Whole Wheat Pasta With Butternut Squash, Radicchio & Toasted Walnut

Boil pasta according to package and drain, reserving about ½ cup of starchy pasta water.

Preheat oven to 400°F. Spread butternut squash in a single layer on a foil lined baking sheet. Toss with olive oil and ¼ teaspoon salt and roast until tender, tossing once, for about 20 minutes. Remove from oven and place half of squash in a blender or food processor along with coconut milk, nutmeg and remaining ¼ teaspoon salt. Puree until a saucy consistency is achieved, gradually adding more coconut milk and/or pasta water if necessary to thin out. Set aside sauce and remaining squash.

Place radicchio on a cast iron skillet over high heat or a prepared grill and cook until edges are crisp and slightly charred, turning occasionally, about 6 minutes. Allow to cool slightly and slice thinly.

Toss pasta with sauce, butternut squash, toasted walnut and radicchio. Divide into bowls and top with goat cheese and basil.