Roasted Butternut Squash with Pesto

06 Dec

Feeling really stressed out today. I hope it leaves with the smell of dinner cooking!

Roasted Butternut Squash

  • Butternut Squash, peeled and cubed
  • 1TBS olive oil
  • 1/2 tsp Sea Salt

Sprinkle on oil and salt, then roast cubed squash in a casserole dish at 400° for 20 minutes.

Toss with pesto recipe and top with Parmesan.

Bake for 20 minutes more.


  • 1 large bunch of basil, leaves only, washed and dried
  • 3 medium cloves of garlic
  • one small handful of raw pine nuts
  • 3/4 cup Parmesan, freshly grated A
  • few tablespoons of extra-virgin olive oil

Toss basil, garlic, pine nuts and 1/4 cup of the Parmesan into a food processor. Add oil as needed. Blend until creamy.


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3 responses to “Roasted Butternut Squash with Pesto

  1. Tes

    December 6, 2010 at 10:21 am

    Ummm the butternut squash with fresh pesto sounds really healthy and comforting. I will have to try it 🙂

  2. jennynoowyn

    December 8, 2010 at 3:46 am

    I made this the other night… but I added oregano, thyme, paprika and cayenne pepper as well as the olive oil, salt and pepper… it was really yummy!


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