Squash and fall

Okay, you can't deny it. There was an honest-to-goodness nip in the air when I walked outside this morning. After a gloomy, rainy day yesterday, I was expecting steamy today. How happy I was to be wrong, wrong, wrong.

Today's recipe, a vegetarian entree, celebrates fall, such as it is in Florida. It's from Steve Petusevsky, a columnist for the South Florida Sun-Sentinel. To save time, he suggests, baking the squash the day before. Also, queso blanco can be found at most grocery stores these day. It's a mild Mexican cheese. It doesn't melt and get gooey like some cheeses, but softens and retains its shape. Very good when crumbled over the top of hot dishes.

Meet you back here tomorrow for TGIF. I'll be the one wearing the sweater.

Penne and Roasted Squash with Walnuts
1 large butternut squash, cut in half, seeds removed
1 pound penne pasta
Salt, to taste
Water
1 tablespoon olive oil
1 medium onion, diced
3 sprigs fresh thyme, leaves removed and chopped
¼ teaspoon crushed dried red pepper flakes
½ cup walnut pieces
¼ cup queso blanco (white cheese), crumbled
¼ cup chopped fresh parsley
Fresh-ground black pepper, to taste

Preheat oven to 375 degrees. Place the squash halves on a baking pan, cavity side down, and bake 40 to 50 minutes until just tender. Cool, remove skin, rough chop the squash and set aside.

Boil the pasta in salted water to cover according to package directions until al dente. Drain and rinse under cool water; set aside.

Heat the oil in a large nonstick saute pan over medium-high heat. Add the onions and saute 4 minutes until they begin to caramelize. Add the thyme, dried red pepper flakes and walnut pieces. Saute 1 minute longer. Add cooked pasta, cooked squash, cheese, parsley, salt and pepper; toss well. Serve immediately.

Serves 4 to 6.