Dinner for 4

Squash Pesto Pasta

Name: Squash Pesto Pasta
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 small butternut squash; 3 tbsp rapeseed oil; large bunch of parsley; large bunch of basil; 20 g cashew nuts toasted and chopped; 1 clove garlic crushed; 1 lemon zested and juiced; 1 tsp chilli flakes (optional); 350 g pasta; 30 g parmesan or vegetarian alternative

$6.05for 440 minServes 4

Roasted squash and pasta are tossed with a fresh parsley-basil pesto, lemon, cashews, and Parmesan.

Photo: bbcgoodfood.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Winter squash (butternut, 1.5 lb$1.29/lb typical	1.5 lb	$1.94Typical price
	Fresh herbs (cilantro, 0.5$1.49 each typical	0.5	$0.74Typical price
	Nuts and seeds, 0.75 oz$0.70/oz typical	0.75 oz	$0.49Typical price
	Garlic, a little$0.75 each typical	a little	$0.08Typical price
	Lemons and limes, 1$0.60 each typical	1	$0.60Typical price
	Pasta, 12 oz$0.10/oz typical	12 oz	$1.23Typical price
	Parmesan, 1 oz$0.55/oz typical	1 oz	$0.58Typical price
Total for the servings shown		$6.05

Swaps

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

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blends

Not included in the cost.

40 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

Italian Vegetarian Kid-friendly Budget Family Dinners Fall

Typical price

$1.51 per serving$6.05 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 small butternut squash
3 tbsp rapeseed oil
large bunch of parsley
large bunch of basil
20 g cashew nuts toasted and chopped
1 clove garlic crushed
1 lemon zested and juiced
1 tsp chilli flakes (optional)
350 g pasta
30 g parmesan or vegetarian alternative

Steps

Heat the oven to 425°F, cube the squash, and toss it with 1 tablespoon oil.
Roast the squash on a baking sheet for 20 minutes until tender.
Boil the pasta in salted water for 10 minutes, then drain it.
Blend the parsley, basil, cashews, garlic, lemon zest, lemon juice, chili, and remaining oil into pesto.
Toss the pasta with the pesto and squash, then top with Parmesan.