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Roasted Butternut Squash With Pumpkin Seed Pesto Recipe
If you're searching for a hearty and delicious meal, look no further than this Roasted Butternut Squash With Pumpkin Seed Pesto recipe. Combining the sweetness of roasted butternut squash with the nutty flavors of pumpkin seed pesto, this dish is a perfect harmony of taste and texture.
- 1 medium-sized butternut squash
- 1 cup pumpkin seeds
- 2 cloves of garlic
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
- Preheat your oven to 400°F (200°C).
- Begin by preparing the butternut squash. Peel the squash, remove the seeds, and cut it into bite-sized cubes.
- Place the cubed squash on a baking sheet and drizzle with olive oil. Season with salt and pepper to taste, then toss to coat evenly.
- Roast the butternut squash in the preheated oven for approximately 25-30 minutes, or until it is tender and slightly caramelized.
- While the squash is roasting, prepare the pumpkin seed pesto. In a food processor, combine the pumpkin seeds, garlic, basil leaves, Parmesan cheese, and a pinch of salt.
- Blend the ingredients together while slowly pouring in the olive oil. Continue blending until the pesto reaches a smooth consistency.
- Once the butternut squash is roasted, remove it from the oven and let it cool slightly. Serve the squash with a dollop of the pumpkin seed pesto on top.
We hope you enjoy preparing and savoring this delightful Roasted Butternut Squash With Pumpkin Seed Pesto recipe. At Anderson Efficiency Specialist, we strive to provide not only top-notch consulting and analytical services but also valuable content to enrich your everyday life. Stay tuned for more exciting recipes and insightful articles. Contact us today to learn more about how our consulting services can benefit your business or personal endeavors.