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Home Cookin v.8.65 Chapter: - New Recipes
Makes 6 side or 4 main servings BUTTERNUT SQUASH WITH PUMPKIN SEED PESTO
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)