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1
Preheat the oven to 450 degrees F.
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2
Put the cubed squash in a bowl, drizzle it with about 1/4 cup of olive oil, sprinkle with salt, pepper, and nutmeg, and toss to coat.
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3
Spread the squash onto a rimmed baking sheet.
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4
Bake for approximately 25 minutes, or until soft.
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5
Place the red bell peppers on a baking sheet and put it into the oven.
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6
Roast the peppers, turning every few minutes until all sides are blackened.
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7
Remove the peppers from the oven.
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8
Place them in a plastic bag and seal the bag.
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9
Or place them in a bowl covered with plastic wrap.
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10
Let peppers cool for about 5 minutes, then peel them and remove the seeds.
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11
Finally cut 2 of the peppers into chunks.
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12
In a food processor combine the one whole roasted red pepper, herbs, cheese, garlic, lime juice and zest.
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13
While the food processor is on drizzle in about 1/3 cup of olive oil until everything is combined
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14
Cook the penne according to box directions.
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15
When done drain the pasta but reserve 1 cup of pasta water before draining.
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16
Return the penne to the pot, add the pesto and reserved cooking water, and stir to combine.
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17
Stir the roasted butternut squash and two roasted red peppers into the pasta.
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18
Serve the pasta, topped with the Pecorino Romano cheese.
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19
Recipe inspired by Rachael Rays Pepita Pesto Pasta with Roasted Squash.
