Squash the Green Goat Pasta

Squash the Green Goat Pasta

Ingredients

Vegetable oil cooking spray
1 (2-pound) butternut or kombucha squash, peeled, seeded and cut into 3/4-inch cubes
1 sweet yellow onion, diced into 1/2-inch pieces
Olive oil
Fine sea salt and freshly ground black pepper
1 pound fettucini or penne
1 cup (8 ounces) goat cheese, crumbled
3/4 cup hatch green chili
8 oz sliced mushrooms (portobello or white)
2-3 cloves garlic
1 cup white wine or chicken broth or pasta water
1/3 cup finely grated Parmesan

Directions

Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.

Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and toss. Then season with S&P, to taste. Bake for to 30 to 40 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.

While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. (Reserve 1 cup if thats the liquid you will be using.)

Sauté garlic and mushrooms in olive oil on med high heat until done. Turn stove down to low. Add diced green chili, goat cheese, 1 cup wine, and pasta. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.

NOTE: Would go great with chicken but any left over meat would probably work great too. Add cubed chicken when adding squash mixture for the added protein.

BEER PARING: The Griffin (Hefeweizen) by Grimm Brothers Brewery

Recipe adapted from Giada De Laurentiis' Penne with Butternut Squash and Goat Cheese Recipe on foodnetwork.com

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