Ingredients

Squash

• 1 medium butternut squash (prepare this first—see instructions in step 6)
• Fresh thyme
• 2 T butter
• S & P

Pesto

• 1 lb spaghetti cooked al dente
• 1 large bunch basil (about 3 cups packed)
• 1/3 cup pine nuts
• 4 cloves garlic
• 1/4 cup parmigiano-reggiano or pecorino romano cheese
• 1/3–1/2 cup extra virgin olive oil
• Kosher salt
• Black pepper

Instructional Videos

1. Peel the Garlic

There’s 6 more videos!

2. Wash the Basil

 

3. Toast the Pine Nuts

Mise en place

4. Process Everything

5. Process More!

6. Squash: Cool It

Cut squash in half lengthwise and scoop out seeds. Place face-up in baking pan and pat with butter. Salt and pepper generously, then top each half with a few thyme sprigs. Bake in 400° oven for 40 minutes to an hour—it really depends on the size of the squash, but it should be soft all the way through.

7. Combine and Serve

Variations
Sprinkle some Pimentón de la Vera on the squash
Make Pesto alla Genovese: Add 1 cup cooked green beans or haricots verts (not too soft! but don’t just blanch them) and 1 or 2 (depending on size) Yukon gold potatoes, diced and boiled until tender.

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