- 6 ounce bowtie (farfalle) pasta, dry
- 1/2 tablespoon olive oil
- 16 oz shrimp, peeled and deveined
- 1/4 cup chicken broth, low-sodium
- 4 teaspoon pesto
- 4 cup, cubes butternut squash
- 1/4 medium onion
- 1 tablespoon grapeseed oil
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper, ground
- 1/4 cup almonds, sliced
- Preheat oven to 425 degrees Farenheit.
- If not already done, cut the squash into 1 inch cubes (Peel the squash with a vegetable peeler, then use a large chef’s knife to cut into cubes.); chop onion.
- Mix the squash, onion, grapeseed oil, salt, and pepper in a large bowl; toss to coat evenly. Add to a large baking sheet, spread into a single layer, and cook for 45-50 minutes. Sprinkle with almonds once done cooking.
- Meanwhile, cook pasta as directed on package, reserving 1/3 cup of the cooking liquid for later.
- Heat olive oil in a large skillet over medium. Add peeled and deveined shrimp; cook for 5 minutes, turning occasionally to cook evenly. Remove shrimp and set aside.
- Add broth to skillet and cook until mostly evaporated. Add reserved water and pesto; cook until heated through. Remove from heat, add shrimp back in, and toss to coat evenly.
- Serve shrimp over pasta with roasted squash on the side.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie