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Cavatelli with Roasted Squash Pesto

If you love pasta...and you love roasted winter squash, then this dish will take you food heaven. Making pesto from roasted squash results in a creamy sauce without the fat of dairy. This main course pasta dish is just gorgeous...period. 


2 yellow onions -- thick half moon slices 
1 butternut squash -- peeled, seeded, cut into 1 inch pieces 
1 pinch sea salt 
1 teaspoon dried basil 
2 tablespoons barley malt or brown rice syrup
2 tablespoons mirin 
1 cup sunflower seeds -- lightly toasted 
1/2 cup unsweetened soy or almond milk 
1 pound cavatelli pasta 
1/4 bunch flat leaf parsley -- finely minced 

Preheat the oven to 350 degrees. Combine the onions and squash a shallow baking dish; sprinkle lightly with salt and basil, and drizzle generously with barley malt and mirin. Cover and bake for 35 minutes. Remove the cover and bake about fifteen minutes or until the vegetables are quite soft and just beginning to brown. 

Transfer roasted vegetables to a food processor. And sunflower seeds and milk. Puree until smooth, adding more milk for thinner consistency. Transfer pesto to the saucepan and keep warm over low heat while cooking pasta. 

Cook the pasta until tender in a large pot of boiling, lightly salted water. Drain well. Transfer to a serving bowl and immediately spoon pesto worked. Mix well to coat and serve immediately, garnish with parsley. 


Ergo Chef
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