Orecchiette with Roasted Butternut Squash and Goat Cheese

Ingredients

• 1 small butternut squash, cubed (about 3 1/2 cups)
• 175g goat cheese
• 3 cups Orecchiette pasta
• 1/2 cup chopped toasted hazelnuts
• 3 tablespoons hot honey
• Olive oil
• Salt and pepper

Directions

1. Preheat the oven to 400°F 
2. Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet. 
3. Place the goat cheese in the centre of the baking sheet with the squash. Roast for 25-30 minutes, or until the squash is tender and slightly browned. 
4. While the squash roasts, cook the pasta according to package directions in salted water. Reserve about 1 cup of pasta water. 
5. Remove the roasted squash from the oven. Add the cooked pasta to the squash and goat cheese. Stir to combine, adding some of the reserved pasta water to create a creamy sauce. 
6. Scatter the chopped hazelnuts over the pasta and drizzle with hot honey. Serve immediately.