Penne pasta with butternut squash and goat cheese

Ingredients:

• 1 (1 kg) butternut squash or kabocha, peeled, seeded, and cut into 2 cm cubes.
• 1 onion, cut into 1 cm cubes.
• Olive oil to drizzle
• 450 g penne pasta
• 1 tbsp. (240 g) goat cheese, crumbled
• 1 cup coarsely chopped walnuts, toasted*
• 1 cup chopped fresh basil leaves
• 1/3 cup finely grated Parmesan

Preparation:

1. Position an oven rack in the upper third of the oven. Preheat the oven to 220°C (425°F). Generously spray the baking sheet with vegetable oil or cooking spray.
   
   Combine the pumpkin and onion and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Bake for 40-45 minutes, until the vegetables are golden and cooked through. Remove from the oven and let cool slightly.
2. While the vegetables are cooling, fill a large saucepan with water and bring to a boil over high heat. Add the pasta and cook until al dente, stirring occasionally, for about 8-10 minutes. Drain, reserving about 2 cups of the water.
3. In a large bowl, combine the pasta, goat cheese, and 1 cup of the pasta cooking liquid. Stir until the cheese melts and turns into a creamy sauce. Add the pumpkin and onion mixture, walnuts, and basil. Mix well, season with salt and pepper to taste.
4. Sprinkle with Parmesan and serve.
   
   Note *
   
   To toast walnuts, spread them in a single layer on a baking sheet. Bake in an oven preheated to 350°F (175°C) until lightly toasted, about 6-8 minutes. Cool completely before using.