Ingredients:
1 3-pound butternut squash, peeled and cubed (1/2 inch; about 6 cups)
1/4 cup olive oil, divided
1/2 cup green (hulled) pumpkin seeds (pepitas; not toasted)
1/2 cup packed cilantro sprigs
1 1/2 teaspoons fresh lemon juice
Directions:
Preheat oven to 500°F with rack in middle.
Toss butternut squash with 2 tablespoons oil and 1/2 teaspoon salt, then arrange in 1 layer in a 17- by 12- by 1-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.
Pulse cooled seeds in a food processor with cilantro, lemon juice, 1/4 teaspoon each of salt and pepper, and remaining tablespoon oil to a coarse paste (not finely ground).
Toss squash with pesto and salt and pepper to taste. Serve immediately.
Time: About 30 minutes
Servings: 6-8
Notes:
This makes a nice side dish by itself, but I served it over pasta as a main course. It was my first experiment with butternut squash, and turned out quite delicious. Also, just be aware, that the majority of the prep is taken up by chopping all those cubes of squash!
Source:
Patricia Barnes, via www.epicurious.com (Lillian Chou)
