Roasted Butternut Squash, Zucchini and Arugula Pesto Pasta
1 small butternut squash, peeled, seeded, and cut into ¾-inch pieces
1 medium zucchini, ends trimmed and cut into ¾-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons neutral vegetable oil, such as grapeseed, safflower, or refined avocado
2 handfuls baby arugula
8 ounces pasta (shells or fusilli are good)
The Arugula Pesto
¾ cup packed arugula
¾ cup packed basil leaves
⅓ cup hulled sunflower seeds, walnuts pieces, or pine nuts
1-2 cloves garlic, roughly chopped (to taste)
5 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper
1 tablespoon lemon juice
2 tablespoons nutritional yeast or vegan parmesan cheese
Preheat your oven to 400F and line two baking sheets with parchment or foil.
Place the butternut squash in a mixing bowl and toss it with 1 tablespoon of the neutral oil, then transfer it to one of the baking sheets. Toss the zucchini pieces with the remaining tablespoon oil, then transfer them to the other baking sheet. Season the squash and zucchini with kosher salt, freshly ground pepper, and garlic powder to taste, then transfer both baking sheets to the oven.
Roast the zucchini for 25-30 minutes, or until tender and browning. Roast the squash for 40 minutes, or until the squash is fork tender and browning at the edges.
While the vegetables roast, make the pesto. Place all ingredients into a food processor and process till the pesto is relatively smooth, but some pieces of the seeds are still visible. Taste and adjust salt, pepper, lemon, and nutritional yeast to taste.
Bring a large pot of salted water to a boil. Cook your pasta according to package instructions. When the pasta is ready, transfer it to a large mixing bowl.
Add the roasted butternut squash and zucchini, then the raw arugula. Add the pesto, using just enough to coat all of the pasta and vegetables well. Taste the pasta salad and adjust salt and pepper as needed. Serve.