Whole Grain Spaghetti with Winter Herb Pesto and Roasted Delicata Squash
| Serves | 12 |
|---|---|
| Ingredients | Pasta, Squash |
| Menu Part | Entree |
| Cuisine Type | Vegetarian |
Chef Bob Bankert
University of Massachusetts
Amherst, Mass.
Two types of squash—delicata and butternut—along with cashews and pumpkin seeds play starring roles in this pasta dish. It’s completely plant-based, down to the cashew ricotta. Chef Bankert created it to be a winter version of a classic summer pasta dish with the added benefits of ingredients rich in protein, fiber and healthy fats.
Ingredients
Pasta
3 lb. whole grain spaghetti
2 cups reserved pasta water
18 oz. winter herb pesto (recipe follows)
24 oz. delicata squash, cut in half lengthwise, seeded and sliced ¼-in. thick
1 tbsp. olive oil
½ tsp. salt
¼ tsp. ground pepper
18 oz. cashew ricotta (recipe follows)
24 oz. butternut squash-olive oil emulsion
Winter Herb Pesto
2 oz. fresh thyme, roughly chopped
2 oz. Italian parlsey, roughly chopped
½ oz. fresh sage leaves, roughly chopped
10 oz. pumpkin seeds, roasted
4 oz. cashews, roasted
1 oz. fresh, peeled garlic
4 oz. canola oil
2 oz. water
1 tsp. salt
Cashew Ricotta
12 oz. cashews, soaked in hot water for 1 hour
1 tbsp. cider vinegar
2-3 oz. water (reserved from soaking cashews)
1 tsp. salt
1 tsp. granulated garlic
Butternut Squash-Olive Oil Emulsion
1½ lb. butternut squash, peeled and diced in 1-in. pieces
3 oz. onions, julienned
1 tbsp. olive oil
3 cups vegetable stock
1 tbsp. sugar
1 tsp. salt
4 oz. olive oil
Steps
- For winter herb pesto, place pumpkin seeds, garlic, salt and cashews in food processer along with half the oil and water; process until coarsely ground. Add the herbs and process again, adding enough oil and water to emulsify and make a pesto; set aside.
- For cashew ricotta, drain soaked cashews, reserving some of the soaking liquid. Place cashews in food processor with cider vinegar, salt and granulated garlic; process until finely ground. Slowly drizzle in reserved water to create the consistency of ricotta cheese.
- For butternut squash emulsion, in large saucepan, heat olive oil over medium-low heat. Add onions, sugar and salt; sweat until onions are tender. Add the butternut squash and vegetable stock; bring to a simmer. Cook until squash is very tender.
- Place the squash with a little bit of cooking liquid in blender; blend on high until pureed. Slowly drizzle in olive oil to emulsify; reserve warm.
- For pasta, toss the delicata squash with olive oil, salt and pepper and spread out on sheet pan. Roast in 425 F oven for 6 to 8 minutes or until caramelized and tender.
- Cook the spaghetti in boiling, salted water until al dente. Drain, reserving some cooking water.
- For service, place cooked spaghetti in mixing bowl; toss with winter herb pesto and some of the reserved cooking water to create a sauce. Spoon butternut squash emulsion on bottom of each plate; top with the whole grain spaghetti and delicate squash. Spoon a little bit of ricotta on top and serve.
Photo courtesy of Barilla