Pesto Pasta with Butternut Squash and Roasted Red Pepper

Preheat the oven to 450ºF.

Put the cubed squash in a bowl, drizzle it with about 1/4 cup of olive oil, sprinkle with salt, pepper, and nutmeg, and toss to coat. Spread the squash onto a rimmed baking sheet. Bake for approximately 25 minutes, or until soft.

Place the red bell peppers on a baking sheet and put it into the oven. Roast the peppers, turning every few minutes until all sides are blackened. Remove the peppers from the oven. Place them in a plastic bag and seal the bag. Or place them in a bowl covered with plastic wrap. Let peppers cool for about 5 minutes, then peel them and remove the seeds. Finally cut 2 of the peppers into chunks.

In a food processor combine the one whole roasted red pepper, herbs, cheese, garlic, lime juice and zest. While the food processor is on drizzle in about 1/3 cup of olive oil until everything is combined

Cook the penne according to box directions. When done drain the pasta but reserve 1 cup of pasta water before draining. Return the penne to the pot, add the pesto and reserved cooking water, and stir to combine. Stir the roasted butternut squash and two roasted red peppers into the pasta.

Serve the pasta, topped with the Pecorino Romano cheese.

Recipe inspired by Rachael Ray’s Pepita Pesto Pasta with Roasted Squash.