Penne with Butternut Squash and Goat Cheese

INGREDIENTS

• 1 packed cup chopped fresh basil leaves
• Vegetable oil cooking spray
• Kosher salt and freshly ground black pepper
• 1 cup coarsely chopped walnuts, toasted (see Cook's Note)
• Olive oil, for drizzling
• 1/3 cup finely grated Parmesan
• 1 onion, diced into 1/2-inch pieces
• 1 (2-pound) butternut or kabocha squash, peeled, seeded and cut into 3/4-inch cubes
• 1 pound penne pasta
• 1 cup (8 ounces) goat cheese, crumbled