BUTTERNUT SQUASH WITH PUMPKIN-SEED PESTO
Provided by Lillian Chou
Categories Sauce Food Processor Side Roast Vegetarian Quick & Easy Low Sodium Butternut Squash Fall Winter Healthy Cilantro Seed Gourmet Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 (side dish) servings
Number Of Ingredients 5
Steps:
- Preheat oven to 500°F with rack in middle.
- Toss butternut squash with 2 tablespoons oil and 1/2 teaspoon salt, then arrange in 1 layer in a 17- by 12- by 1-inch baking pan and roast, turning occasionally, until golden brown on edges, 20 to 25 minutes.
- Meanwhile, toast pumpkin seeds in 1 tablespoon oil in a large heavy skillet over medium-high heat, stirring frequently, until seeds are puffed and beginning to brown, 2 to 4 minutes. Transfer to a large plate and cool.
- Pulse cooled seeds in a food processor with cilantro, lemon juice, 1/4 teaspoon each of salt and pepper, and remaining tablespoon oil to a coarse paste (not finely ground).
- Toss squash with pesto and salt and pepper to taste. Serve immediately.
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Shudu Manyaga
[email protected]This recipe is a keeper! It's easy to make and the results are amazing. The butternut squash is roasted to perfection and the pesto is incredibly flavorful. I highly recommend it!
Juanita Lightfoot
[email protected]This dish was a complete failure. The butternut squash was mushy and the pesto was flavorless. I don't recommend this recipe.
Bozlur Rahman
[email protected]This recipe is a bit bland for my taste. I added some extra garlic and chili flakes to give it a bit more flavor.
Anna Lisa
[email protected]I love the combination of flavors in this dish. The sweetness of the butternut squash pairs perfectly with the tanginess of the goat cheese and the nuttiness of the pesto.
Leslie Castro
[email protected]This dish is perfect for a special occasion. It's elegant and delicious. I served it at a dinner party and my guests raved about it.
Rick Rivas
[email protected]I've made this recipe several times and it always turns out great. It's a great way to use up leftover butternut squash.
Mir Ha di
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The roasted butternut squash is divine and the pesto is incredibly flavorful. I served it over quinoa and it was a hit with my family.
Haris nouman
[email protected]I'm not a big fan of pumpkin seed pesto, but I thought I'd give this recipe a try. I was pleasantly surprised! The pesto was actually really good and paired well with the roasted butternut squash.
Amye Okoye
[email protected]This dish is perfect for fall. The butternut squash is roasted to perfection and the pesto is so flavorful. I highly recommend it!
Mr Hamza
[email protected]I love the simplicity of this recipe. It's a great weeknight meal that's healthy and delicious.
Caitlyn Parks
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The combination of flavors is amazing and it's a great way to showcase seasonal produce.
Tanui Leah
[email protected]This recipe was a disaster! The squash was undercooked and the pesto was bland. I ended up throwing the whole thing away.
Trippypewin sims
[email protected]The butternut squash was a bit too soft for my liking, but the pesto was excellent. I'll try roasting the squash for a shorter amount of time next time.
Uzair Farooq
[email protected]I followed the recipe exactly and the dish turned out perfectly. The butternut squash was tender and flavorful, and the pesto was creamy and delicious. I served it with roasted chicken and it was a hit with my family.
Edem Effiong
[email protected]This dish was easy to prepare and the end result was stunning. The presentation was beautiful and the taste was even better. Highly recommend!
Johnny Gonzalez
[email protected]I'm not usually a fan of butternut squash, but this recipe changed my mind. The squash was roasted to perfection and the pesto was incredibly flavorful. I'll definitely be making this again.
Miriam Velasco
[email protected]This butternut squash recipe with pumpkin seed pesto was a delightful culinary experience! The flavors of the roasted squash, nutty pesto, and tangy goat cheese harmonized perfectly. It's a dish that showcases the beauty of seasonal ingredients.