Butternut Squash With Pumpkin-Seed Pesto

My husband is not a squash lover but now if I make it this way he is.  This is from Epicurious.

Makes 6 side dish servings

1 (3 pound) butternut squash, peeled and cubed (1/2 inch; about 6 cups)
1/4 cup olive oil, divided
1/2 tsp. salt
1/2 cup green (hulled) pumpkin seeds (pepitas;  not toasted)
1/2 cup packed cilantro sprigs
1 garlic clove (added based on reviewer suggestion)
1 pinch cumin (added based on reviewer suggestion)
1 1/2 tsp. fresh lemon juice

Preheat oven to 500 F with rack in middle.

Toss butternut squash with 2 tbsp. oil (I think you could get away with a bit less) and 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.

Meanwhile, toast pumpkin seeds in 1 tbsp. 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.

Pulse cooled seeds in a food processor with cilantro, garlic, cumin, lemon juice and 1/4 tsp. each salt and pepper, and remaining tbsp. oil to a coarse paste (not finely ground).

Toss squash with pesto and serve immediately.

Calories 205.0
Total Fat 14.0 g
Saturated Fat 2.0 g
Sodium 8.0 mg
Total Carbohydrate 19.0 g
Dietary Fiber 3.0 g
Protein 4.0 g

[kennedydp5]

wow, trudie that sounds really good!  dh and i loooooove squash!