In this recipe, we are using Butternut squash, a large, cylindrical squash that looks rather like a pear-shaped bat. Like other winter squashes, it is a good source of iron, riboflavin and antioxidant Vitamins A and C. It also contains lutein, a carotenoid antioxidant believed to be important for eye health, providing possible protection against cataracts and macular degeneration. When shopping, choose one that is heavy for its size and has a hard, deep-colored rind free of blemishes or moldy spots. This side dish would make a lovely addition to your Thanksgiving dinner.
Ingredients
- 1 3 lb butternut squash
- 2 tsp olive oil
- 1/2 tsp salt
- 1 1/2 tsp ground cumin
For Pesto:
- 1/2 cup raw pepitas (hulled pumpkin seeds
- 2 tbsp olive oil, divided
- 1 large clove garlic
- 1/2 cup packed cilantro sprigs
- 2 tsp fresh lemon juice
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
-
Preheat oven to 450 degrees F with rack in the middle. To help with clean up, line a 17-by 12- by 1-inch baking sheet with foil. Gently spray with cooking spray and set aside.
-
Peel the squash and cut off the ends. Cut in half and remove the seeds.
-
Cube the squash into ½-inch cubes – about 6 cups. In a large bowl toss the squash with the 2 tablespoons olive oil, salt and cumin to taste. Arrange in single layer on prepared baking sheet.
-
Roast the squash, turning occasionally, until golden brown on edges, about 30-35 minutes.
Pesto:
-
Toast the pepitas in 1 tablespoon oil in a large heavy skillet over medium-high heat, stirring frequently, until seeds are puffed and beginning to brown, about 2 to 4 minutes. Transfer to a large plate to cool.
-
Using a food processor, pulse the cooled pepitas with the remaining 1 tablespoon olive oil, garlic, cilantro, lemon juice and salt and pepper to form a coarse paste.
-
Toss the squash with the pesto. Taste, adding additional salt and pepper if desired. Serve immediately.