Butternut Squash with Pumpkin Seed Pesto

I am always on the lookout for new ways to prepare butternut and other squashes, and this one makes for a nice change.  It is also quick and easy, which makes it a great candidate for a weeknight dinner. The cilantro and lemon juice give it a light, citrusy flavor that would go well with any meat as a side dish, and it would make a great vegetarian meal over pasta.

Two thumbs up (both mine, of course).

Home Cookin v.8.65 Chapter: - New Recipes

BUTTERNUT SQUASH WITH PUMPKIN SEED PESTO Makes 6 side or 4 main servings

1 large butternut squash, peeled and cut into 1/2-inch cubes (about 6 cups)
1/4 cup olive oil, divided
1/2 cup raw shelled pumpkin seeds
1/2 cup packed cilantro
1-1/2 tsp fresh lemon juice
kosher salt to taste
freshly ground black pepper to taste

Preheat oven to 500°F with rack in middle.

Toss butternut squash with two tablespoons of the olive oil and about half a teaspoon salt, then arrange in 1 layer in a 17x12x1-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.

Place the cooled seeds in a food processor with the cilantro, lemon juice, the last tablespoon of olive oil and saltand pepper to taste. Pulse together until a rough paste is formed.

Combine the squash with the pesto and toss. Season to taste. Serve immediately.

adapted from Gourmet Magazine (RIP), November 2007

Exported from Home Cookin 8.65 (www.mountainsoftware.com)