Dinner for 2

Pesto Pasta with Squash

Name: Pesto Pasta with Squash
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 1/4 cups cubed butternut squash; 1 1/2 tsp extra virgin olive oil; salt and pepper (optional); 5 oz dry penne pasta; 1/4 cup pesto; 1 cup fresh baby kale; 3/7 cup grated parmesan cheese; 1/4 tsp garlic powder; any additional salt and pepper (optional); parsley to garnish (optional)

$6.28for 450 minServes 2

Roasted butternut squash joins pesto pasta, baby kale, garlic powder, and Parmesan for a warm vegetable-filled meal.

Pesto Pasta with Squash with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Winter squash (butternut, 0.4 lb$1.29/lb typical	0.4 lb	$0.50Typical price
	Pasta, 5 oz$0.10/oz typical	5 oz	$0.50Typical price
	Alfredo, 2.25 oz$0.18/oz typical	2.25 oz	$0.38Typical price
	Kale, 0.25$2.49 each typical	0.25	$0.62Typical price
	Parmesan, 1.5 oz$0.55/oz typical	1.5 oz	$0.80Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.19Typical price
Total for the servings shown		$3.14

Swaps

Swap pasta for egg noodlesabout $0.04/oz more at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepperDried spices (cumin, paprika, chili powder, oregano)

Not included in the cost.

50 minstart to table
Mediumdifficulty
2servings as written
$typical cost tier

American Vegetarian Kid-friendly Budget Dinners Fall

Typical price

$1.57 per serving$6.28 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 1/4 cups cubed butternut squash
1 1/2 tsp extra virgin olive oil
salt and pepper (optional)
5 oz dry penne pasta
1/4 cup pesto
1 cup fresh baby kale
3/7 cup grated parmesan cheese
1/4 tsp garlic powder
any additional salt and pepper (optional)
parsley to garnish (optional)

Steps

Heat the oven to 425 F and spread the squash on a baking sheet with olive oil, salt, and pepper.
Roast the squash for 25 minutes, turning once halfway through.
Boil the penne in a large pot of salted water until tender, then drain.
Return the pasta to the pot and stir in the pesto, kale, garlic powder, and Parmesan.
Fold in the roasted squash and cook over low heat for 2 minutes.