Penne Pasta with Kale Pesto and Butternut Squash October 15, 2015 13:40

1 lb Penne Pasta (organic or imported from Europe)
2 lb butternut squash
1/2 jar Healthy Gourmet Kitchen Kale Pesto
1 tablespoon olive oil
Salt and pepper (optional)

Wash and peel butternut squash.

Preheat oven to 350 F.

Cut butternut squash into chunks about 1 inch by 1 inch.

Lightly oil 2 cooking sheets using 1/2 tablespoon of the olive oil, use the other half tablespoon of oil to lightly coat the butternut squash. Spread the butternut squash on the two cooking sheets leaving space between the cubes. Season the squash with salt and pepper to taste.

Roast at 350f for 30 - 40 minutes.

Meanwhile bring a pot of water to boil. Cook the penne pasta according to directions, check to see if pasta is done 3 minutes before package cooking time. Pasta should be cooked al dente ('firm to the bite'), it's not meant to be soft. Pasta cooked al dente has a low glycemic index, overcooking pasta boosts the GI.

Scoop half a jar kale pesto into bowl intended for pasta.

When pasta has completed cooking, drain but do not rinse! Save up to 1/2 cup of the cooking water if necessary to add a little bit at a time to sauce to make the sauce adhere better to the pasta.

Add drained pasta to bowl with pesto and toss. Place serving on plate (one cup pasta) and add roasted butternut squash and gently toss.

Serve warm with optional freshly grated Parmesan cheese.