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Preheat your oven to 400 degrees F.
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Line a large cookie sheet with parchment paper.
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Spread your cubed butternut squash over the pan.
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Lightly spray your squash with the cooking spray.
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Sprinkle with S & P.
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Roast your squash for 30 to 40 minutes (until fork tender).
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Meanwhile prepare your pesto and pasta.
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Cook your black bean penne according to package directions, drain and reserve ¼ cup pasta water for the pesto (note, I followed the al dente cooking time). Don’t forget to salt your pasta water.
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Stuff your power greens into a large food processor and pulse a couple of times to break them down so you can add more ingredients.
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Add the pumpkin seeds, ½ the cheddar cheese, and garlic powder to the food processor.
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Pulse a few times to begin breaking down the new ingredients.
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Turn the processor to a medium setting and drizzle in the pasta water.
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Process until mixture is the consistency of a traditional pesto. Taste it and add more seasoning if necessary.
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Add the roasted squash, the cooked penne, and the pesto to a large mixing bowl and toss to combine.
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Spoon into serving bowls, top with shaved cheddar, and EAT!!!