acorn squash linguine
**makes 2-3 servings
Ingredients
1 acorn squash ( peeled + cubed )
2 C sliced mushrooms
1 diced red pepper
3/4 C fresh basil pesto
250g linguine ( about half pkg )
1/2 tsp crushed red pepper flakes
salt + pepper to taste
1/4 C pumpkin seeds
1 tsp olive oil
Basil Pesto
1 C fresh basil leaves
2 tbsp olive oil
1 tsp salt + pepper
1 garlic clove
1/4 C pine nuts
Try this super easy and tasty acorn squash pasta. This dish only requires a few simple plant based ingredients making it the perfect dinner to whip up during the week.
Bake the squash on a parchment lined baking sheet at 400F for 35 minutes or until golden. Set aside.
Combine all pesto ingredients in a food processor and blend until smooth. Set aside.
Sauté mushrooms, and diced red pepper on medium heat in olive oil stirring often for 5 minutes. Add salt + pepper to taste. Set aside.
Bring a large pot of water to a rapid boil and add the linguine. Cook for 8-10 minutes until al dente. Drain and toss with a tiny bit of olive oil to prevent the pasta from sticking.
Gently toss the pasta and fresh basil pesto until fully coated. Add the baked squash, red pepper flakes, sautéed veg mixture and pumpkin seeds. Toss and top with fresh basil leaves.
Serve while hot.
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