Pumpkin Seed Pesto Pasta with Caramelized Delicata Squash.
New favorite meal alert!
But guyyyys. I don’t know which part I love more. The pumpkin seed pesto?! Or the caramelized delicata squash? Don’t make me chooooose.
This is why we are throwing it all in one dish. Eat up! Enjoy! It’s a warm bowl of fun. It tastes like fall. And it’s not orange!
I’m freaking over pepitas at the moment. I can’t help but grab a handful anytime I’m in the kitchen – they are buttery and crunchy and I even splurged and bought some roasted and salted ones just to snack on. Fantastic.
For the pesto, I used unsalted raw pepitas and did a quick little toast myself. In an incredibly predictable move, I used arugula as my greens in the pesto (do I even KNOW how to use another green in pesto? the answer is no.) for the perfect bite. Buttery and peppery and so perfect for the season.
Also, look at that color! I love it more than basil pesto. I want to do a dive into that swirl.
Let’s talk about pasta. If you’re a longtime reader then you know that it’s never been my favorite thing, but that mostly has to do with my non-love for tomato sauce. I enjoy pasta in other ways but I’ve pretty much only ever used whole wheat pasta. Always! I love the chew and now that I can find it in every fun shape, I have no need for any other kind.
The only variety I CAN’T find it in is bucatini. The fat noodles are my favorite noodles ever. I like to photograph them and I like to eat them even more. Is there some sort of crazy flour to shape ratio that doesn’t allow bucatini to come in a whole wheat version? I even googled without success so my invisible internet friends must know the reason.
Hello to hot hot hot pasta tossed into pesto. Is there anything more gorgeous than this green melting into steamy noodles? NOPE.
Also, delicata squash may be my 2016 preference over butternut. Heyyyy. It’s rich and creamy and tastes exactly like fall to me. I can’t always find it, but when I do, it gets pan-caramelized or roasted. In this case, a little butter, little smoked paprika, little chili powder… you might just want to eat that itself.
This is super satisfying and comforting and maybe even healthy if you don’t have a bowl the size of your head. But, I mean, why don’t you want a bowl the size of your head?
Pumpkin Seed Pesto Pasta with Caramelized Delicata Squash
Ingredients
- 2/3 cup pepitas
- 3 cups arugula greens
- 1/3 cup finely grated parmesan cheese, plus extra for sprinkling
- 3 garlic cloves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 1/4 to 1/3 cup olive oil
- 2 to 3 tablespoons cold water
- 1/2 pound bucatini pasta, cooked
caramelized delicata squash
- 1 small delicata squash, sliced and seeded
- 1 tablespoon olive oil
- 1/2 tablespoon unsalted butter
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon 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.
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49 Comments on “Pumpkin Seed Pesto Pasta with Caramelized Delicata Squash.”
Pingback: Pumpkin Seed Pesto Pasta with Caramelized Delicata Squash. - Recipe Land
Holy yummy! A few chunks of chevre on mine, please.
thanks sara! yes yes, i should add it next time!
I’m using it now and it’s awesome! I’ve signed up for my account and have been bringing in fat paychecks. For real, my first week I made $302 and the second week I doubled it and then it kinda snowballed to $120 a day! just follow the course…
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I love this fall version of pesto pasta! I don’t think I’d ever think to make pesto from pumpkin seeds.
you must try! :)
Oh man, this looks so yum!
I wish you could get delicata squash over here but I have never seen it so I guess I’ll just have to substitute boring old butternut :(
Sure it’ll still be delicious though, can’t wait to try it
ahhh i wish you could try it!
I can’t choose either – both components are incredible. Also very hooked on pepitas this season! I’m throwing them in salads and baked goods, and kinda everything! The pesto is lovely!
Just got hooked on veggie pasta, strangely. If you like chew about pasta, I think you’d love it! The chew of it is my fave part!
i actually have tried it before and like it too!!
This looks so delicious. I love that you created a fall version of pesto for this dish, and the caramelized delicate squash looks amazing. Can’t wit to try it!
thanks andrea! :)
yum!!! love the mixing of fall + summer flavors, looks delish xo
thanks girl!
What a great flavor combination! I can’t wait to try this!
thank you so much annie!
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I’m using it now and it’s awesome! I’ve signed up for my account and have been bringing in fat paychecks. For real, my first week I made $305 and the second week I doubled it and then it kinda snowballed to $120 a day! juet follow the course.. they will help you out….
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Wow this looks incredible – craving something like this as the weather gets colder. Definitely going to try this!
Very inspired and creative, I would not have put these ingredients together, thank you!
Oh my! This looks to die for! Definitely going to be making this sometime soon :)
Hear hear for delicata squash! Discovered it last season and I’m in LOVE (sorry, butternut). I’ve yet to make it with pasta, so this is definitely on my list!
This looks incredible! I will have to try it with gluten-free pasta.
Lisa
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Oh my god this looks AMAZING!!!! Yum yum yum. Is making me hungry lol.
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Oh my gosh yum! I love the combo of squash and pesto and this just takes it to another level – thank you!!!
– Natalie
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Ohhh I love pepitas and never thought of adding them to my pesto! Gorgeous as always… and that squash. I LUV delicata.
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I just made this and it was delicious! Also my boyfriend and I (two twenty-somethings who don’t love but don’t hate cooking ) make basically two of your recipes a week. He has made three of your pizzas and I made one of your cookie recipes last night. There are millions of food blogs (literally, probably), and I don’t know what makes me choose your recipes over others, but whatever it is you’re doing it right! We also have your cookbook!
Just made this and give it a thumb’s up. The components on their own are “pretty good” but put them together (I cut the carmelized delicate into bite sized pieces before tossing with the pasta) and you’ve got a really unique and delicious dish. I added the juice of a lemon to the pesto but otherwise prepared the recipe as written. Thanks!
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I made this last week and it was so incredible! My husband told me it was the best pesto he’s ever had! I made the pesto again a few days later to freeze for next week! I used roasted garlic and it was sooo delicious!
THANK YOU
This was AMAZING! I live in Japan so I used our local pumpkin/squash variety called kabocha. Just a really superb meal, thanks for sharing.
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That looks amazing!
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Made this last night and LOVED IT. Kicked it up with a bit of sriracha and it was absolutely killer.
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Loved this recipe. One question, can I freeze the leftover pesto?
I made this tonight and we LOVED it!!!!! Added a few pomegranate arils on top and it was perfect!!
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I love this project; especially the coasters. I really wish I had a Target near me!
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This is one of those recipes I have to make once every Fall as soon as I see delicata squash at the farm stand. So easy and quick but still special!