Fresh Homemade Pesto on Rice Pasta with Glazed, Baked Acorn Squash
This pesto is made with a miso base, fresh basil and pinon (pine) nuts. It is served on purchased rice pasta with glazed baked acorn squash slices. This is a fast, easy every-day meal.
Pesto with Basil and Baked Acorn Squash:
Cook rice pasta according to the directions on the package.Suggestion: Tinkyada Penne. (After draining the water, spray with spray-on oil.)
2 cloves garlic
4 ounces fresh basil leaves
3 tablespoons of brown rice miso
1/4 cup pinon nuts
4 tablespoons olive oil
2 tablespoons water
Place garlic in food processor. Process until minced. Add basil, miso and pinons. Drizzle in oil and water. Process into a paste.
Place drained, cooked pasta in a serving bowl. Add pesto and toss. Serve with glazed squash.
1 tablespoon olive oil
2 tablespoons rice syrup
1 teaspoon tamari
1 tablespoon mirin wine
Cut squash in half and remove seeds. Cut squash into quarters and slice the quarters into 1/2” slices. Oil baking sheet and place slices on top. Drizzle with glaze. Bake in oven at 400 degrees for 15 minutes.