Penne & Roasted Squash with Pumpkin Seed Pesto

Penne & Roasted Squash with Pumpkin Seed Pesto Vegan-ized

Rachael Ray Challenge

Day 56 November 26, 2015

Eat Heal Glow

This is delicious cold weather comfort food. I decided to add some white beans in place of ½ of the pasta and made the pesto with fresh greens from my garden. Loved the final result! This dish is high in protein, fiber, vitamins and antioxidants. Filling & Delicious! Enjoy!


1 medium butternut squash peeled and diced to 1 inch cubes.

Olive oil for drizzling plus 2 tablespoons for pesto.

½ cup starchy pasta water

Salt & pepper

Nutmeg, freshly grated

3 tablespoons walnuts raw

¼ cup pumpkin seeds toasted

1 pepperoncino and chili flakes to taste

1 tablespoon orange zest

2 cups flat-leaf parsley or 1 cup parsley and 1 cup greens of choice. (I used sorrel, kale & parsley from my garden)

2 cloves garlic

1/3 cup nutritional yeast or vegan cheese grated (I used the nutritional yeast and it was great)

½ pound or 8 ounces of quinoa pasta

1 1” piece of kombu seaweed *optional

1 can Great Northern or cannellini beans.


Preheat oven to 425F

Place squash on a rimmed baking sheet, drizzle with live oil and season with salt, pepper and nutmeg. Roast until tender and brown at edges, about 20-25 minutes, turning once. Add the drained and rinsed beans to the squash for the last 10 minutes.

Bring a large pot of water to a boil for the pasta. Add the kombu, salt and cook pasta till al dente. Drain pasta and return to hot pot reserving 1 cup of pasta water.

Place nuts and seeds in food processor; pulse a few times. Add chili pepper, pepperoncino, orange zest, parsley, greens if using, black pepper, salt, garlic, and nutritional yeast. Pulse to finely chop. Stream in olive oil and more starchy water if necessary.

Add the pesto to the pot with the pasta and stir to combine. Add squash and season to serve. I served mine garnished with nutritional yeast and a few chopped walnuts. Enjoy!