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 teaspoon fresh lemon juice
Preparation
Baking Directions:
Preheat oven to 500°F with rack in middle.
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.
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.
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).
Toss squash with pesto and salt and pepper to taste.
Serve immediately.
Serving Directions:
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.
Tips:
Nutritional informationPer serving: 205 calories, 14g fat, 2g saturated fat, 0mg cholesterol, 8mg sodium, 19g carbohydrate, 3g fiber, 4g protein (nutritional analysis provided by Nutrition Data)See Nutrition Data's complete analysis of this recipe