The original recipe is on the Food Network site. Here is my recipe:
1/2 butternut squash cubed
1 onion diced
8-10 sun dried tomatoes chopped
1/2 cup marinara sauce
1 cup water
2 tbsp olive oil
4 oz. goat cheese
S&P to taste
1 tbsp dried basil
1/2 pound penne pasta
Grated Parmesan cheese
Put a large pot of water on to boil. Then in a large saute pan add onion and O Oil. Saute the onions until tender. Add squash, marinara sauce, sun dried tomatoes, basil, a pinch of S&P, and about 1/4 cup of water. I turned the heat back to medium and covered the dish. Let it all cook. I kept checking back to make sure my pan was not going dry, and added just a bit of water (1/4 cup) if needed. While the squash was cooking, I added the penne pasta to the pot of boiling water. By the time the pasta was done the squash was also done. Strain the pasta and add that to the veggies. Now crumble up your goat cheese and add it to the whole dish, stir until the goat cheese is all creamy good. You might have to add just a bit of water here to get the desired consistency. I added another pinch of S&P here at the end. And I set out the Parmesan cheese for my boys to add to the top if they wanted it.
Here are the veggies cooking, I took the lid off to get a nice shot to share
This could easily be made GF by using a gluten free pasta. Also I thought next time I would use veggie broth instead of the water to see how that turned out, I just didn't have any veggie broth on hand last night.