Roasted Butternut Squash & Pesto Pasta - Dennis Edwards Foodservice
Roasted butternut squash with pesto pasta and fresh basil—tender veggies in a flavorful sauce, served with parmesan and pine nuts. Serves 4.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at dennisedwards.com.
Ingredients
- 1 butternut squash (roughly 700-800g), peeled, deseeded and cut into 2cm cubes
- 3 tbsp oil
- 2 tbsp pesto (or make your own)
- A ladle pasta water (preserved from cooking)
- 1 lemon, zested and juiced
- 1 tsp chilli flakes (optional)
- 350g pasta (casarecce or fusilli work well as they hold the sauce)
- 30g parmesan or vegetarian alternative, shaved
- large bunch of basil
- 2 tbsp toasted pine nuts
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