This zinger of a pesto sauce breathes new life into a nutritious winter staple, and works well with acorn and kabocha squash, too.
Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
Preheat the oven to 500°F with the rack in the middle.
Step 2
Toss the butternut squash with 2 tablespoons oil and 1/2 teaspoon salt, then arrange in a single layer in a 17 by 12-inch baking pan and roast, turning occasionally, until golden brown on edges, 20 to 25 minutes.
Step 3
Toast the pumpkin seeds in 1 tablespoon oil in a large heavy skillet over medium-high heat, stirring frequently, until the seeds are puffed and beginning to brown, 2 to 4 minutes. Transfer to a large plate and cool.
Step 4
Pulse the cooled seeds in a food processor with the cilantro, lemon juice, 1/4 teaspoon each of salt and the pepper and 1 remaining tablespoon oil to a coarse paste. Toss the squash with the pesto and salt and pepper to taste. Serve immediately.
