Spaghetti Pesto with Butternut Squash - Innit

Ingredients

4 Servings

Produce

  • Garlic Clove 2 cloves

  • Fresh Butternut Squash 1/2

  • Sage Leaf 1/4 bunch

  • Fresh Basil 1 bunch

Spices

  • Kosher Salt 1/2 teaspoon

Dairy & Eggs

  • Grated Parmesan Cheese 1/4 cup

Pantry

  • Olive Oil 7/12 cup

Dry Goods

  • Wheat Spaghetti 1/2 pound

  • Pine Nuts 1/4 cup

Preparation

  1. Preheat

    Preheat the oven. Line sheet pan with foil.

    Connect Oven
  2. Pesto Creation

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

    • 1 bunch Fresh Basil
    • 1/4 cup Pine Nuts
    • 2 cloves, peeled Garlic Clove
    • 1/2 cup Olive Oil
    • 1 pinch Kosher Salt
    • 1/4 cup Grated Parmesan Cheese
  3. Roast Butternut Squash

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

    • 1/2, diced Fresh Butternut Squash
    • 1 tablespoon Olive Oil
    • 1/2 teaspoon Kosher Salt
    • 1/4 bunch, hand torn 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.

    • 1/2 pound Wheat Spaghetti
    • teaspoon Water
    • 1 tablespoon Kosher Salt
  5. Serve and Enjoy!

    Pair with your favorite music!

Nutrition

  Amount per
serving
Daily value percentage
Calories 620 kcal  
Total Fat 37.0 g 47%
Total Saturated Fat 6.0 g 28%
Unsaturated Fat 31 g  
Low Cholesterol < 5 mg 1%
Sodium 410 mg 20%
Total Carbohydrate 59 g 22%
Good Source: Fiber 5 g 19%
Sugars Total 4 g  
Good Source: Protein 12 g 24%
Good Source: Vitamin C 28 mg 30%
Calcium Ca 174 mg 15%
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By Innit Culinary Team