New favorite meal alert!
I can’t decide what I love most: the pumpkin seed pesto or the caramelized delicata squash. So instead of choosing, I combined them into one dish — and it’s absolutely delicious.
This warm, comforting bowl tastes like fall without relying on the usual orange-hued ingredients. It’s cozy, bright, and full of texture.
Right now I’m obsessed with pepitas. They’re buttery and crunchy; I find myself grabbing a handful whenever I’m in the kitchen. For the pesto I used raw, unsalted pepitas and toasted them briefly for extra flavor. I also used arugula as the green—its peppery bite pairs beautifully with the nutty seeds and parmesan.
The color of this pesto is stunning—greener and more vivid than a traditional basil pesto—and it looks gorgeous swirled into hot pasta.
About pasta: I’ve never been obsessed with tomato-based sauces, so I tend to enjoy pasta prepared in other ways. Whole wheat pasta is my go-to for its chew and nutty flavor, and I love that it now comes in fun shapes. My one lament? I rarely find whole wheat bucatini — those thick hollow noodles are my favorite.
There’s something so irresistible about piping-hot pasta tossed with bright green pesto. The heat slightly wilts the arugula and allows the sauce to cling to each strand.
Delicata squash has become a favorite of mine — richer and creamier than some other winter squashes, and it instantly evokes autumn. When I find it I either pan-caramelize or roast it. For this recipe I cooked the slices in a little butter with smoked paprika, chili powder, and a touch of brown sugar until they were golden and caramelized. They’re so tasty you might be tempted to eat them on their own.
This dish is satisfying, comforting, and fairly wholesome — unless you serve it in a bowl the size of your head, which is always tempting.
Pumpkin Seed Pesto Pasta with Caramelized Delicata Squash
2 to 4
30 minutes
Pin Recipe
Leave a Review »
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 to prevent burning. Transfer the toasted pepitas to a food processor and add the arugula, parmesan, garlic, salt, pepper, and red pepper flakes. Pulse until combined. With the processor running, stream in the olive oil, starting with 1/4 cup; add more if you prefer a thinner sauce. If the pesto seems too thick or chunky, blend in a few tablespoons of cold water to bring it together.
-
Cook the bucatini according to package directions. Drain, then toss the hot pasta with the pesto so the sauce coats the noodles. Add the warm caramelized delicata squash and sprinkle with extra parmesan before serving.
Caramelized Delicata Squash
-
To prepare the squash, heat a large skillet over medium heat and add the butter and olive oil. In a small bowl, combine the chili powder, smoked paprika, brown sugar, salt, and pepper. Add the sliced squash to the skillet, toss in the oil and butter, and sprinkle with the seasoning. Cook the squash on both sides until golden and caramelized. Toss the warm squash into the pesto-coated pasta and serve.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also post a photo of your recipe to the Facebook page.
I appreciate you so much!
Twirl it.