Spicy Butternut Squash with Pumpkin Seed Pesto
Spicy Butternut Squash with Pumpkin Seed Pesto is a delightful autumn dish that combines the sweet, roasted flavor of butternut squash with a creamy, nutty pumpkin seed pesto. Perfect for cozy gatherings or a comforting solo dinner, this recipe is quick to prepare yet impressive enough for guests. With its vibrant colors and rich flavors, it’s sure to be a seasonal favorite that warms both heart and palate.
- 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 diced
- 2 tbsp extra virgin olive oil
- 1 tsp chili powder (adjust to taste)
- Salt and pepper to taste
- 1/2 cup raw or roasted pumpkin seeds
- 1 cup fresh basil leaves
- 2 garlic cloves
- Juice of 1 lemon (about 2 tbsp)
- Additional pumpkin seeds for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the diced butternut squash with olive oil, chili powder, salt, and pepper until well coated. Spread evenly on the prepared baking sheet.
- Roast for 25-30 minutes until tender and caramelized, flipping halfway through.
- Meanwhile, prepare the pesto by blending pumpkin seeds, basil leaves, garlic, lemon juice, salt, and olive oil in a food processor until smooth yet slightly chunky.
- Once the squash is done roasting, transfer it to a serving bowl and drizzle with pumpkin seed pesto. Toss gently to coat.
- Garnish with additional pumpkin seeds before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 210
- Sugar: 4g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: For extra heat, add cayenne pepper or fresh chilies to the squash before roasting. Leftover pesto can be stored in an airtight container in the fridge for up to three days.