Ingredients
- 1 medium butternut squash
- 2 tbs. olive oil
- 1 cup pumpkin seeds
- 1 bunch fresh basil or those fresh basil packets
- 1 garlic clove + 1/2 tsp salt OR 1/2 tsp garlic salt
- 1/3-1/2 cup olive oil
Preheat oven to 400 F. Peel and cut your butternut squash into cubes. Place cubes in a bowl along with 2 tbs. of olive oil and a sprinkle of salt. Mix well then spread onto a baking sheet and roast for 35-45 minutes, until squash is soft. If you are at lower altitude I would check it even earlier (25 minutes).
Once squash is done turn oven down to 350 F and spread pumpkin seeds onto a baking sheet. Roast pumpkin seeds for 5-10 minutes.
Once seeds are done, place 1/2 cup of them in a blender or food processor along with olive oil (start with 1/3 cup, add as necessary), salt, garlic, and basil. Pulse for about 20 seconds until desired consistency is reached. Taste test.
Put the butternut squash in a bowl and add the pesto. Mix well. Serve and sprinkle with a little of the remaining pumpkin seeds for garnish. Yes, you made extra pumpkin seeds… for garnish and eating
