Best 2 Vegan Squash Pesto Recipes

Indulge in a symphony of flavors with our enticing vegan squash pesto recipe. This delectable dish combines the earthy sweetness of roasted butternut squash with the vibrant zest of homemade pesto, creating a harmonious balance of flavors. The creamy texture of the squash pairs perfectly with the aromatic blend of basil, pine nuts, and olive oil, resulting in a rich and satisfying sauce. But that's not all; this article also features a versatile roasted squash soup recipe that transforms the humble butternut squash into a velvety smooth and flavorful soup, perfect for cozy gatherings. And for those looking for a quick and easy side dish, our roasted squash fries recipe offers a delightful twist on the classic French fry, showcasing the squash's natural sweetness.

Here are our top 2 tried and tested recipes!

CREAMY BUTTERNUT SQUASH PESTO (VEGAN)

Creamy Butternut Squash Pesto (Vegan) image

Make and share this Creamy Butternut Squash Pesto (Vegan) recipe from Food.com.

Provided by Prose

Categories Low Protein

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 small butternut squash (or 1/2 large squash)
1 cup fresh basil, tightly packed
1/4 cup fresh parsley
1/2 cup pine nuts
3 tablespoons olive oil (plus extra to toss with squash)
2 garlic cloves, sliced
1 tablespoon nutritional yeast
1 cup soymilk (more or less, as needed)
salt and pepper

Steps:

Peel and cube the squash. Toss with a little olive oil, salt, and pepper. Bake at 350 degrees for about 20 minutes or until tender.
Puree squash in food processor. Add other ingredients and puree again. Add more soy milk and process again, as needed, until the perfect creamy consistency is achieved.
Toss with 1 pound cooked pasta and enjoy!

VEGAN SQUASH PESTO

Vegan Squash Pesto image

This is vegan pesto that is easy and delicious! Enjoy on bread or with any item!

Provided by Jessica Laratonda

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian

Time 10m

Yield 6

Number Of Ingredients 7

Ingredients

1 cup diced yellow squash
1 cup walnuts
½ cup fresh basil
½ cup fresh spinach
4 cloves peeled garlic
½ teaspoon pink salt
½ teaspoon cayenne pepper

Steps:

Blend yellow squash, walnuts, basil, spinach, garlic, salt, and cayenne pepper together in a blender until smooth.

Nutrition Facts : Calories 118 calories, Carbohydrate 4.1 g, Fat 11 g, Fiber 1.7 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 197.1 mg, Sugar 0.5 g

Tips:

Choose a variety of squash that is firm and has a deep color.
Roast the squash until it is tender and slightly caramelized.
Use a high-quality olive oil for the pesto.
Add a little bit of lemon juice to the pesto to brighten the flavor.
Serve the pesto with pasta, grilled vegetables, or as a spread on sandwiches.

Conclusion:

This vegan squash pesto is a delicious and versatile recipe that is perfect for using up leftover squash. It is also a great way to get your daily dose of vegetables. With its creamy texture and nutty flavor, this pesto is sure to be a hit with everyone who tries it. So next time you have some leftover squash, be sure to give this recipe a try. You won't be disappointed!