Pepita and Pistachio Sauce with Roasted Squash and Whole Grain Penne

Total Time:
1 hr 20 min
45 min
10 min
25 min

4 to 6 servings

  • 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
  • Preheat the oven to 350 degrees F.

  • Toast the seeds and nuts until fragrant and golden. Cool.

  • 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. Freeze or refrigerate the sauce in airtight container for a make-ahead meal. Bring to room temperature to serve.

  • Peel and chop squash into bite-size pieces and store in resealable plastic bag until the night you serve.

  • To prepare the dish, preheat the oven to 425 degrees F.

  • Place the squash on baking sheet, spray with some olive oil and season with salt, pepper and nutmeg.

  • Bring a pot of water to boil over high heat, season with salt, and cook the pasta to al dente. Reserve a cup of starchy cooking water just before draining.

  • Combine the sauce with starchy cooking water, add the squash and pasta and toss to combine, and adjust the seasoning before serving.

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