Pepita And Pistachio Sauce With Roasted Squash And Whole Grain Penne
Serves: 6
Presley Zulauf
1 January 1970
Based on User reviews:
56
Spice
56
Sweetness
37
Sourness
43
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350 degrees F
2
Toast the seeds and nuts until fragrant and golden
3
Cool
4
Place the EVOO in a food processor and add the seeds and nuts, cilantro, parsley, Parm cheese, garlic, peppers, lime juice and some salt and pepper, then process into a thick sauce
5
Freeze or refrigerate the sauce in airtight container for a make-ahead meal
6
Bring to room temperature to serve
7
Peel and chop squash into bite-size pieces and store in resealable plastic bag until the night you serve
8
To prepare the dish, preheat the oven to 425 degrees F
9
Place the squash on baking sheet, spray with some olive oil and season with salt, pepper and nutmeg
10
Bring a pot of water to boil over high heat, season with salt, and cook the pasta to al dente
11
Reserve a cup of starchy cooking water just before draining
12
Combine the sauce with starchy cooking water, add the squash and pasta and toss to combine, and adjust the seasoning before serving