheese

    

    
This is the second of promised smoky fall-like recipes I've done this spring.  Really, it's greatness comes from roasting, not smoking.  Roasting is one of my favorite preparations, imparting that caramelized taste I think we are genetically predisposed to like.  This recipe, courtesy of Giada De Laurentis, is sublime in so many additional ways through its combination of flavors and textures.  The roasting of the butternut squash is wonderful.  However, roasting of the onions as well brings out their sweetness.  The parmesan cheese added at the end imparts a salty, nuttiness.  The goat cheese gives a nice tang, and the walnuts a crunch.  The basil provides a freshness and the entire dish is surprisingly light.  As complex as this dish is, it is also very easy to prepare.  As you can see, it's wonderful even outside of the fall time.  Serves 4.
    
Ingredients:
Vegetable or cooking spray
1 smallish butternut squash, peeled and cut into 3/4 inch cubes
1/2 onion, diced
olive oil
salt/pepper
1/2 lb penne pasta
1/2 cup goat cheese, crumbled or cubed
1/2 cup coarsely chopped walnuts
1/2 cup chopped basil
1/4 cup grated parmesan
    
Directions:
Preheat the oven to 425 degrees F.  Spray a baking sheet with cooking spray and spread the squash and onions out on the tray.  Drizzle with olive oil and season with salt and pepper.  Roast for 40 minutes until the squash is golden and cooked through.  Meanwhile, after 1/2 an hour of roasting time, boil salted water in a medium pot and cook pasta until al dente, about 10 minutes.  Meanwhile, in a medium pan over medium heat, brown the walnuts taking care not to burn.  Drain the pasta while reserving a cup of pasta cooking water.  In a bowl, add the pasta and stir in the squash, onions, goat cheese, walnuts, and basil.  Mix together, turning over to coat.  Add some of the reserved cooking water if needed to help form a creamy melted sauce.  Sprinkle grated parmesan over top and serve.