This pumpkin seed pesto butternut squash is one of the most addicting recipes ever. The pumpkin seed pesto is the perfect amount of crunchy and salty that pairs perfectly with the sweet and soft butternut squash. You won’t be able to stop eating this delectable side dish!
My mom used to make a variation of this butternut squash recipe when I was in high school and I absolutely loved it. When I got to college, I made my own version and shared it on my website years ago. Since I can’t have dairy, this vegan pesto is so delicious! The recipe, photos, and overall post needed a revamp, and I finally got a chance to do so.
This vegan and paleo side dish is easy to make and very simple. There are only a few ingredients in this healthy pesto that you blend together and toss with roasted butternut squash. Plus, it’s allergy friendly! There is no gluten, dairy, or nuts in this homemade pesto. It’s guaranteed to be a crowd pleaser.
Pumpkin Seed Pesto Butternut Squash
Ingredients
- 1 large butternut squash
- 3/4 cup pumpkin seeds
- 1 Tbsp olive oil
- 1/2 tsp salt, divided
- 1 cup fresh basil leaves, packed
- 1/2 cup olive oil
- 1 Tbsp garlic infused olive oil you can use 1-2 garlic cloves instead
Instructions
- Preheat oven to 425F.
- Peel and dice the butternut squash into cubes. Toss with 1 Tbsp olive oil and 1/4 tsp. salt and spread evenly over parchment lined baking sheet.
- Bake squash for 40-45 minutes, until fork tender and browning.
- While squash is baking, make the pesto. Heat a skillet over medium low heat and add the pumpkin seeds. Toast, stirring occasionally, until seeds are fragrant and beginning to golden. This takes about 5-10 minutes. Remove from heat and let cool for 10 minutes.
- In a blender, add the basil, 1/2 cup olive oil, garlic olive oil or garlic cloves and roughly blend until basil is broken down. Add 1/2 a cup of the pumpkin seeds and 1/4 tsp. salt and pulse into you have a rough pesto texture. Taste and add more salt as needed.
- Once butternut squash is cooked, let cool for 5 minutes before tossing with the pesto in a large bowl. Sprinkle with remaining 1/4 cup pumpkin seeds and serve.
Looks delicious. I have both the butternut and pumpkin seeds. Just have to get some fresh basil.
For those who may not know, you can make garlic infused olive oil in your kitchen.
1/2 cup olive oil with 4 cloves garlic or double the amounts to make 1 cup.
Also the infusion will not spoil. Since garlic has no acid or fat to preserve it, the fat in the olive oil will. Just put any leftovers in a mason jar and store in a dark place. Since the infusion is good for many uses, you will use it up soon.
Thanks for sharing this, Randy! I didn’t even think to make my own. I will have to try this!