Pesto perfection

Fall is definitely upon us,

but with weather lingering in the 80's,

it still feels a bit like summer.

The huzz was home for the weekend, so a home-cooked meal was in order.

And this menu definitely meets the following criteria:

1.)  Shit he couldn't cook for himself.

2.)  3+ veggies...which he probably isn't eating without me.

Enter:  Seasonal transition dinner.

Roasted Chicken Tortellini with Homemade Pesto and Peas

&

Roasted Acorn Squash with Brown-Sugar Butter & Sea Salt

Yum.

When cooking, I rarely measure anything, so bare with me.

(Baking, on the other hand, is a precise science!)

You need approximately 2 cups of fresh basil.

If you are so inclined, you can add other herbs or greens into the mix.

(I added a bit of parsely and spinach...for extra nutritional value.)

Throw this in a blender or food processer along with the following...

Add 1/4 cup of nuts.  Classic pesto recipes utilize pine nuts.

I, however, usually prefer the health benefits (and money saver) of walnuts.

I happened to be fresh out of both, so for this batch, I used almonds.

Whatever you choose!

Add 2-5 cloves of fresh garlic.

The number depends on the size of your bulb and your taste preference.

Add 1/4 of grated Parmesan cheese.

Add 1/8 cup of freshly squeezed lemon juice.

(This adds freshness, a little citrus zip, and preserves the fantastic green color.)

Add approx 1/4 cup good olive oil.

Add salt and pepper to taste.

Thin out, as needed, with your hot pasta water.

Top fresh ravioli and peas with your sauce concoction

and another pinch of Parm!

Because more cheese is never a bad thing. ;)

SOOOO good.

The roasted acorn squash couldn't be any easier...

P.S.  Acorn squash is way underrated.  Move over Butternut.

I digress.

Cut the squash in half.

Scoop out seeds.

Place cut-side down on a microwave-safe plate.

Nuke for 20 minutes, while pre-heating an oven to 375-400 degrees.

Flip par-cooked squash and place in a baking dish.

Add 2 pats of real butter.

Top with a heaping scoop of dark brown sugar.

Sprinkle with cinnamon and sea salt.

Add a touch more butter for good measure.

Bake for 30 more minutes....and voila!  

Scrape with a fork and you have a delicious squash side dish.

(In a totally adorable, natural serving dish!)

Fresh summer herbs and roasted fall veggies.

Who knew?

A match made in culinary heaven!

Bon Apetit!

~Photos by b~