Butternut Squash with Pumpkin-Seed Pesto |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Here's an idea: Save a few of the toasted pumpkin seeds to use as a garnish. That little bit of extra crunch will complement the sweet, succulent squash beautifully. Ingredients:
1 (3-pound) butternut squash, peeled and cubed (1/2 inch; about 6 cups) |
1/4 cup olive oil, divided |
1/2 cup green (hulled) pumpkin seeds (pepitas; not toasted) |
1/2 cup packed cilantro sprigs |
1 1/2 teaspoons fresh lemon juice |
Directions:
1. Preheat oven to 500°F with rack in middle.
2. 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.
3. 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.
4. 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).
5. Toss squash with pesto and salt and pepper to taste. Serve immediately.
6. Per serving: 205 calories, 14 g fat, 2 g saturated fat, 0 mg cholesterol, 8 mg sodium, 19 g carbohydrates, 3 g fiber, 4 g proteinSee Nutrition Data's complete analysis of this recipe › Nutritional analysis provided by Nutrition Data
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