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Butternut Squash Pasta with Autumn Herb Pecan Pesto

I made today on my local CBS station, highlighting the flavors of the season, main ingredients available at tomorrow morning's Tulsa Farmers' Market on Cherry Street.

For the Pesto:
1 cup fresh sage (can sub any other fresh herbs of choice)
1 cup fresh spinach
1 cup raw pecans
1/3 cup pecan oil
1 lemon, juice only
pinch of lemon zest
1-2 cloves fresh garlic
generous pinch Himalayan pink salt

For the Pasta:
1 butternut squash, peeled
Pecan oil, to taste
Salt & pepper, to taste

Combine pesto ingredients in a food processor or blender and process until well combined.
Store pesto in an airtight container in the refrigerator until ready to use.

Spiralize or julienne peel the squash to create pasta noodles.

Toss the noodles in a bit of pecan oil, sea salt & pepper & allow to soften, about 15 minutes. Alternately, you can blanch the noodles in boiling water for about 2 - 3 minutes, if you prefer the consistency of a softer, cooked noodle.

Coat the noodles with the pesto. Garnish with a few sage leaves and crumbled cashew cheese or goat cheese to serve.

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Comment by Karen Cacciola on February 17, 2016 at 3:11pm

sounds delicious

Comment by Kyrthlyn J. Rhoda on January 17, 2016 at 7:29pm


Comment by Islegirl on November 28, 2015 at 2:21pm

Wow!  This looks and sounds scrumptious!  Can't wait to try it.  Thanks so much Penni.


Comment by HippyDaisyChick on November 24, 2015 at 7:34am
This looks amazing!

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