Butternut Squash with Pumpkin-Seed Pesto

Ingredients

• Pumpkin and squash seed kernels

  Seeds, dried

  ½ cup or 65g

• Squash

  Winter, butternut, raw

  6 cup, cubes or 840g

• Lemon juice

  Raw

  1 ½ tsp or 8g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Fresh cilantro

  Coriander leaves, raw

  8 tbsp or 8g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat the oven to 500°F with the rack in the middle position.
2. Toss the butternut squash with salt and half of the olive oil. Arrange in a single layer on a 17x12x1-inch baking pan and roast, turning occasionally, until golden brown on the edges, about 20 to 25 minutes.
3. Meanwhile, toast the pumpkin seeds in half of the remaining olive oil in a large heavy skillet over medium-high heat, stirring frequently, until the seeds are puffed and beginning to brown, about 2 to 4 minutes. Transfer to a large plate to cool.
4. Pulse the cooled seeds in a food processor with cilantro, lemon juice, salt and pepper, and the remaining tablespoon of olive oil to a coarse paste.
5. Toss the roasted squash with the pesto and season with salt and pepper to taste. Serve immediately.

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