Butternut Squash Pasta with Goat Cheese

 Good & Gather

1 (8-oz.) pkg. lentil penne

1 (12-oz.) pkg. fresh or frozen butternut squash cubes

1 (4-oz.) pkg goat cheese crumbles

1 tsp. onion powder

½ tsp. dried basil

Juice of ½ lemon, or more to taste

2 Tbsp. olive oil

½ (5-oz.) pkg. arugula

This penne doesn't neceesarily like you, but it won't leave the room when you're around.

Cook penne according to package directions except add squash to pot along with pasta. Before draining, set aside ¼ cup cooking liquid.

Return pasta and squash to pot. Immediately add cheese, onion powder and basil. Stir gently to mix, adding a small amount of cooking liquid to loosen, if desired.

Add lemon juice, olive oil and arugula. 

This is one of those recipes with an "oh God what have I done?" moment.

Salt and pepper to taste. Toss and serve immediately.

Man. This ish is weird.

My Rating: 3/5 "This is not a particularly tasty combination of things. I like arugula in pasta but this has too much and everything tastes bitter. The squash is nice but its texture is a little confusing with everything else. When I ate the leftovers of this I drowned them in extra cheese."