Roasted Butternut Squash and Arugula Pasta with Pesto & Burrata

Roasted Butternut Squash and Arugula Pasta with Pesto & Burrata

1 butternut squash, peeled and cubed or 1 12 oz bag of prepared butternut squash

1 yellow onion, sliced

4 cloves garlic

2 cups, bowtie pasta, rigatoni, shells - or whatever you have on hand (you can also just do this recipe with all squash and arugula, just double the squash quantity)

1/2 cup, pine nuts, toasted

4 ounces of burrata

2 cups fresh arugula

4 tablespoons pesto

2 tablespoons olive oil

kosher salt and fresh ground pepper

Directions:

1. Preheat oven to 400 degrees. Scatter butternut squash, onion, and 4 cloves of garlic on sheet pan, drizzle with olive oil and season with kosher salt and fresh ground pepper. Roast for 20 minutes.

2. In a small skillet, toast 1/2 cup pine nuts. You could also use walnuts or pistachios.

3. When squash has about 10 minutes left, bring water to a boil and cook pasta. Once squash is done remove from oven and set aside. Drain pasta and add to serving bowl. Then add onions, garlic and squash and sheet pan liquid directly to your pasta. Toss.

4. Then add your 4 tablespoons of pesto, and lightly toss. Then add your fresh arugula and lightly toss. Top your bowl of pasta (or just squash and greens) with 4 ounces (1 ball) of fresh burrata. Sprinkle with your toasted pine nuts and red pepper flakes if you wish.