Whole wheat pasta tossed with sage pesto and roasted butternut squash.
Ingredients
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
Garnishes:
A few tablespoons of lightly toasted walnuts
A few sprinkles of parmesan cheese
A few pinches of diced sage leaves
Instructions
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!
Recipe by Potluck at Oh My Veggies at https://potluck.ohmyveggies.com/butternut-squash-sage-pesto-pasta-dishing-up-the-dirt/