Whole Grain Spaghetti with Winter Herb Pesto and Roasted Delicata Squash

For winter herb pesto, place pumpkin seeds, garlic, salt and cashews in food processer along with half the oil and water; process until coarsely ground. Add the herbs and process again, adding enough oil and water to emulsify and make a pesto; set aside.   

For cashew ricotta, drain soaked cashews, reserving some of the soaking liquid. Place cashews in food processor with cider vinegar, salt and granulated garlic; process until finely ground. Slowly drizzle in reserved water to create the consistency of ricotta cheese.

For butternut squash emulsion, in large saucepan, heat olive oil over medium-low heat. Add onions, sugar and salt; sweat until onions are tender. Add the butternut squash and vegetable stock; bring to a simmer. Cook until squash is very tender.

Place the squash with a little bit of cooking liquid in blender; blend on high until pureed. Slowly drizzle in olive oil to emulsify; reserve warm.

For pasta, toss the delicata squash with olive oil, salt and pepper and spread out on sheet pan. Roast in 425 F oven for 6 to 8 minutes or until caramelized and tender.

Cook the spaghetti in boiling, salted water until al dente. Drain, reserving some cooking water.

For service, place cooked spaghetti in mixing bowl; toss with winter herb pesto and some of the reserved cooking water to create a sauce. Spoon butternut squash emulsion on bottom of each plate; top with the whole grain spaghetti and delicate squash. Spoon a little bit of ricotta on top and serve.