-
1
For the pasta: 1.
-
2
Preheat oven to 400 degrees F. 2.
-
3
Toss together butternut squash, olive oil, fresh rosemary (thyme or sage), dried Italian seasoning (or Herbes de Provence), pepper and a pinch or two of salt.
-
4
Spread this in a single layer on a sheet pan and roast for 20 minutes or until the squash is tender.
-
5
3.
-
6
Meanwhile, bring a large pot of water to a boil.
-
7
Generously salt the water and add the pasta.
-
8
Cook the pasta for about 3 minutes less than the package directions state.
-
9
When the pasta has cooked, reserve 1 cup of the cooking water.
-
10
Drain the pasta.
-
11
4.
-
12
Add the pasta back to the pot along with the roasted butternut squash, reserved cooking water and pistachio pesto.
-
13
Cook over medium-high heat, stirring continually until the water is absorbed and the pasta is al dente.
-
14
Remove from the heat and season with more salt and pepper if needed.
-
15
Note: Roasting the squash gives it more depth of flavor, but if you want to skip that step, just add the squash to the water with the pasta.
-
16
For the pistachio pesto: Put all of the ingredients into a food processor and pulse until the pistachios are very finely chopped.
-
17
Be sure to stop before it becomes a paste.
-
18
Notes: You may omit the hemp seeds and replace them with more pistachios (about 1/2 cup more).
-
19
For vegan pesto, omit the Parmesan cheese.
