ROASTED ROOTS WITH PISTACHIO PESTO

Like I mentioned before, I have an obsession with Swiss pumpkins. They are SO full of flavor, and every time I would come to Switzerland with my husband before moving here, I would consume as much pumpkin soup as possible. Now that I live here - well it's time to start cooking with it! He loves roasted vegetables, so I peeled, sliced, and diced a pumpkin and roasted it with some butternut squash, turnips and chesnuts. Chesnuts are very popular to cook with here in Switzerland, and I made them for the first time. They added a delicious flavor and texture to the vegetables and tasted even better when roasted. 

Husband approved.

Ingredients:

1 pumpkin, peeled, diced into small cubes

1 butternut squash, peeled, diced into small cubes

20 small turnips (or 1 large)

1 lb of chesnuts

1 cup of pistachio pesto 

4 tbsp extra virgin olive oil

1 tbsp cumin

1 tbsp paprika

2 tbsp sea salt

1 tbsp black pepper

Directions:

Preheat the oven to 350F. Place the pumpkin, squash and turnips on a baking sheet and drizzle with olive oil, cumin, paprika, salt and pepper. Bake for 35-45 minutes. Slice the chesnuts almost in half and place in a large pot with water, bring water to a boil and let simmer for 15 minutes. Let cool, and peel the chesnuts out of their shell. Raise the oven temperature to 400F and add the chesnuts. Bake for another 15 minutes.

Drizzle with pistachio pesto.