Butternut squash with pumpkin seed pesto
26th January 2013
1 butternut squash
1 cup of pumpkin seeds
1/2 cup of fresh coriander
1.5 teaspoons of lemon juice
- Peel & cube a butternut squash, toss in olive oil and roast for 25 mins at 180 degrees.
- Toast a half a cup of pumpkin seeds in 1tbsp olive oil till puffed and beginning to brown.
- When cool pulse with the coriander, lemon juice and a tablespoon of olive oil to make a coarse paste.
- Toss the squash with the pesto, season and enjoy!
Delicious warm or cold.