Spaghetti with roasted butternut squash, mozzarella and pesto

Sometimes we feel like a change, don't we? These spaghetti with roasted butternut squash, mozzarella and pesto is a fresh and different alternative to eat delicious pasta.

At home we love pumpkin, a vegetable that roasted (it gives a different touch to every dish) can help you make many varied and delicious recipes, such as creams, as garnish with meat or fish, for pasta, biscuits and even chocolates! (yes yes, what you hear, if you mix it with melted dark chocolate, you can form balls and then refrigerate them and you have them ready! 

But without going over the hills of Ubeda as they say, let's focus on this spaghetti:

INGREDIENTS: ( 4 persons)

• 400 gr of whole wheat spaghetti
• 200 gr of pumpkin
• 12 cherry tomatoes
• 1 ball of mozzarella fresh
• 3 handfuls of walnuts
• 1 container fresh basil
• 50 gr grated Parmesan cheese
• 1 clove of garlic (optional)
• Aove
• Salt 
• Pepper 

STEP BY STEP RECIPE:

1. Preheat the oven to 200ºc. We split the pumpkin, Remove the skin (you can also buy it already cut and peeled), cut into pieces, place them in a baking dish, season with salt and pepper, add a drizzle of olive oil and roast. The time varies according to the oven, the size of the pieces and the type of pumpkin. It will take between 25/45 minutes, so what you have to check is that it is tender and not burnt. If it is not tender and the edges are burning, lower the temperature to 160º.
2. In a large saucepan, bring the water to a boil, and when it boils, add a spoonful of salt and add the spaghetti. Boil until al dente (see the time on the manufacturer's package).
3. Meanwhile we make the pesto sauce. In a blender put the walnuts, basil, only the leaves, (about three handfuls) a pinch of salt, grated Parmesan, and 100 ml of extra virgin olive oil. Whisk until you get a creamy sauce. Some people like it lumpy, others very blended (if you see that it is too thick you can add a little more oil). Some people also like garlic in the pesto, add it at the beginning if you like it. I prefer without.
4. Cut the tomatoes in halves, the mozzarella in cubes and the pumpkin once roasted.
5. Drain the spaghetti, add the tomatoes, cheese and squash, and pesto sauce to taste and stir to soak the spaghetti well.
6. Serve and garnish with basil leaves and nuts.

I hope you liked these spaghetti with roasted pumpkin, mozzarella and pesto.

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love, 

Mireia Alum