Pesto Ingredients:

  • 2/3 cup pepitas, roasted and salted
  • 1 ½ cup arugula greens
  • 1 ½ cup fresh basil
  • ½ cup parmesan cheese, finely grated
    • Set aside some for garnishing
  • 4 cloves of garlic, minced
  • 1 tablespoon shallot, minced
  • 1/3rd cup olive oil
  • 1/4th teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, finely ground
  • 1 lb. of pasta, your choice
    • I used gluten free thin spaghetti
  • 2 tablespoons basil, chopped for garnish – optional
  • 1/8th cup pepitas for garnish – optional
  • Drizzle lemon juice over the finished product

Roasted Squash Ingredients:

  • 1 medium, squash of choice, sliced and seeded
    • I used Delicata
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/3 teaspoon chili powder
  • ½ teaspoon brown sugar
  • 1 teaspoon smoked paprika
  • ¼ tablespoon of salt
  • Pepper to taste

Directions:

  • Preheat the oven to 425 degrees and gather all your ingredients.
  • Line a medium baking sheet with foil and spray with nonstick cooking spray.

Prepare Squash:

  • Slice and seed the squash so it is ready to be processed.
  • Chop the squash into preferred sizes (I used half rings of Delicata) and toss in olive oil.
  • Combine all dry ingredients to make a spice blend and toss with the squash.
  • Evenly lay out the squash on a baking sheet and place it into the oven until golden brown (about 20 minutes).
  • While the squash cooks it is a suitable time to cook the pasta and prepare the pesto.

Prepare Pepita Pesto Pasta:

  • Place a large pot of water over high heat, this will be used to cook the pasta.
  • Once the water starts to boil add a pound of pasta and allow it to cook for 5-10 minutes.
    • Set a timer!
  • While the pasta is cooking, time to assemble the pesto.
  • In a food processor combine the roasted pepitas, arugula, basil, parmesan cheese, salt, pepper, and red pepper flakes. Pulse until the ingredients start to combine.
  • With the food processor running, start to stream in the olive oil. Start by slowly streaming in the 1/3rd cup of oil until combined. This mixture will be thick to coat the pasta.
  • If the pesto is too thick you can slowly add a little more oil by streaming it into the food processor.
  • Do not forget to check on your pasta! Once it is fully cooked you will drain it, toss with some olive oil to ensure the noodles do not stick together. Keep warm.
  • Once the pesto consistency is to your liking, toss with the hot pasta, Serve in a pasta dish top with the squash and garnish with more cheese, basil, and extra pepitas if desired.
Dobbes Family Winery Pepito Pesto with Roasted Squash

Wine Pairing

Amelia Rose Cuvee Pinot Noir

Bottle of Dobbes Pinot Noir

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