Apr 182016

Made-up (Meatless) Monday: Butternut Squash and Kale Pesto

It was another scavenging dinner. There was a lot of food in the fridge that was passing its freshness peak and I didn’t want to toss it. So, here’s what I grabbed from the fridge and what I did with it:

  • Leftover already cooked Farfalle pasta
  • Butternut squash (cut into small ¾ inch pieces) which I drizzled with olive oil and roasted with one medium onion, chopped. 425° for about 20-25 minutes.
  • Kale greens and baby spinach (made into a pesto by combining it with garlic, parmesan, olive oil, a squeeze of fresh lemon juice, salt and pepper and walnuts—whirled it all around the food processor)
  • Toasted a handful of walnuts – 350° oven for about 8 minutes
  • Heated some water to boiling, added the cooked bowties to refresh them. Drained the pasta, reserving about ¾ cup pasta water.
  • In a large bowl mixed reserved water, pasta and some crumbled goat cheese together until the cheese melted and made a nice sauce.
  • Added 2 large tablespoons of the pesto and then added about ½ the roasted butternut squash and onions to the bowl.
  • Stirred it all up.
  • Topped with the toasted walnuts.

I now have evidence that I am genius. This was delicious. And used up a lot of ingredients that were nearing their end. Well, I did have evidence until I ate it, ALL! Chances are you’ve got your own delicious combination of ingredients in your kitchen – let us know what you put together the next time you scavenge!

Christine

Very excitable and prone to fits of glee, Christine cooks on a vintage 1950 General Electric double-oven stove, does not have a dishwasher unless you count the husband, and is guilty of posting cat cuteness on the interwebs. She photographs and blogs about food and other joyful topics from her home in Vermont.

Co-Author of Garden Candy Basics

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