Roasting butternut squash bring out its natural sweetness. Stir in some basil pesto into your roasted butternut squash for scrumptiously, healthy flavor.
A good name for this post could be “The Incidental Pesto”. The last thing on my mind, ten minutes before we were leaving for vacation, was to make pesto. No, I’m pretty sure I was going over the list to make sure we had everything. Passports, check, medication, check, cruise tickets, check, note for the pet sitter, check. No, I don’t believe “make pesto” was on my list. Then my husband comes in with an arm load of basil from our garden.
Really, we are leaving for vacation, and he is trimming the basil. We had talked about me making basil pesto, but apparently I wasn’t specific enough to say “when we get back home”. Apparently he thought 10 minutes before leaving for vacation was a great time. Oh all that beautiful basil! I couldn’t let it go to waste, so I made a quick batch and threw it in the freezer.
Sadly, I don’t have a pesto recipe to share with you. If I did it would be something like this, 3 handfuls of basil, a small handful of pine nuts, a few sprinkles of Parmesan cheese, a couple of garlic cloves, a small drizzle of olive oil and water. Blend in the food processor. Since I don’t have exact measurements, I can’t give you nutritional value. Since I don’t like to share a recipe without the nutritional value, I’ll have to wait to share my own basil pesto recipe. In the meantime, you can use store-bought pesto for this dish. Just check the nutritional value and get the healthiest you can. Store bought ones are pretty good.
A couple of months later, I find the pesto in the freezer. Sheer luck, since I didn’t label it. I had made quite a bit, so it went into a lot of dishes. This is one of my favorites. My family loves roasted butternut squash on its own, but when you slather on a little basil pesto, wow! Not only do you get an aroma explosion, you get a flavor explosion too. When the hot butternut squash mixes with the pesto, all that gorgeous basil smell and flavor is released. You don’t need a dinner bell, the delicious aroma is enough to bring everyone to the dinner table. Also you only need five ingredients. How easy is that?
Come back on Tuesday for an Oven Baked No Stir Mushroom Risotto. Oh yeah, it is going to be good.
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Roasted Butternut Squash with Basil Pesto
- 2 ½ lbs butternut squash peeled and cut into 1 inch cubes
- 1 tbsp oil
- ½ tsp kosher salt
- 1/8 tsp fresh ground black pepper
- 1 tbsp basil pesto
Preheat oven to 425°.
Place butternut squash on a baking sheet and toss with oil, salt and pepper.
Roast for 25 to 30 minutes. Butternut squash should be fork tender.
Stir basil pesto into the squash and serve.
I calculated 4 Weight Watcher Smartpoints.
Happy Healthy Eating,
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