Pepita Pesto Pasta w/ Roasted Squash

serves 4
recipe slightly adapted from Rachael Ray Magazine

  • 1 pound penne pasta
  • 1  1/2 lbs. butternut squash, seeded and cut into bite-size pieces
  • 1/3 cup extra virgin olive oil, plus more for drizzling
  • nutmeg, for grating
  • salt & pepper
  • 1/2 cup parsley
  • 1/2 cup cilantro
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup toasted pepitas
  • 2 jalapeño chile peppers, seeded
  • 2 cloves garlic, crushed or pasted
  • 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 olive oil 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 olive oil, 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 squeeze a little lime juice on top & serve.