Pasta with Roasted Butternut Squash, Fresh Herbs and Goat Cheese

HAPPY AND YUMMY
11Ingredients
70Minutes

Ingredients

US|METRIC
  • 8 cups butternut squash (cut in 1.5″ cubes, two medium-sized squashes)
  • 3 cups vidalia onion (chopped, two medium-sized onions)
  • 2 tablespoons fresh thyme (chopped)
  • 1/4 cup olive oil
  • 1 cup fresh basil (coarsely chopped)
  • 30 salt (turns Fresh Market, and herb grinder)
  • 10 peppercorn (turns mixed, grinder)
  • 3/4 cup asiago cheese (finely grated)
  • 8 ounces goat cheese
  • 8 slices bacon (cooked, cooled and crumbled)
  • 12 ounces pasta (your choice, I like orecchiette)
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