Sage Pesto and Delicata Pasta Salad

For Roasted Delicata Squash:
1 delicata squash

2 tablespoons extra virgin olive oil

sea salt and black pepper

For Sage Pesto:
1 packed cup of flat-leaf fresh parley

3/4 cup toasted walnut halves

2-3 medium garlic cloves

6-7 large fresh sage leaves

1/2 cup toasted walnut oil or olive oil

salt and pepper

For Pasta:
1 lb. penne

1/2 cup finely grated parmigiano-reggiano cheese

Preheat oven to 425 degrees. Bring a large pot of water to boil.  Line a pan with tin foil or parchment paper. Trim the ends of the delicata squash and slice it in half lengthwise.  Scoop out the seeds. Cut each half into 1/2 inch half-moon slices and place on the sheet pan. drizzle with olive oil, salt and pepper and evenly spread so they are not touching. Roast for 20-25 minutes, flipping halfway until they are tender and caramelized.
As the squash is roasting, prepare the pesto. Combine, parsley, walnuts, garlic cloves and fresh sage in a food processor, pulse until coarsely chopped. Add the oil and process until smooth. Season with salt and pepper and transfer to a bowl. Add with a touch of lemon juice or zest for a nice flavor addition.
As the squash is finishing, add the dry pasta to the boiling water, cooking to al dente. When draining the pasta save a cup of the water for later use. Transfer the pasta back to the pot and add the sage pesto and grated parmigiano-reggiano, and toss until evenly coated, adding some reserved water as needed to make it creamy.
Serve pasta topped with roasted delicata squash pieces and more cheese.


Autumn Salad with Brussels Sprouts and Butternut Squash

3 cups brussels sprouts

1 butternut squash

5 tablespoons olive oil

3 tablespoons maple syrup

1/2 teaspoon cinnamon

1/2 cup pumpkin seeds

1 cup cranberries

Preheat oven to 400 degrees and grease a foil-lined baking sheet with 1 tablespoon olive oil. Trim brussels sprouts ends and cut in half. In a medium bowl mix sprouts with 2 tablespoons olive oil and salt. Place on baking sheet cut-side down and bake for 20-25 minutes, flipping the last 5-10 minutes for even browning.
Peel and seed the butternut squash and cut into bite-size cubes. In a medium bowl, combine the squash cubes, with 1 tablespoon olive oil, maple syrup, and cinnamon. Roast on a foil-lined baking sheet at 400 degrees for 20-25 minutes, flipping halfway through. You can roast the sprouts and squash at the same time in the oven.
When done roasting, combine the brussels sprouts, butternut, pumpkin seeds and cranberries in a bowl and serve!

Helpful tip! This dish goes great along side a roast chicken or turkey and roasted tofu or chickpeas. It also can go well over a bed of kale, wheatberries or wild rice.