Description
Brighten up pasta night with fresh pesto sauce and crispy, golden brown butternut squash! This delicious fall dish is perfect for a cozy dinner and one that the whole family can enjoy.
Ingredients
Scale
- 8-10 oz pasta (any type is fine but I recommend rigatoni or cavatappi)
- 1/4 cup extra virgin olive oil
- 3 oz fresh basil leaves (~2 cups packed)
- 1/4 cup roasted and salted shelled pistachios
- 3 large cloves garlic
- 1/2 tsp salt
- 1 tsp maple syrup
- 1/4 tsp red pepper flakes
- 1/2 lemon, juiced
Maple roasted butternut squash
- 1, 2 lb butternut squash, peeled, stem removed, seeded and chopped into 1-inch cubes (measures 6 cups when chopped)
- 1/4 cup avocado oil
- 2 tbsp maple syrup
- 2 tbsp pure maple sugar
- 1/4 tsp ground black pepper
- 3/4 tsp fine salt
Instructions
- Prepare the maple roasted butternut squash. Season the squash and roast for 35-40 minutes, tossing halfway through. See the recipe card for more details.
- Cook the pasta. When the butternut squash is nearly cooked, cook the pasta according to package instructions.
- Prepare the pistachio pesto. Pulse the pesto ingredients in a food processor, adding the olive oil in towards the end. See the recipe card for more details.
- Mix in the roasted butternut squash and pesto with the pasta. Serve immediately.
Notes
Store leftover pasta in an airtight container in the refrigerator for 5-7 days.
- Prep Time: 15
- Cook Time: 35 minutes (up to 40)
- Category: Pasta
- Method: Roasted
- Cuisine: Italian