Butternut Squash and Goat Cheese Pasta

This is a tasty alfredo like vegetarian dish perfect for a chilly day.

Ingredients:

8 ounces pasta (I used cavatappi noodles)

1/2 butternut squash peeled and cubed

1/2 onion chopped

8 ounces crumbled goat cheese

1 teaspoon garlic powder

1 tablespoon fresh basil or basil paste

1 tablespoon fresh parsley

1/4 cup shredded parmesan cheese

Directions:

1. Preheat the oven to 425 degrees.
2. Line a baking sheet with aluminum foil and spray with olive oil spray. Spread out the squash and onion. Spray liberally with olive oil spray and season with salt and pepper.
3. Roast squash for 35-45 minutes until tender. Let cool.
4. Cook pasta according to package directions. Reserve 2 cups pasta water.
5. Drain the pasta.
6. Add 1 cup pasta water and goat cheese to a large pan. Continue to heat on low. Stir until the cheese dissolves into the water.
7. Add parmesan cheese, basil, parsley, and garlic powder. Add more water if the sauce is too thin. (I used both cups of water).
8. Add the onion and squash to the sauce and mix gently.
9. Add the pasta and stir to combine.
10. Top with additional parmesan cheese if desired.
11. Enjoy!