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Butternut Squash Arugula Goat Cheese

Butternut Squash Arugula Goat Cheese


  • One mediocre butternut press, peeled, seeded and diced into 3/4-inch cubes.
  • One tablespoon vegetable oil (or any high-heat oil).
  • Salt and freshly-cracked black pepper.
  • Twelve grains entire wheat dehydrated pasta.
  • Two ounces goat cheese.
  • Two big handfuls fresh baby arugula.
  • One third cup toasted pine nuts.


  1. Warmth oven to 218° C.  Line a baking sheet with parchment newspaper (or mist it with cooking spray).
  2. In a large fraternization bowl, syndicate the butternut squeeze and oil, and toss pending the squash is evenly coated. 
  3. Feast the squash out the ready baking sheet in asmooth layer.  Swelters for 20-25 minutes, tossing the squeeze at the halfway point then recurring them to the oven, pending the squash areheated through and lenient on the confidential.
  4. Remove and set aside.
  5. Though the squeeze is cooking, transport a large stockpot of generously-salted water to a boil.  Add the pasta and cook al dente, rendering to package orders.  Once it reaches al dente, revelation out about 1 cup of the pasta aquatic and set it aside for advanced. 
  6. Then drain the break of the aquatic and return the pasta to the stockpot.
  7. Immediately add in the goat cheese along with 1/4 cup of the set aside pasta aquatic, and toss until the cheese is totallymolten and is evenly covering the pasta. 
  8. (If it give the impression too thick and you'd like a brighter "sauce", add in a few more tablespoons of the pasta aquatic at a while until the cheese reaches your anticipated consistency.)  Add in the arugula, pine nuts and baked butternut congestion, and toss 'tilshared.
  9. Helpdirectly, enhanced with extra darksprinkle if wanted.