1 butternut squash, roasted and cut into chunks
a few ounces of your favorite goat cheese
1/2 cup pine nuts (about 2 oz)
1 lb orechiette pasta
extra-virgin olive oil
kosher salt
black pepper
Bland squash sucks and will do nothing for you when combined with subtle flavors like those of pasta and pine nuts. Buy it in season, preferably at the farmer's market, where you can ask for expert help in choosing a good one.
Split the squash lengthwise, scoop out the seeds and gunk (yes, that's the technical term) in the cavity, prick the flesh with a fork, rub with olive oil and sprinkle with salt and pepper (and a little fresh grated nutmeg, if you like). Roast in a 400 degree oven for about 45 minutes to an hour, or until the squash is tender all the way through.
When the squash is cool enough to handle (you can even roast it a day or two ahead) remove the skin and cut the flesh into bite-size chunks. Set aside. Cook the pasta according to package directions. Drain, and toss with the squash, goat cheese, pine nuts, and a drizzle of olive oil. Season to taste with salt and pepper. Enjoy!
