Tuesday, September 29, 2015

Butternut Squash, Pistachio, Goat Cheese, & Cranberry Pasta

This pasta is a great quick fall-inspired weeknight dinner! Very easy to put together in under 30 minutes. Everyone will love it!

If you can't find butternut squash puree or don't feel like making your own, you can substitute pure pumpkin puree. Another great substitution is finely diced fresh cranberries instead of dried. I only add about 2 tablespoons of fresh. Also throw those in with the onions and mushrooms to soften. If you want to add more protein to this pasta, sliced apple chicken sausage goes great with the butternut squash. Brown the slices with the onions and mushrooms as well. 

Butternut Squash, Pistachio, Goat Cheese, & Cranberry Pasta
Serves 4-6
  • 12 oz butternut squash puree, defrosted if using frozen
  • 1 lb whole wheat pasta
  • 4 oz sliced mushrooms
  • 1/2 a large onion, chopped
  • 2 cloves garlic, minced
  • 6 oz goat cheese, softened
  • 1/4 cup dried cranberries, unsweetened
  • 1/2 cup pistachios, chopped
  • 2 tablespoons balsamic vinegar
  • salt & pepper, to taste
  • 1 tablespoon olive oil
Bring water to boil for pasta.

Before adding pasta to boiling water, carefully remove 1/2 cup water and pour over dried cranberries. Soak until softened then drain.

Boil pasta according to box directions. Reserve another 1/2 cup cooking water for later. Drain and return to the pot

Heat olive oil over medium heat in a pan. Add onion and mushrooms and cook until lightly browned, about 5 minutes. Add garlic and cook for about 1 minute longer. Add butternut squash puree and season to taste

As soon as pasta is drained, add goat cheese, balsamic vinegar, and drained cranberries. Stir to melt goat cheese. Stir in butternut squash mixture and pistachios. If the sauce is too thick, add reserved cooking pasta water, starting with a splash, until you find a consistency you like. You may not need the whole 1/2 cup water. 

Season to taste with salt and pepper.

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