Dill, Basil & Walnut Pesto Casarecce with BBQ Squash

This recipe is all about capturing the beauty of Fall but still holding on to the end of a gorgeous Summer we had. This fresh pesto is paired with BBQ squash for a simple and light pasta to ease into the cozy and warm flavours of our Fall season!


500 g Casarecce Pasta or your favourite Pasta

2 cup butternut squash, cut in 1 inch cubes

1 tbsp. oil

1 cup fresh dill, chopped

1 cup fresh basil, chopped

2 garlic cloves

¾ cup olive oil

½ cup grated Parmigiano-Reggiano, extra for topping

¼ cup walnuts

Salt and pepper to taste



Preheat grill to medium-high heat.

In a medium bowl, toss squash with oil and season with salt and pepper.

Place cast iron skillet on grill and heat. Add seasoned squash and cook stirring occasionally until squash is soft and lightly golden, about 6-7 mins.

Bring a large pot of salted water to boil. Cook pasta al dente according to package directions. Reserve 2 -3 tbsp. of pasta water.

Place remaining ingredients, in a food processor and pulse until smooth.  Just prior to tossing with pasta, add 2 -3 tbsp. of pasta water to the pesto. Toss ensuring pasta is well coated.

Gently toss in squash and divide on plates and top with additional Parmigiano. 


SERVINGS 4 -6 | PREP & COOK TIME 30 mins

Copyright © 2016 Irene Matys.

All Rights Reserved.

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