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Butternut squash with pumpkin seed pesto

1 butternut squash
Olive oil
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.

Categories: Recipes