Pepita And Pistachio Sauce With Roasted Squash And Whole Grain Penne Recipes

PEPITA AND PISTACHIO SAUCE WITH ROASTED SQUASH AND WHOLE GRAIN PENNE

Steps:

• 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.

BAKED WHOLE GRAIN PENNE WITH FALL VEGETABLES

Steps:

• Preheat oven to 450 degrees F. Pulse walnuts, parsley and parmesan in a food processor until they look like bread crumbs.
• Melt the butter in a Dutch oven over medium-high heat. Add the leeks, and squash and cook, covered, stirring occasionally, until just tender, about 5 minutes. Stir in flour, sage, and nutmeg. Reduce heat add gradually add broth and milk. Simmer, stirring, until thickened, 5 minutes. Season with salt and pepper, and remove from heat.
• Cook pasta according to package instructions; drain. Combine pasta with the vegetables and mozzarella. Pour into a 9 by 13-inch casserole. Sprinkle with the walnut topping. Bake until the top is golden, about 25 minutes. Rest 5 minutes before serving.

ROASTED KABOCHA SQUASH, HARICOTS VERTS, MUSHROOMS AND PEPITAS

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, toss the squash with olive oil, cinnamon, crushed red pepper and salt. Put the squash on a sheet tray and put in the oven. Roast the squash until very soft, about 30 minutes.
• Toss the haricots verts with olive oil, crushed red pepper and salt. Put on a sheet tray and roast in the oven for 15 to 17 minutes. Repeat this process with the mushrooms and roast for 12 to 14 minutes.
• Place the pepitas on a sheet tray and roast for 7 to 8 minutes.
• When all the veggies are roasted, combine all them. Garnish with the toasted pepitas and chives.