Pepita Pesto Pasta with Roasted Squash

9 Feb

I ripped this recipe out of the rachael ray magazine thinking it was interesting. I finally had all the ingredients to make it. I was pretty skeptical. Husband is not a fan of squash at ALL! But we were both pleasantly surprised. This was really really good! Yum!


Pepita Pesto Pasta with Roasted Squash
adapted from rachael ray magazine

Salt and pepper
1 pound whole wheat penne
1 1/2 pounds butternut squash or pumpkin, peeled, seeded and cut into bite-size pieces
1/3 cup Extra Virgin Olive Oil, plus more for drizzling
1 cup packed mixed herbs, such as cilantro, basil and flat-leaf parsley
1/2 cup grated Pecorino Romano
1/3 cup toasted pepitas
2 jalapeño seeded
2 cloves garlic, crushed
Juice of 1 lime


Preheat oven to 450ºF. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta-cooking water.

While the pasta is working, on a baking sheet, drizzle the squash with EVOO and season with salt, pepper and grated nutmeg. Roast until tender and charred at the edges, about 18 minutes.

Meanwhile, using a food processor, pulse 1/3 cup EVOO, herbs, cheese, pepitas, chiles, garlic and lime juice. Season with salt and pepper.

Add the pesto, reserved pasta-cooking water and squash to the drained pasta. Toss gently and serve.

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