Pasta with acorn squash and goat cheese

    55 min

    Fusilli pasta is tossed with cubes of roasted acorn squash and onion, goats cheese, walnuts and fresh basil. Serve with freshly grated Parmesan cheese.

    1 person made this

    Serves: 4 

    • 1 (800g) acorn squash, peeled and cubed
    • 1 onion, peeled and sliced into wedges
    • 1 or 2 tablespoons olive oil
    • salt and pepper, to taste
    • 400g fusilli pasta
    • 200g soft goats cheese, crumbled
    • 100g chopped walnuts
    • 1 bunch basil, leaves finely chopped
    • freshly grated Parmesan cheese, to serve

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat the oven to 200 C / Gas 6. Lightly grease a large baking dish with olive oil.
    2. Arrange cubes of squash and onion wedges in prepared dish. Drizzle olive oil on top of vegetables and season with salt and pepper. Roast for 35 to 40 minutes in preheated oven until squash has softened.
    3. Cook pasta according to the instructions on the packet until al dente. Drain, reserving about 250ml of the cooking liquid.
    4. Heat a dry non-stick frying pan over medium-low heat; add chopped walnuts. Cook and stir walnuts until toasted and slightly crunchy, about 5 minutes.
    5. Place crumbled goats cheese in the bottom of a pasta serving dish; add cooked pasta and stir well until the goats cheese has melted. Stir in enough reserved cooking liquid to create a creamy sauce.
    6. Add roasted vegetables, toasted walnuts and freshly chopped basil to the pasta; mix well and season with salt and pepper. Serve with grated Parmesan cheese.

    Parmesan cheese:

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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