Roasted butternut squash pasta with pistachio pesto

Indulge in a delightful culinary experience with this Roasted Butternut Squash Pasta! Featuring tender roasted butternut squash, whole-wheat pasta, and a zesty pistachio pesto with hints of jalapeno and lime. Finished with a sprinkle of grated parmesan cheese, this dish promises a harmonious blend of flavors that’s both nutritious and satisfying. Perfect for a cozy dinner or an impressive meal for guests, this recipe will become a favorite in no time.

  • 17 Mar 2025
  • Cook time 20 min
  • Prep time 10 min
  • 6 Servings
  • 16 Ingredients

Roasted butternut squash pasta with pistachio pesto

Roasted butternut squash pasta with pistachio pesto and parmesan cheese is a delightful fusion of rich, earthy flavors and vibrant, zesty notes. This dish brings together the nutty sweetness of roasted squash, the aromatic essence of pistachio pesto, and the savory umami of Parmesan cheese. Perfect for a cozy night in or for impressing guests, this recipe is both wholesome and indulgent.

Ingredients:

2 squashes
910g
2 tsp olive oil
9g
2 tsp paprika
4.20g
1 tsp salt
6g
1/4 tsp ground nutmeg
0.55g
8 oz whole-wheat pasta
230g
3 cups spinach
90g
2 garlic cloves
6g
1.50 fl oz lime juice
44g
1/3 cup pistachio nuts
40g
1 jalapeno pepper
14g
1 tsp coriander leaves
1g
1/2 cup grated parmesan cheese
50g
1/4 tbsp olive oil
3.38g
1 dash black pepper
1/10g
1 dash salt
0.40g

Instructions:

1. Preheat Oven and Prepare Squash:
- Preheat your oven to 400°F (200°C).
- Place the cubed butternut squash in a large bowl. Drizzle with 2 tsp of olive oil and sprinkle with paprika, 1 tsp of salt, and ground nutmeg. Toss to ensure the squash is evenly coated.
2. Roast Butternut Squash:
- Spread the seasoned squash in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized. Turn the squash halfway through to ensure even roasting.
3. Cook Pasta:
- While the squash is roasting, cook the whole-wheat pasta according to the package instructions. Drain and set aside, reserving about 1/2 cup of the pasta cooking water.
4. Prepare Pistachio Pesto:
- In a food processor, combine the garlic, lime juice, pistachio nuts, jalapeno pepper, coriander leaves, 1/4 tbsp olive oil, a dash of salt, and a dash of black pepper. Blend until smooth. If the mixture is too thick, you can add a bit of the reserved pasta cooking water to achieve your desired consistency.
5. Combine Ingredients:
- In a large skillet over medium heat, add the roasted butternut squash, cooked pasta, and spinach.
- Pour the pistachio pesto over the mixture and toss gently to combine. If the sauce is too thick, add a bit more reserved pasta water until you achieve the desired consistency.
6. Serve:
- Divide the pasta among serving plates.
- Sprinkle each serving with grated parmesan cheese and a bit more black pepper if desired.
- Enjoy your Roasted Butternut Squash Pasta with Pistachio Pesto and Parmesan Cheese!

Tips:

- Cut the butternut squash into even pieces to ensure they roast uniformly.

- Toss the squash with olive oil, paprika, salt, and nutmeg thoroughly to help it roast with a well-rounded flavor.

- Cook the whole-wheat pasta until al dente to ensure it holds its texture when combined with the sauce and other ingredients.

- For a smoother pesto, you can blend the pistachios, garlic, lime juice, coriander leaves, olive oil, dash of salt and pepper in a food processor until the desired consistency is reached.

- Consider using fresh Parmesan cheese for grating to enhance the overall flavor and texture of the dish.

- If you find the pesto to be too thick, you can thin it out with a bit of the pasta cooking water.

- Always taste and adjust the seasoning before serving to achieve the perfect balance.

This roasted butternut squash pasta with pistachio pesto and parmesan cheese is a deliciously satisfying meal that combines comforting and sophisticated flavors. The hint of spice from jalapeno, the creamy cheese, and the toasty squash make for a perfectly balanced dish. Enjoy this as a hearty main course that’s sure to become a favorite go-to recipe.

Nutrition Facts
Serving Size230 grams
Energy
Calories 200kcal10%
Protein
Protein 8g5%
Carbohydrates
Carbohydrates 30g8%
Fiber 7g19%
Sugar 6g6%
Fat
Fat 9g10%
Saturated 2.22g7%
Cholesterol 7mg-
Vitamins
Vitamin A 480ug53%
Choline 30mg5%
Vitamin B1 0.15mg13%
Vitamin B2 0.22mg17%
Vitamin B3 2.23mg14%
Vitamin B6 0.43mg26%
Vitamin B9 60ug15%
Vitamin B12 0.11ug5%
Vitamin C 24mg27%
Vitamin E 1.07mg7%
Vitamin K 80ug68%
Minerals
Calcium, Ca 130mg10%
Copper, Cu 0.32mg36%
Iron, Fe 1.97mg18%
Magnesium, Mg 70mg16%
Phosphorus, P 170mg14%
Potassium, K 590mg17%
Selenium, Se 18ug33%
Sodium, Na 580mg39%
Zinc, Zn 1.48mg13%
Water
Water 180g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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