Ingredients

• 1 lb. Collezione pasta

• 2 lbs. butternut squash, peeled and cubed

• 8 – 10 oz. goat cheese, crumbled

• 2 tbsp. Mascarpone cheese

• 1/2 – 3/4 cup shredded Parmigiano-Reggiano cheese

• Handful of basil, roughly chopped

• 3 medium shallots, sliced

• 2 – 3 cloves of garlic, sliced

• Salt

• Fresh ground pepper

• Vito & Joe’s Olive Oil

How to Prepare

1. Preheat oven to 425 degrees with the rack on the middle shelf.

2. Add butternut squash, shallots, and garlic to a medium sized bowl. Mix in 4 tbsp. of olive oil, 1/2 tsp. salt, and 1 tsp. fresh ground pepper.

3. Line a cookie sheet with a piece of parchment paper. Add squash mix and spread evenly. Place in oven and cook for 20 minutes.

4. While squash mix is cooking, bring a pot of salted water to a boil. Add pasta and cook according to instructions for pasta you’re using, or to preferred doneness.

5. While pasta is cooking, heat a cast iron pan to medium heat and toast walnuts for 5 – 10 minutes, or until toasted and brown. Roughly chop once cooled.

6. Strain pasta and add to bowl. Reserve 1 cup of pasta water.

7. Mix pasta with 1 tbsp. olive oil, Mascarpone cheese, and Parmigiano-Reggiano. Add reserved pasta water.

8. Fold in squash, goat cheese, and basil.

9. Top with shredded Parmigiano-Reggiano and basil and enjoy!