Hello Oh My Veggies readers! My name is Andrea and I am so honored to be sharing one of my recipes for Kiersten’s new Potluck section. I am so excited about this new development on Oh My Veggies and I cannot wait to see what other bloggers have in store for Potluck!
My love for healthy and sustainable food began about 5 years ago when my husband and I decided to quit our day jobs and learn how to farm. We have been working our tails off from sunrise until sunset ever since. Our bodies ache most days but we still love what we do. When I am not digging around in the dirt I document our farm to table cuisine on my blog Dishing Up the Dirt. I serve up farm fresh recipes about 4 times a week. Feel free to come say hi!
I thought it would be fun to share with you all one of our favorite fall pasta dishes. Butternut Squash And Sage Pesto Pasta. Unlike most people, when I think about butternut squash my heart doesn’t get all warm and fuzzy. I actually have the opposite effect. My heart sinks and my back immediately hurts just thinking about the darn thing! We harvest hundreds of pounds of winter squash during the fall season and sometimes the heavy lifting brings me to tears. However, I am still a butternut squash lover and it only takes a few minutes in my kitchen (with a glass of wine usually) to forget the long day in the fields when the smell of roasting butternut squash fills our house.
- For the Pasta:
- 2 tablespoons olive oil, divided
- 8 ounces whole-wheat pasta
- 1 small butternut squash, peeled, seeded and cut into ½-inch cubes
- 1 medium sized yellow onion, finely chopped
- ¼ teaspoon crushed red pepper flakes
- Salt and pepper to taste
- For the Sage Pesto:
- ¾ cup fresh sage leaves, tough stems removed
- ½ cup fresh parsley, tough stems removed
- 3-4 cloves of garlic
- ¼ cup toasted walnuts
- ¼ cup grated parmesan cheese
- ¼-1/2 cup extra virgin olive oil
- Salt and pepper to taste
- A few tablespoons of lightly toasted walnuts
- A few sprinkles of parmesan cheese
- A few pinches of diced sage leaves
- Prepare the pesto by combining all the ingredients except the oil in a food processor or high speed blender. With the motor running slowly add the oil. Add more oil if the pesto is too thick. Taste test and set aside.
- Preheat the oven to 400ºF and lightly grease a baking sheet. In a large bowl combine the cubed squash with 1 tablespoon olive oil and a sprinkle of salt and pepper. Spread the squash in a single layer and roast in the oven until fork tender (about 15-25 minutes). Toss squash once halfway through cooking time. Check often to make sure the squash doesn’t burn!
- While squash is roasting heat a large skillet over medium high with the remaining 1 tablespoon of olive oil. Add chopped onion and saute for about 5-8 minutes, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente (about 5-8 minutes) Drain pasta and return to pan.
- Combine pesto and butternut squash to the pasta. Stir well.
- Serve each plate of pasta with a sprinkle of parmesan cheese, toasted walnuts, diced sage leaves, salt and pepper. Enjoy!