What You Need:
- 1 medium butternut squash (or 2 acorn squash)
- 4-6 tablespoons of basil pesto (homemade or store bought)
- 1/4 – 1/2 cup milk
- Salt and pepper to taste
- Veggie rotini, or any pasta
- Parmesan to taste
How to Make it:
- Cut butternut squash in half, and roast flat side down in oven for about an hour on 400 degrees, or until outside is getting brown and bubbly and squash is very soft to the touch.
- Scoop out and discard the seeds and any stringy remains. Scoop out the rest into a bowl–medium squash should yield 2 cups or so.
- Using a stick/immersion blender, blend squash with 4-6 tablespoons of pesto, to taste. We don’t love the taste of plain butternut squash, but enjoyed the sweetness and nuttiness that came through under the strong garlic and basil of the pesto–the flavors complemented each other really well.
- Add enough milk to make it silky but not too thin. Salt and pepper to taste.
- Combine butternut pesto mixture with hot, drained pasta–the sauce binds perfectly. Add parmesan if desired.
Very kid-friendly dish with lots of sneaky veggies! Definitely yummy enough for the whole family, though. Could easily be adapted as vegan with pesto made with vegan cheese or nutritional yeast.
Recipe courtesy of our very own CSA member, Kat!