Spaghetti Pesto with Butternut Squash - Innit

Ingredients

4 Servings

Produce

  • Fresh Basil 1 bunch

  • Fresh Butternut Squash 1/2

  • Garlic Clove 2 cloves

  • Fresh Sage Leaf 1/4 bunch

Spices

  • Salt 1/2 tsp

Dairy & Eggs

  • Grated Parmesan Cheese 20 g

Pantry

  • Olive Oil 135 mL

Dry Goods

  • Pine Nuts 35 g

  • Wheat Spaghetti 230 g

Preparation

  1. Preheat

    Preheat the oven to 220C.

    Connect Oven
  2. Pesto Creation

    Prepare ingredients. Add all ingredients to a blender/food processor. Blend until smooth.

    • 1 bunch Fresh Basil
    • 35 g Pine Nuts
    • 2 cloves, peeled Garlic Clove
    • 120 mL Olive Oil
    • 1 pinch Salt
    • 20 g Grated Parmesan Cheese
  3. Roast Butternut Squash

    Toss squash with olive oil. Season with salt & sage. Cook for 25 minutes.

    • 1/2, diced Fresh Butternut Squash
    • 1 Tbsp Olive Oil
    • 1/2 tsp Salt
    • 1/4 bunch, hand torn Fresh Sage Leaf
  4. Boil Spaghetti

    Bring a large pot of water to a boil; add salt. Cook spaghetti until al dente, firm to bite but not soft.

    • 230 g Wheat Spaghetti
    • tsp Water
    • 1 Tbsp Salt
  5. Serve and Enjoy!

    Pair with your favorite music!

Nutrition

  Amount per
serving
Daily value percentage
Calories 580 kcal  
Total Fat 36.0 g 46%
Total Saturated Fat 6.0 g 28%
Unsaturated Fat 30 g  
Low Cholesterol < 5 mg 1%
Sodium 410 mg 20%
Total Carbohydrate 52 g 19%
Good Source: Fiber 4 g 14%
Sugars Total 3 g  
Excellent Source: Protein 11 g 22%
Good Source: Vitamin C 13 mg 15%
Good Source: Calcium 141 mg 10%
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By Innit Culinary Team