Pumpkin Seed Pesto Pasta with Caramelized Delicata Squash

• Vegetarian

• Produce

  • 3 cups Arugula greens
  • 1 Delicata squash, small
  • 3 Garlic cloves

• Pasta & Grains

  • 1/2 lb Bucatini pasta, cooked

• Baking & Spices

  • 1/2 tsp Brown sugar
  • 1/2 tsp Chili powder
  • 1/2 tsp Paprika, smoked
  • 3/4 tsp Pepper
  • 1/4 tsp Red pepper flakes
  • 3/4 tsp Salt

• Oils & Vinegars

  • 5/16 cup Olive oil

• Nuts & Seeds

  • 2/3 cup Pepitas

• Dairy

  • 1/2 tbsp Butter, unsalted
  • 1/3 cup Parmesan cheese

• Liquids

  • 2 tbsp Water

Found on howsweeteats.com

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
• 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

Directions

• 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 dont 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 youd 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 its 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.