The other day when Chris & I went to Summers past Farms this recipe was in their little newsletter. We both made this recipe in the past week I added chicken to mine, it was delicious and perfect for a chilly fall night! So here is the recipe to share: Penne with Butternut Squash and Goat Cheese Recipe courtesy Giada De Laurentiis Prep Time: 8 min Cook Time: 1 hr 0 min Serves: 4 to 6 servings Ingredients: Vegetable oil cooking spray 1 (2-pound) butternut or kombucha squash, peeled, seeded and cut into 3/4 inch cubes 1 onion, diced into 1/2-inch pieces Olive oil, for drizzling Kosher salt and freshly ground black pepper 1 pound penne pasta 1 cup (8 ounces) goat cheese, crumbled 1 cup coarsely chopped walnuts, toasted (see Cook's Note) 1 packed cup chopped fresh basil leaves 1/3 cup finely grated Parmesan Cheese Directions Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F. Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside. Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly. While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve. Cook's Note: To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes Cool completely before using.

A few months ago, my boyfriend found a recipe for Broccoli and Bow Ties on the Food Network show Barefoot Contessa with Ina Garten. (Actually, he scribbled it down on the front and back of one of those pink “While You Were Out” notepads that seem to be the only pieces of paper in his apartment ever.) Sounding simple enough, he cooked it for me one night and it was delicious. The recipe calls for a full lemon zested plus juice and the refreshing flavor dances perfectly with smooth olive oil and fresh grated Parmesan. Since his first attempt, it has turned into a classic fall-back for nights when we want to cook but don’t want to work too hard. We’ve added chicken, asparagus and I’m sure that shrimp (he doesn’t like seafood) would be great too! When we made it this weekend, we used angel hair, but I’d recommend sticking with smaller pastas like bow ties and penne so the sauce really clings to the noodle.