Spaghetti with creamy pumpkin pesto, braised pumpkin cubes and Parmesan

Ingredients for 3 servings:

• 400 g butternut squash
• 2 garlic cloves
• 30 g macadamia nuts
• 1 tbsp rapeseed oil
• 100 g olive oil
• 60 g Parmesan
• 1 tsp salt
• some pepper
• some thyme
• 2 pinches of spice mix (Just Spices Pumpkin Pie Spice), optional
• 240 g spaghetti
• e.g. Parmesan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Peel, deseed, and finely dice the pumpkin. Peel and halve the garlic. Roast the macadamia nuts without oil, then set aside. Heat the rapeseed oil and fry the pumpkin cubes over medium heat for about 15 minutes. Add the garlic halfway through cooking. Increase the heat again and roast the pumpkin for a few minutes until golden brown. Remove 150g of pumpkin and the garlic and puree with olive oil. Add the nuts and Parmesan and puree well again. Finally, season the pesto with salt, pepper, and thyme, optionally with Just Spices Pumpkin Pie Spice. Cook the pasta according to the package instructions, reserving some of the pasta water. While the pasta is still dripping wet, toss it with some of the pesto, adding a little more pasta water if necessary. Serve the pasta with another dollop of pesto, braised pumpkin cubes, and Parmesan. Notes: If the pesto is too creamy for you, you can add more olive oil. Simply pour the remaining pesto into a jar, cover with oil and refrigerate.