Description
Indulge in the vibrant flavors of roasted butternut squash topped with zesty pumpkin seed pesto, a perfect dish for cozy dinners or festive gatherings.
Ingredients
Scale
- 1 medium butternut squash
- 2 tbsp extra virgin olive oil
- Salt, to taste
- Pepper, to taste
- 1/2 cup raw pumpkin seeds
- 1 cup fresh basil leaves
- 2 garlic cloves
- 3 tbsp extra virgin olive oil
- Salt, to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the butternut squash in half lengthwise and scoop out the seeds. Place it cut-side down on the prepared baking sheet.
- Drizzle olive oil over each half and sprinkle with salt and pepper.
- Roast in the preheated oven for 30-40 minutes until fork-tender and caramelized.
- In a food processor, combine pumpkin seeds, basil leaves, garlic cloves, olive oil, and salt.
- Blend until smooth and creamy.
- Once the squash is cool enough to handle, scoop out the flesh into a mixing bowl.
- Add half of the pumpkin seed pesto and mix well.
- Serve immediately, drizzling additional pesto on top if desired.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 280
- Sugar: 5g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: For added flavor, toast pumpkin seeds lightly before blending. Experiment with other nuts like walnuts or pecans for variations in pesto. Add chili flakes for an extra kick.