Spicy Butternut Squash with Pumpkin Seed Pesto
Spicy Butternut Squash with Pumpkin Seed Pesto is a vibrant and comforting dish that combines the sweet, nutty flavor of roasted butternut squash with a zesty pumpkin seed pesto. Perfect for chilly evenings or festive gatherings, this recipe strikes a delightful balance between spice and creaminess. Easy to prepare, it serves as an eye-catching centerpiece for any meal. With its beautiful colors and bold flavors, this dish is sure to become a favorite at your dining table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 2 tbsp extra virgin olive oil
- 1/2 cup raw pumpkin seeds (pepitas)
- 1 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the butternut squash cubes in olive oil, salt, pepper, and red pepper flakes. Spread them on the baking sheet in a single layer.
- Roast the squash for 25-30 minutes until tender and caramelized, tossing halfway through.
- While the squash roasts, blend pumpkin seeds, basil, garlic, Parmesan, and olive oil in a food processor until smooth but slightly chunky.
- Once the squash is done, combine it with the pumpkin seed pesto in a large bowl until well coated.
- Serve warm, garnished with additional pumpkin seeds or basil if desired.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 230
- Sugar: 4g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg