Monday, November 16, 2009

Roasted Butternut Squash Penne with Autumn Pesto

This was the perfect pairing for the two small butternut squash I got in my CSA basket and the basil pesto I made at the end of summer. In order to make dinner super easy tonight, I cubed the squash on Sunday and stored in the fridge in an air tight container. If you’re making the pesto you can also prepare that the day before or opt to use jarred pesto. The only thing I needed to do tonight was roast the squash and boil the pasta. This is another winner of a dish from Rachael Ray!

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  • 1 cup flat leaf parsley tops, packed
  • 1 cup baby spinach or farm bundled spinach leaves, packed
  • 1 inch ginger root, grated or minced
  • 1 teaspoon sweet paprika
  • 2 cloves garlic, grated or mashed into paste with salt
  • 1/2 cup chopped walnuts, toasted
  • 1 teaspoon lemon zest plus juice of 1/2 lemon, about 2 tablespoons
  • Salt and pepper
  • 1/3 cup, plus 2 tablespoons EVOO - Extra Virgin Olive Oil
  • 1 medium sugar pumpkin or butternut squash, peeled and cubed into 3/4 inch pieces
  • 1 teaspoon sweet paprika
  • Freshly grated nutmeg
  • 1 pound whole wheat penne or semolina penne rigate
  • 1/2 cup freshly grated parmigiano-reggiano
  • Toasted lightly salted pumpkin seeds, available in bulk foods section of Markey, optional garnish

Preheat oven to 400˚F.

Place parsley, spinach, ginger, garlic, nuts, lemon zest and juice, salt and pepper in food processor and turn processor on. Stream about 1/3 cup EVOO into processor to form a pesto sauce.

Drizzle the pumpkin cubes with 2 tablespoons EVOO and season with salt, pepper, paprika and nutmeg. Roast 15 minutes, turn the cubes over and roast 15 minutes more.

Meanwhile, bring water to boil for pasta, salt it and cook to al dente, according to package directions. Reserve 1 cup of the starchy water just before draining. Drain pasta, return to hot pot, add reserved water and pesto, and toss to coat. Gently mix in the roasted pumpkin cubes and serve topped with lots of cheese and some pumpkin seeds.

Recipe courtesy of Rachael Ray

2 comments:

Christie said...

Looks delicious! I recently found your blog and I can tell it's going to be one of my favorites. I've already printed off several recipes!

Jessica @ JJsVinBlanc said...

Wow, thanks for the huge compliment!!