Squash pesto spaghetti dish for adults. Last week I had posted regarding double dipping meals, cooking for a little baby but also preparing something for ourselves. While Lily was enjoying her butternut squash carrot meal, we were enjoying a butternut squash pesto pasta bowl. The turn out was two birds with one stone. At first combining the butternut squash with pesto seemed different and a bit odd but in the end it was a delicious decision. If you’d like to try it out I’m including the directions below.
Butternut Squash pesto spaghetti dinner:
Preparation time: for me an it was an estimated 85 minutes
- 1 Butternut squash (halved)
- 1.5 tablespoons of olive oil for butternut squash(butter can be used as a substitute) [Estimated quantity, you can put as much as you feel you want on your squash]
- 1 tablespoon of olive oil for the garlic and peppers
- 1 tablespoon of salt
- baby bell peppers (as much as you prefer)
- 2 cloves of chopped garlic
- Pesto sauce
- Wash butternut squash and cut it in half. Scoop out the middle and clean seeds.
- Toss the seeds in a light coating of olive oil and salt. Toast the seeds in the oven for about 10 mins at 325 degrees.
- Rub olive oil on the butternut squash and sprinkle lightly with salt.
- Bake at 375 degrees for 65 mins total.
- At 45 mins. of baking I check the tenderness of the butternut squash by poking a fork into it and switched the position of the halves (to create a more even cook) and cook it for another 20 mins.
- Take out the butternut squash and let it cool for at least 10 mins.
- Cook pasta.
- In a frying pan, put in your chopped garlic, baby bell peppers and olive oil. Simmer for a few mins until the garlic turns golden but don’t let it burn.
- Pour the pesto sauce (I add a little bit of milk to my pesto sauce) into the frying pan and combine with the garlic and peppers.
- Cut butternut squash into cube pieces.
- Mix pesto sauce with peppers and garlic into your pasta.
- Stir in the butternut squash cubes.
- Top with toasted butternut squash seeds.
- Most importantly, enjoy!