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Homemade Pesto Pasta Recipe with Roasted Squash HOMESTEAD COOKING (Winter Squash Recipe)
Jul 3, 2024
Squash Recipe | Pesto Pasta with Roasted Squash | Homestead Cooking
Today we are sharing our go to meal of roasted squash made with our homemade garlic scape pesto. This recipe is perfect on the pasta of your choice
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0:00
Well, it is time once again for another squash recipe
0:03
This has become kind of a go-to for us, and so I thought, I might as well share it with you
0:08
because it's one of our favorites, to be honest. Now, it's very, very simple
0:13
Pretty quick, considering it's a homemade meal, and I'm going to walk you through it
0:17
So first thing we need to do is roast some squash. So we just make kind of those little one inch, one-and-a-half-inch cubes
0:23
We use our candida-cook-neck. Butternut works fantastic as well, but you want something that stays pretty firm when you cook it
0:30
So two cups of that, just a little drizzle of olive oil and some pepper
0:38
Okay, a lot of pepper. That's where measuring kind of comes into play
0:44
And a little bit of salt. And basically all we're going to do is toss it around
0:56
And spread that onto our cookie sheet. with our little, it's not parchment, but the silicone kind of protective cover
1:06
And we're gonna roast this in the oven for 25 minutes. I do find sometimes I broil it off right at the end just to kind of get those crispy edges because I like that It not required but I recommend it So we going to do that and then we going to move on So basically you are frying up an onion nice small onion
1:24
We're going to get that till it's nice and kind of, you know, that translucent sort of starting to brown
1:30
And then tonight we're putting it with our goose breast. Now this is already cooked and sliced, beautiful meat
1:36
You can put any meat you want into this, whether it was chicken, rabbit, beef sliced beef will work very much the same way but what I do is I don't want
1:45
this over cooked so I just kind of am gonna toss it in right at the end to just fry up a little tiny bit and heat up so we're gonna hold on to that let the
1:54
onions cook and we're gonna get our pasta started because we're only about
1:58
15 minutes or so away from putting this all together in a dish so as you can
2:03
see our onions are nice and brown our pasta is basically cooked up and our squash
2:09
is broiling at the moment to get nice brown and crispy. So we're going to put our meat into the frying pan now and get
2:18
that started to get warm. And we're going to work on our quote sauce. Our sauce for this
2:24
is very simple Two little pucks of our homemade garlic scape pesto Each puck is probably about a quarter of a cup I going to say I do tend to make my Pesto quite dry You can see that here So what I do is put a little bit of extra olive
2:41
oil in now and some water out of my pasta and swirl it around until it's kind of liquidy
2:46
enough to coat everything. So that's where we're at right now. So we put in a little bit
2:52
of olive oil and we're just going to put in a little bit of water from that pasta and we're
2:57
just gonna get it swirling around. You could just use olive oil, but I don't like it to be that greasy
3:02
That's why I switched to using the moisture from the pasta. But I might have to add a little bit more, to be honest
3:13
Each thing of pesto seems to come out a little bit different. Some are thicker than others because they were from different batches
3:19
Nope, that looks really good. Perfect. So we're going to drain off our pasta, get it in here with our meat and onions, and then we're going to toss a squashy
3:27
right at the end. So our pasta is in there. We're just going to toss it around, as you can see. Get that pestle covering everything
3:35
Oh, it looks perfect already. It smells amazing. I wish you could smell it
3:41
Like I said this is a go super simple recipe And you can use whatever meat you want in there like I said we just happen to have
3:57
this wonderful half goose breast that we'd already cooked if you haven't already cooked it
4:03
make sure you fry it with your onions and get it all well cooked before you mix it in here obviously
4:09
and our next step is going to be getting our canada cookneck squash from the oven and tossing it in
4:14
here. There it is. As you can see it's kind of just gotten a little bit crisp up
4:18
Almost burnt. I almost got complacent there. Woo, my ovenettes are really getting hot. Toss it in there. A little bit of salt
4:28
Just to give it a bit more flavoring. I don't do too much because people can put what
4:34
they want on it at the time. Toss it in. And voila. That's going on our plates and it's that same
4:44
simple. Once it's on the plate, I put Parmesan cheese and dried parsley on top just to make it look pretty
4:52
And Bon Appetit. And there we are. Of course, I like my cheese. And then just a little bit of parsley. This was dried out of the garden last fall
5:05
And there we go. Let's go eat
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