Pumpkin Seed Pesto Butternut Squash
This pumpkin seed pesto with butternut squash is one of the most addicting dishes you'll ever eat. It packs a flavor punch and you won't be able to stop eating it. Enjoy this healthy and delicious paleo and vegan side dish with any protein!
Servings 4 servings
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.