Roasted Delicata Squash With Cherry Tomato Pesto Rotini
Website: WhatTheHeckDoIEatNow.com
Serves: 4 servings
- Roasting Delicata Squash:
- 2 delicata squash
- 2 tbsp olive oil
- salt to taste
- The Rest:
- 1 tbsp oil of choice
- 1 piece garlic crushed
- 1 red pepper diced
- 1 onion diced
- 2 pieces of celery diced
- 1 cup of cherry tomatoes, halved
- ¼ cup pine nuts
- 1 recipe of Walnut and Pine Nut Pesto (See link) or favourite store-bought brand
- basil to garnish
- 1½ lbs (about 750 grams) whole wheat rotini
- To Roast the Delicata Squash:
- Preheat oven to 425 degrees.
- Wash the delicata squash well and scrub away any dirt with your hands.
- With a knife cut the delicata in half widthwise. Do not peel!
- Use a spoon to scoop out the seeds from each half and discard them.
- Cut the squash into thin ½ inch 'circles'.
- Toss with the olive oil and salt.
- Arrange the pieces in a single layer in a metal baking pan. The browning occurs where the squash and pan meet.
- Place in oven and roast 25-30 minutes.
- Using a spatula flip the squash every 10 minutes or so for even browning.
- Adjust salt.
- The rest:
- Meanwhile fill a large pasta pot with water and turn on high. Once boiling add pasta and cook as per package directions.
- Chop up red peppers, onion, and celery.
- Heat oil in large skillet over medium heat.
- Add pepper, onion, celery and crushed garlic and cook until softened about 4-5 minutes.
- Add pesto, mix to warm briefly and remove from heat.
- Drain pasta and add to skillet. Mix.
- Add roasted delicate squash and gently mix to coat.
- Add halved cherry tomatoes and pine nuts. Serve.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2015/09/16/roasted-delicata-squash-with-cherry-tomato-pesto-rotini/
3.5.3208