Pumpkin Seed Pesto Pasta with Caramelized Delicata Squash
User Reviews
5
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Total Time
30 mins
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Servings
2 to 4
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Course
Main Course
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Cuisine
American
Pumpkin Seed Pesto Pasta with Caramelized Delicata Squash
Description
Pumpkin Seed Pesto Pasta with Caramelized Delicata Squash begins by toasting pepitas until golden and fragrant, then blending them with fresh arugula, Parmesan cheese, garlic cloves, salt, pepper, and red pepper flakes. Olive oil is added to achieve a saucy consistency, with cold water optionally incorporated to smooth the texture. The result is a savory, slightly spicy pesto with nutty notes from the pumpkin seeds and tang from the cheese.
Meanwhile, bucatini pasta is cooked al dente and tossed immediately with the warm pesto to absorb flavors. Caramelized delicata squash slices are prepared separately by cooking them in butter and olive oil, seasoned with chili powder, smoked paprika, brown sugar, salt, and pepper until tender and caramelized, adding a sweet-spicy, smoky dimension.
The pasta is served topped with the warm squash and extra grated Parmesan, balancing the peppery green pesto and sweet, spice-coated squash. This dish offers varied textures and flavors, from creamy pesto-coated noodles to soft caramelized squash pieces, providing a satisfying vegetarian pasta option suitable for an entrée or substantial side.
Ingredients
- 2/3 cup Pepitas
- 3 cups arugula greens
- 1/3 cup Parmesan Cheese plus extra for sprinkling, finely grated
- 3 garlic cloves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 to 1/3 cup olive oil
- 2 to 3 tablespoons water cold
- 1/2 pound bucatini pasta cooked
caramelized delicata squash
- 1 delicata squash sliced and seeded, small
- 1 tablespoon olive oil
- 1/2 tablespoon butter unsalted
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat a large skillet over medium heat. Add the pepitas and toast until slightly golden and fragrant, stirring often and shaking the pan so they don’t burn. Once toasted, place them in a food processor. Add the arugula, parmesan, garlic, salt, pepper and red pepper flakes. Pulse until combined and blender. With the processor on, stream in the olive oil, starting with 1/4 cup first. The mixture will be thick, but you want it to be able to coat the hot pasta. You can add more olive if you’d like it thinner or if it is too chunky. I love to blend in a few tablespoons of cold water – I find that it help brings the pesto together.
- Cook the bucatini according to the directions. Toss with the pesto while it’s still hot and add the delicata squash pieces. Sprinkle with extra parmesan and serve!
caramelized delicata squash
- To make the squash, heat a large skillet over medium heat. Add the butter and olive oil. In a small bowl, stir together the chili powder, smoked paprika, sugar, salt and pepper. Add the squash to the skillet and toss in the oil and butter. Sprinkle with the seasoning and cook on both sides until golden and caramely. Toss into the pasta while still warm.
User Reviews
Overall Rating
5
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