Penne and Roasted Butternut Squash with Sage and Chevre

From Harvest Cookbook: Country Comfort by Monica Musetti-Carlin and Mary Elizabeth Roarke, published by 
Hatherleigh Press.

  • 1 medium butternut squash, peeled and cubed into bite-size pieces
  • 1 small bunch fresh sage, chopped
  • 2 cloves garlic, minced
  • 4½ ounces chevre, crumbled and at room temperature
  • 1 pound pasta
  • Extra virgin olive oil to taste
  • Salt and freshly ground pepper to taste
  • Freshly grated nutmeg to taste

In a bowl, toss the butternut squash with some extra virgin olive oil, salt, pepper, sage, garlic, and nutmeg.

Begin boiling some water for the pasta.
Roast the squash in a 400˚F oven, tossing once or twice until golden brown and the edges start to crisp (about 30 to 40 minutes).

Cook the penne (or pasta of your choice; orecchiette is great for this too) in salted water until al dente and drain.

Toss the hot pasta with the squash mixture and top with chevre.

Serve immediately.

Published on October 4, 2010
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Dylan Garret

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