Penne and Roasted Squash with Pumpkin Seed Pesto

by The Rachael Ray Staff https://www.rachaelrayshow.com/food/recipes/19177_penne_and_roasted_squash_with_pumpkin_seed_pesto

(pasta, pumpkin )

Yield: 4 servings
Prep Time:
Cook Time:
Total Time:

Ingredients

1 ½lb pumpkin or butternut squash, cut into 1½-inch dice
Olive oil, for drizzling plus about ⅓ cup
Salt and pepper
Nutmeg, freshly grated
3 to 4 tablespoons almonds or pine nuts, toasted
¼ cup toasted pepitas (pumpkin seeds)
1 small red chili (such as Thai chili or pepperoncino) or 1 teaspoon chili flakes
1 tablespoon orange zest
2 cups flat-leaf parsley tops
2 cloves garlic
About ⅓ to ½ cup, a fat handful, grated Parmigiano-Reggiano
1 pound penne rigate or farro penne with lines

Instructions

1. Preheat oven to 425°F.
2. Place squash on a rimmed baking sheet, drizzle with olive oil and season with salt, pepper and nutmeg. Roast until tender and brown at edges, about 20-25 minutes, turning once.
3. Bring a large pot of water to a boil for pasta.
4. Place toasted nuts and seeds in a food processor with the chili pepper, orange zest, parsley, black pepper, salt, garlic and cheese, and pulse to finely chop. Stream in olive oil, about 1/3 cup, to form a pesto. Taste to adjust seasonings.
5. Salt boiling water and cook pasta to al dente. Reserve 1 cup starchy cooking water; drain pasta and return to hot pot. Toss pasta with pesto and enough starchy water to coat; add squash and toss. Adjust seasoning and serve.