Pepita and Pistachio Sauce with Roasted Squash and

Name: Pepita and Pistachio Sauce with Roasted Squash and Whole Grain Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup pepitas, pumpkin seeds, unsalted; 1/4 cup pistachio nuts; 1/2 cup EVOO; 1 cup packed fresh cilantro leaves; 1 cup packed fresh parsley leaves; 1/3 cup grated Parmigiano-Reggiano; 2 cloves garlic, grated; 2 jalapeno peppers, seeded and coarsely chopped; 1 lime, juiced; Salt and pepper; 1 1/2 pounds pumpkin or butternut squash; Olive oil cooking spray; Freshly grated nutmeg; 1 pound whole grain, farro or whole wheat penne

Servings: persons

1/4 cup pepitas, pumpkin seeds, unsalted
1/4 cup pistachio nuts
1/2 cup EVOO
1 cup packed fresh cilantro leaves
1 cup packed fresh parsley leaves
1/3 cup grated Parmigiano-Reggiano
2 cloves garlic, grated
2 jalapeno peppers, seeded and coarsely chopped
1 lime, juiced
Salt and pepper
1 1/2 pounds pumpkin or butternut squash
Olive oil cooking spray
Freshly grated nutmeg
1 pound whole grain, farro or whole wheat penne

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.

1309

kcal

Calories

141

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup pepitas, pumpkin seeds, unsalted, 1/4 cup pistachio nuts, 1/2 cup EVOO, 1 cup packed fresh cilantro leaves, and more.

Yes, Pepita and Pistachio Sauce with Roasted Squash and Whole Grain Penne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pepita and Pistachio Sauce with Roasted Squash and Whole Grain Penne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions