Penne with Butternut Squash, Kale, and Goat Cheese {12 Weeks of Winter Squash}
Pasta is tossed with roasted kabocha squash, earthy kale, and a creamy goat cheese sauce.
Yield: 6 servings
  • 1 kabocha squash, seeded and cut into ¾-inch cubes
  • 1 onion, cut into ½-inch pieces
  • 2 tbsp olive oil, for drizzling
  • kosher salt and freshly ground black pepper
  • 1 lb penne
  • 4 oz goat cheese
  • 1 bunch lacinato kale, leaves removed from stems and torn into strips
  • 1 packed cup fresh basil, thinly sliced
  • ⅓ cup grated Parmesan cheese
  1. Preheat the oven to 400F.
  2. Line a baking sheet with parchment paper. Spread the kabocha cubes and onion evenly over the tray. Drizzle with olive oil and sprinkle with salt and pepper to season. Roast for 30 minutes or until fork tender. Remove from the oven and set aside.
  3. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, stirring in the kale in the last 2 minutes of cooking. Drain, reserving 2 cups of pasta water.
  4. Toss the pasta and kale with the kabocha squash, onions, goat cheese, and one cup of the pasta water. Stir in the basil and parmesan cheese, adding more water if necessary to make a sauce. Season to taste with salt and pepper.
Adapted from The Food Network
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at