Dinner · Whole Foods Chelsea

Roasted Winter Squash Pasta with Pesto and Toasted Walnuts

Serves 2 · 20 min active · 35 min totalAbout $1.33 per serving

Ingredients

• Winter Squashes$1.66/lbreg. $1.99 to $2.79/lb
• Pastas, Olive Oils and Olives16% off
• Fresh Pesto, 6.5 oz11% offreg. $8.29
• Walnuts*1/4 cup
• Salt, pepper, olive oilas neededpantry

* Not on sale. You may already have it; if not, grab it with the sale items.

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
2. Peel the winter squash, remove the seeds, and cut it into 1-inch cubes. Spread the squash cubes on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly. Arrange the cubes in a single layer for even roasting.
3. Roast the squash in the oven for about 25 minutes, or until the cubes are golden and fork-tender. Flip the pieces once halfway through roasting for even color.
4. While the squash roasts, bring a large pot of salted water to a boil. Cook your pasta according to the package instructions. Reserve about 1/2 cup of the pasta cooking water before draining.
5. To toast the walnuts, place them in a small dry skillet over medium heat. Stir frequently for 3-4 minutes, until they are fragrant and golden brown. Transfer to a cutting board and roughly chop if desired.
6. Return the drained pasta to the pot or to a large mixing bowl. Add the roasted squash and fresh pesto. Stir gently to combine, adding a splash or two of the reserved pasta water as needed to loosen and coat the pasta and squash in the pesto right before serving.
7. Top the pasta with the toasted walnuts and a few extra grinds of black pepper if desired. Serve immediately.

Tips

• If the winter squash is tough to peel, microwave it for 1-2 minutes to soften the skin slightly.

Sale prices as printed in the Whole Foods Chelsea ad for this week; cost per serving is an estimate.