Everybody gets excited about pumpkin in the fall, but I really love winter squash in all shapes and forms: butternut squash, kabocha, delicata… it’s all delicious! You can use any of those three in this recipe. The squash gets so sweet and caramelized in the oven alongside onions, and with a creamy goat cheese “sauce” (aka – goat cheese and pasta water!) and toasted walnuts, it’s a really delicious and hearty vegetarian pasta. It’s even delicious with a little drizzle of balsamic glaze, too!
