1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes. Reserve 1 cup pasta water, then drain pasta and return to pot.

2. Meanwhile, heat oil in a large nonstick skillet over medium-high until shimmering. Add cauliflower and onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic and cook, stirring constantly, 30 seconds.

3. Stir in squash and stock and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until squash is heated through, 3 to 5 minutes.

4. Add squash mixture, goat cheese, parsley, and 1/2 cup reserved pasta water and toss until pasta is evenly coated, adding additional pasta water as needed to reach desired consistency; season with salt and pepper to taste. Divide among bowls, sprinkle with more parsley, and serve.

Source: Hannaford fresh Magazine, October - November 2020