Here's an idea: Save a few of the toasted pumpkin seeds to use as a garnish. That little bit of extra crunch will complement the sweet, succulent squash beautifully.
Recipe information
Total Time
45 min
Yield
Makes 6 (side dish) servings
Ingredients
Preparation
Step 1
Preheat oven to 500°F with rack in middle.
Step 2
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.
Step 3
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.
Step 4
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).
Step 5
Toss squash with pesto and salt and pepper to taste. Serve immediately.
