There are times when making “the usual” is just easier than following a recipe. Then there are times when a new recipe actually ends up being easier than “the usual.” Tonight, the later was the case. Awesome!
I found this recipe on The Brick Kitchen blog. I modified the recipe slightly to make it vegan. It gets 5 stars because my husband liked it, Lucky (our dog) liked it, and I got to use ingredients from my garden.
Roasted Delicata Squash and Tomatoes over Spinach Pesto Pasta
Veganized from the original recipe at The Brick Kitchen
1 medium delicata squash (around 1.5 lbs.), unpeeled, halved lengthwise, seeds removed and cut into 3/4 inch thick crescents
1 tbsp plus 1 tsp olive oil
2 large clove garlic, pressed
kosher salt and fresh ground pepper
1 cup grape tomatoes
2 cups hot, cooked long slender pasta of choice (I used whole grain angel hair, about 1/3 of a box)
nutritional yeast, for serving, if desired
for the pesto:
1 1/2 cups tightly packed baby spinach
1/4 cup loosely packed basil leaves
1/4 cup toasted walnut pieces (I used raw walnut pieces)
2 tbsp olive oil
1/4 cup nutritional yeast
2 cloves garlic, smashed
2 tbsp water
Preheat oven to 400 degrees.
Toss squash slices with 1 tbsp olive oil, garlic, a couple pinches of salt and a generous amount of pepper. Spread in a single layer on half of a baking sheet. Toss tomatoes with remaining tsp of oil and a touch of salt. Spread onto other side of baking sheet. Roast for 18 minutes, or until squash is tender and tomatoes have collapsed, flipping squash over halfway through cooking time.
Meanwhile, pulse all pesto ingredients in a food processor until smooth, scraping sides down as needed with a spatula. Toss hot pasta with pesto.
To serve, top pasta with roasted squash and tomatoes and sprinkle with nutritional yeast, if desired.
…. and here is Lucky enjoying some squash.