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!
pumpkin seed pesto and butternut squash
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.
nut free pesto
How to make 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
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 at 425F, 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. 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.
vegan pesto
Pumpkin Seed Pesto Ingredient Notes
Butternut squash: I have not tried this recipe with any other root vegetables. I think it could be very good with pumpkin though!
Pumpkin Seeds: The pumpkin seeds are what give this pesto its unique flavor. Although you certainly could try substituting them for another nut or seed, I can’t guarantee the addicting outcome.
paleo and vegan pumpkin seed pesto with 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!
Course Side Dish
Cuisine American
Keyword gluten free, healthy, paleo, vegan
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 4servings
Author Victoria Faling
Ingredients
1largebutternut squash
3/4cuppumpkin seeds
1Tbspolive oil
1/2tspsalt, divided
1cupfresh basil leaves, packed
1/2 cupolive oil
1Tbspgarlic infused olive oilyou 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.
This healthy homemade pesto is completely allergy friendly and easy to make. It’s packed with flavor and a quick sauce to whip up for dinner. The spinach gives this dairy free pesto a nutritional boost, while the basil provides all the delicious taste!
low FODMAP spinach pesto
Many store-bought pestos contain nuts, cheese, and garlic, but if you’ve got food allergies/intolerances and GI issues, these ingredients are likely to set you off. It was impossible to find safe and healthy pestos at the store, so I started making my own. Pesto is super easy to make and the best part about making a homemade variety is that you can adjust the flavors to your liking. I’ve been whipping up this super quick and easy pesto for years and figured I better finally get this recipe on the my website and share it!
allergy free vegan pesto
This pesto is packed with an extra punch of nutrients from the spinach. The other ingredients are simple- olive oil, basil, and salt! It’s that simple. This pesto is completely allergy friendly, being gluten-free, AIP/paleo, and vegan, plus no garlic so it is low FODMAP! Gut friendly, nutrient packed, and healthy ingredients.
This easy and delicious homemade pesto is perfect for any diet. There are no major offenders and you can whip it up in just a couple of minutes! This pesto is nut-free, vegan, and low FODMAP
Course Main Course
Cuisine American
Keyword Easy, low fodmap, nut free, Simple, vegan
Total Time 5 minutesminutes
Servings 4servings
Author Victoria Faling
Ingredients
3cupsspinach
1cupfresh basil leaves
1/4cupolive oil
1/2tspsalt
2-4Tbspnutritional yeastOPTIONAL
Instructions
Wash and dry the basil leaves.
Add everything to a small blender. Blend on high until smooth.
If needed, add more olive oil to achieve desired consistency.
Add nutritional yeast as desired for a more cheese-y flavor.
Store in an airtight container in the fridge for up to 5 days or freeze in ice cubes for later use.
This ginger cabbage recipe is super easy to make and it’s the perfect quick side dish for a weeknight meal or even a larger dinner affair. This cabbage is made on the stove, so it’s a sautéed cabbage with bold ginger flavor. All you have to do is sauté the cabbage with ginger, then add in some broth and coconut aminos. It really is that easy.
AIP gingered cabbage
I’m obsessed with ginger… ginger anything and I’m happy! The more ginger the better. If you also love ginger, then you’ll love this recipe, too. Ginger is a fantastic spice with some amazing anti-inflammatory benefits. It’s also great for stomach upset and GI distress as well as improving nutrient absorption. Ginger stimulates circulation and can help support the immune system. It’s delicious and amazing for you!
1/4cupbroth of choicebone broth, chicken broth, or vegetable broth works!
1/2Tbspground ginger
2Tbspcoconut aminos
Instructions
Slice your cabbage in quarters and de-core, then slice into thin strips.
Heat coconut oil over medium heat in a large skillet until melted. Add the grated ginger ginger and sauté for about 1 minute.
Add cabbage and cook stirring frequently for 3-4 minutes, until cabbage starts to soften.
While cabbage is cooking, whisk together the broth, ground ginger (you can leave this out if you prefer a more mild taste, this adds the last super kick of spice and ginger), and coconut aminos. Add this mixture to the cabbage and cook another 3-4 minutes until cabbage is soft.
Gluten free cobbler is one of my favorite desserts. Delicious fruit with a sweet, doughy topping? Yes please! This pear and persimmon cobbler is the perfect winter dessert. It utilizes in season pears and persimmons mixed with warming cinnamon and topped with a gluten free dough.
gluten free fruit cobbler
My mom and I love a cobbler or crisp and she makes some fruit variation of one for me almost every time I am home. Gluten free cobbler is one of my favorite desserts because it’s easy, versatile and who doesn’t love a crumble topping on almost anything?! Including delicious fruit!
This healthy fruit cobbler is also completely vegan and nut free! Although you can use butter and regular milk in the dough, I opt for coconut oil (or vegan butter) and a plant-based milk to keep this recipe dairy free. It’s the perfect allergy friendly dessert for the winter. I like making this to have for the week or even for a dinner party.
gluten free cobbler
Gluten free pear and persimmon cobbler ingredients
This is very much a mix and dump recipe! You’ll combine the fruit filling ingredients in a baking dish, the mix all the topping ingredients together. Spread the topping over the fruit and bake.
How to store this fruit cobbler
You can keep this gluten free cobbler at room temperature for a couple days, but I prefer to store it in the fridge to keep it fresh. This also keeps the cobbler topping from absorbing all the liquid from the fruit and becoming soggy. Either way, keep the cobbler covered. And you can store it in the fridge for up to 5 days! This doesn’t freeze well, so I don’t suggest doing that.
How to serve pear and persimmon cobbler
This gluten free cobbler tastes amazing topped with fresh whipped coconut cream or even some vanilla ice cream. The smooth vanilla pairs lovely with the warm cinnamon of the cobbler.
This gluten free cobbler is the ultimate way to use seasonal pears and persimmons! Fresh fruit is topped with a sweet, gluten free dough and baked to perfection. Serve with fresh whipped cream and a cup of tea and your cold winter evenings will be warm in no time.
Toss fruit with cinnamon, coconut sugar and tapioca starch.
Pour fruit into a 9×9 glass baking dish and set aside.
In a bowl, combine the gluten free flour, tigernut flour, baking powder, and salt. Whisk to combine.
Cut in the coconut oil or butter with a fork or pastry cutter until evenly distributed. Add the remaining wet ingredients and use a fork to combine until the dough comes together.
Scoop large spoonfuls of dough evenly over the fruit. Bake for 40-45 minutes until golden and set.
Let cool for at least 10 minutes. Serve with fresh whipped cream or ice cream!
gluten free and vegan fruit cobblergluten free and vegan fruit crisp
These Gluten Free Chocolate Crinkle Cookies are filled with rich chocolate flavor, all while being paleo, dairy free, and nut free. Creating healthier, lower sugar versions of classic recipes is one of my favorite things to do and that includes holiday cookies. These cookies are still sweet and delicious all without leaving you with a sugar hangover.
gluten free chocolate crinkle cookies
Chocolate crinkle cookies are super easy to make. The base is a combination of gluten free flours, cocoa powder, and coconut sugar. This is combined with the wet ingredients and then the cookies get rolled in powdered sugar before baking. You can easily double or triple the batch, as well. So, let’s make some gluten free chocolate crinkle cookies!
These delicious gluten free chocolate cookies are allergy friendly and half the sugar! They are still rich in chocolate and perfect to bake this holiday season, all while being paleo, dairy free, and nut free.
1/2cuppowdered sugar*See notes on how to make your own
Instructions
Whisk together the dry ingredients (flours, cocoa powder, sugar, salt, baking soda) in a small bowl.
Whisk or beat together the egg, coconut oil, maple syrup, and vanilla.
Add the dry ingredients to the wet and use a spatula to combine.
Place the dough in the fridge for 20 minutes.
Preheat oven to 350F.
Roll tablespoon sized balls of dough into an even circle (any lumps will result in lumpy cookies that aren't very round) and roll in the powdered sugar.
Place cookies 2 inches apart on a parchment lined baking sheet. Bake one cookie sheet at a time on the middle rack for 12-15 minutes, until the edges are just firm.
Let cookies cool on baking sheet for 10 minutes before transferring to a wire rack to finish cooling.
Dust with more powdered sugar, if desired.
Notes
*You can make your own powdered sugar at home by blending together 1 cup of sugar with 1 Tbsp. of starch (tapioca, arrowroot, or corn works). Blend on high for several minutes until you get the light, fluffy consistency of powdered sugar.
gluten free and dairy free chocolate crinkle cookies
A delicious and healthy winter breakfast, this Gluten Free Gingerbread Granola is also vegan and nut free. Cereal lovers rejoice, here is the perfect healthy and gluten free breakfast option!
gluten free granola
I’m so excited to be sharing this delicious and healthy version of gluten free cereal. This gluten free gingerbread granola is so good and one of my favorite winter recipes with the warming spices, rich molasses flavor, and touch of sweetness. This granola recipe is allergy friendly, vegan, and lower sugar.
Store bought granola is often filled with sugar and seed oils, which is why I love making my own at home. You can cut down on the unnecessary sugar and oils and fill it with fiber rich and higher protein ingredients! My granola recipe avoids refined sugars and inflammatory oils, option for healthier, gut and heart supporting ingredients!
nut free granola
Gluten Free Gingerbread Granola Ingredients
Dry Ingredients: One thing I love about homemade granola is how versatile it is. You truly can add whatever you have in the pantry to oats and it will taste good. I provide specifics that I think taste good in this recipe to keep it a nut free granola, but you can sub out the seeds for your favorite nuts, like walnuts or almonds.
One thing to note is that, although oats are naturally gluten free, they often encounter cross contamination during the processing and packaging of them. This is why it is important to use certified gluten free oats if you have a gluten allergy or celiac disease.
This granola recipe also calls for a combination of gingerbread spices, including cinnamon, ginger, and nutmeg. They really pull this recipe together!
Wet Ingredients: The wet ingredients in this recipe are a combination of pumpkin puree, maple syrup, oil, and molasses to keep it a completely vegan granola. The pumpkin and molasses are important for that rich, grounding gingerbread flavor. The molasses and maple syrup add the perfect amount of sweetness without being overbearing like some store bought cereals can be. We’re keeping this a low sugar granola and healthy granola!
How to make gluten free granola
It’s super easy! All you do is mix everything together in a big bowl and bake it. One key to getting evenly crunchy homemade granola is to spread your mixture evenly over a baking sheet. Then you want to mix it regularly during the baking process so that all of the granola bakes evenly. You also want to make sure not to over bake it. Granola can burn quickly, so you want to keep an eye on it and take it out before you think it’s done. Homemade granola hardens as it cools and that is where the crunch will come from.
This delicious and warming allergy friendly granola is gluten free, vegan, and nut free. It incorporates warming spices and a touch of sweetness for the perfect healthy, homemade granola recipe!
1tspflaky sea saltuse 1/2 tsp regular salt if you don't have flaky
1/4cuppumpkin puree
1/3cup maple syrup
1/4cupolive oilmelted coconut oil also works or another neutral oil
1/4cupmolasses
Instructions
Preheat oven to 350F.
Mix the oats, pumpkin seeds, hemp seeds, spices, and salt together in a large bowl.
Combine the pumpkin, maple syrup, oil, and molasses together in a small bowl.
Add the wet ingredients to the dry and mix to combine well so all the dry ingredients are coated.
Spread the granola mixture over a large, parchment lined baking sheet in an even layer.
Bake for 15 minutes then mix the granola and bake for another 15 minutes. The granola is done when it starts smelling fragrant and the granola around the edges of the pan are starting to really brown. Let the granola cool at room temperature, it will harden up and get nice and crunchy!
I like to store my granola in the freezer. It keeps it crunchy and fresh! Either way, be sure to keep granola stored in an airtight container.
Notes
*You can sub the nuts for 1.5 cups of your favorite nut or seed blend!
Hi! I'm Victoria. I was diagnosed with Lyme in 2012 and have been on a healing journey ever since. I love helping others on their road to healing through allergy friendly recipes, exercise, and overall well-being.
