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Pasta with Roasted Butternut Squash, Fresh Herbs and Goat Cheese
HAPPY AND YUMMY11Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 8 cups butternut squash (cut in 1.5″ cubes, two medium-sized squashes)
- 3 cups Vidalia onion (chopped, two medium-sized onions)
- 2 Tbsp. 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 oz. goat cheese
- 8 slices bacon (cooked, cooled and crumbled)
- 12 oz. pasta (your choice, I like orecchiette)
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