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Penne with Butternut Squash and Goat Cheese
Ingredients
  • Vegetable oil cooking spray
  • 1 (2-pound) butternut or kabocha squash, peeled, seeded and cut into ¾-inch cubes
  • 1 onion, diced into ½-inch pieces
  • Olive oil, for drizzling
  • Kosher salt and freshly ground black pepper
  • 1 pound penne pasta
  • 1 cup (8 ounces) goat cheese, crumbled
  • 1 cup coarsely chopped walnuts, toasted (see Cook's Note)
  • 1 packed cup chopped fresh basil leaves
  • ⅓ cup finely grated Parmesan
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