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Ingredients

• Salt and pepper
• 1 pound quinoa penne or whole wheat penne
• 1 1/2 pounds butternut squash or pumpkin, peeled, seeded and cut into bite-size pieces
• 1/3 cup extra virgin olive oil (EVOO), plus more for drizzling
• Nutmeg, for grating
• 1 cup packed mixed herbs, such as cilantro, basil and flat leaf parsley
• 1/2 cup grated Pecorino Romano cheese (a couple of handfuls)
• 1/3 cup toasted pepitas (pumpkin seeds)
• 2 jalapeño or serrano chili peppers, seeded
• 2 cloves garlic, crushed or pasted
• Juice of 1 lime

Description

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