Rigatoni with roasted butternut squash and tomatoes

(Chatelaine, October 2005, page 253)

"Chunks of autumn squash and baby tomatoes roast to perfection while the pasta cooks, then it all gets tossed together with creamy goat cheese for an easy sauce. It makes an impressive begetarian entree"

Prep time - 15 mins
Cooking time - 25 mins
Makes - 3-4 servings

1 small butternut squash or 1 lb pkg squash pices
1 T olice oil
1 t dried italian seasoning or 1/2 t each of basil and oregano leaves
pinches of salt and pepper
1 pint grape tomatoes, or two large tomatoes, coarsely chopped
1/2 c kalamata olives, pitted
1/2 pkg rigatoni, penne or fusilli
130g log creamy goat cheese
1/2 c chopped fresh mint, basil or coriander

1. Preheat oven to 450 F. To cook pasta, fill large saucepan with water and bring to a boil over high heat. Meanwhile, peel squash, then cut into 1/2 in pieces. Place in a large bowl with oil and seasonings. Toss until evenly coated.

2. Tumble onto a rimmed baking sheet. Roast in centre of preheated oven 10 min. Stir, then add whole grape or chopped tomatoes. Continue roasting, stirrint occasionally until squash is fork-tender and tomatoes start to sfoten (about 15 more mins).

3. While the squash is roasting, coarsely chop olives. About 10 min before squash is done, add pasta to boiling water and cook according to package directions until al dente (10-12 min). Before draining pasta, ladle about 1 c pasta water into a small bowl of cup.

4. After draining pasta, return to pan set over low heat or turn into a big bowl. Add squash, tomatoes and olives. Crumble in cheese. Gently stir until evenly coated and cheese starts to melt. If pasta is too dry, stir in saved pasta water, a little at a time until moist and creamy. Stir in mint. Spoon into large wide bowls.

Nutrients per serving - 16.2 g protein, 17.8 g fat, 65.4 g carbs, 4.1 mg iron, 140 mg calcium, 853 mg sodium, 6.8 g fibre, 473 calories.