Hassleback Style Roasted Butternut Squash with Pumpkin Seed Pesto! 🧡
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This incredible recipe was created by Zuliya from @naturallyzuzu! Check it out below:
Makes 2 servings
1 medium butternut squash, peeled, sliced in half lengthwise and seeds removed
3 tbsp of extra virgin olive oil or avocado oil
1 tsp cinnamon
1 tsp paprika
1 tsp salt
1/2 cup EV olive oil
2 cups of basil leaves
3 cloves of garlic
1/3 cup pumpkin seeds (pepitas)
1 tsp chili flakes
Juice from 1 lemon
1 tsp of salt
Handful pomegranate seeds for garnish
Preheat oven at 400 F. Prepare a baking pan and line it with a parchment paper.
Cut parallel slits into each squash stopping just before you cut through so that the slices stay connected at the bottom of the squash. Space the slices 1/8-inch to 1/4-inch apart. You can rest the squash on 2 wooden chopsticks and use that as a guide for when to stop slicing. Slice straight down and when your knife hits the edge of the chopsticks, stop slicing. Place the squash carefully on the baking sheet. Drizzle with the olive oil generously, season with cinnamon, paprika and salt. Baked covered for 25 min and another 20 min uncovered until squash is golden brown on the bottom and lightly toasted on the top. The center should be soft. Make the pesto meanwhile.
Add the pesto ingredients except oil in the food processor and and process until very finely minced. With the machine running slowly dribble in the oil and process until the mixture is smooth. Serve the roasted butternut squash with the generous amount of pesto and pomegranate seeds. Enjoy!