Roasted Pumpkin & Goat Cheese Pasta

Holy Goat.  I never want to eat store bought mac-n-cheese from the box again.  
This recipe is so good and so simple.  It comes from Martha Stewart – try it, I dare ya! 
Cut a pie pumpkin in half, remove the seeds, and cut into 1-inch cubes.  Cut 1/2 a red onion into 1-2-inch pieces.  Spread on a rimmed baking sheet and drizzle olive oil, mix well enough to cover all the veggies.

Season with fresh ground pepper and sage.  Bake in a 400 degree oven for 30 minutes or til soft.  

Choose a pasta.  I chose trottole for its fun spiral shape and ability to hold sauce and seasonings inside its lovely curves.  Cook the pasta according to the package.  

Meanwhile, the pumpkin and onion should be soft and caramelized.  

Before draining the pasta, reserve 1/2 cup of the pasta water.  Drain pasta, return to pan, and add 2 tablespoons butter or margarine.

Add 5 oz of goat cheese.  I used this nice creamy President goat cheese. 

Crumble the cheese into the hot pasta.

Toss until cheese and butter/margarine is melted.  

Fold in roasted pumpkin and onion mix. 

Serve immediately.  This made so much food – we got 6 servings out of this plus a few small meals for Greta.  This is a 5 star pasta dish!  
Roasted Pumpkin & Goat Cheese Pasta – from Martha Stewart 
1. Cut a pie pumpkin in half, remove the seeds, and cut into 1-inch cubes.  Cut 1/2 a red onion into 1-2-inch pieces.  Spread on a rimmed baking sheet and drizzle olive oil, mix well enough to cover all the veggies.  Season with fresh ground pepper and sage.  Bake in a 400 degree oven for 30 minutes or til soft.  
2.  Choose a pasta.  Cook the pasta according to the package.  Before draining the pasta, reserve 1/2 cup of the pasta water.  Drain pasta, return to pan, and add 2 tablespoons butter or margarine.
3. Add 5 oz of goat cheese.  Crumble the cheese into the hot pasta.  Toss until cheese and butter/margarine is melted.  Fold in roasted pumpkin and onion mix.  Serve immediately.  

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