Ingredients
Small butternut squash1
Penne
Olive oil2 tbsp
Salt
Pepper
Shaved Parmigiano Reggiano
FOR THE PESTO
Olive oil2 cups
Grated Parmigiano Reggiano1 1⁄2 cups
Basil2 cups
Mint3⁄4 cup
Garlic4 cloves
Steps
- Cut squash in half lengthwise, remove seeds, coat inside of squash with olive oil and season with salt and pepper, place cut side down on baking sheet and roast at 400° F for 25-30 minutes.
- Remove skin from squash and cut into 1 inch cubes.
- Cook penne pasta to al denté.
- Drain pasta and toss with pesto add squash and top with.
- PESTO
- Place basil, mint, garlic in a blender with 1 cup of the olive oil and blend, add remaining olive oil in a slow stream until you reach the desired consistency, stir in Parmigiano and salt to taste.
- Enjoy!
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