In these winter months we always have various squashes around since they can make an easy addition to a meal and almost never spoil. Here is a very fast and easy recipe that seems fancier than it is.

Butternut–Goat Cheese Pasta

• 1 medium butternut squash—peeled and diced into about 1/2-inch chunks
• 2 ounces goat cheese
• 1/2 cup walnut pieces
• 1 pound whole wheat penne pasta (or whatever pasta you have on hand)

Click to enlarge

Coat the squash pieces with olive oil and roast on a cookie sheet at about 400 degrees for about 1/2-hour, until the pieces are soft and at least some have a brown, caramelized glaze on the bottom.

Meanwhile, boil the pasta until done and toast the walnut pieces until just browned (don’t burn!).

Drain the pasta, mix with the squash, walnuts and goat cheese. Add salt as needed and fresh ground pepper.