ROASTED ROOT VEGETABLES and goat cheese are one of my favorite flavor combinations. Be sure to season generously with salt and pepper; otherwise, the flavor will be flat.

SERVES 4 TO 6

INGREDIENTS

• 2 medium-size beets, peeled and cut into ½-inch dice
• 1 small butternut squash (about 1 pound), peeled, seeded, and cut into ½-inch dice
• 1 small rutabaga, peeled and cut into ½-inch dice
• 1 medium-size onion, halved and slivered
• 6 garlic cloves, thinly sliced
• 3 tablespoons extra virgin olive oil
• 1 teaspoon chopped fresh rosemary leaves
• Salt and freshly ground black pepper
• 1 pound penne, ziti, or other tubular pasta
• 4 ounces mild fresh goat cheese, such as Montrachet
• ¼ cup dry white wine

INSTRUCTIONS

1. Preheat the oven to 425°F. Lightly oil a large shallow roasting or half sheet pan.
2. In a large bowl, combine the beets, squash, rutabaga, onion, and garlic. Add the oil, rosemary, and salt and pepper to taste. Toss to coat well. Arrange in a single layer in the pan.
3. Roast for 35 to 45 minutes, until the vegetables are tender and lightly browned, stirring or shaking the pan occasionally for even cooking. Remove from the oven and keep warm.
4. Meanwhile, cook the pasta in plenty of boiling salted water until al dente. Drain well, reserving ½ cup of the cooking water. Transfer the pasta to a large serving bowl and keep warm.
5. In a small bowl, mash the cheese with a fork. Add the pasta cooking water and wine. Stir with the fork until creamy.
6. Toss the pasta with the cheese mixture. Top with the roasted vegetables and toss to mix. Season generously with salt and pepper. Serve at once.