| Prep: 20 mins | Cook: 40 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 19g | 4g | 29g |
| sugars | fibre | protein | salt |
| 5g | 6g | 6g | 0.38g |
There’s something beautiful about embracing the sinewy ebb and flow of seasonal produce. One of my burning passions as a homegrown Texan food enthusiast is to introduce traditional Southern recipes with enticing twists. I’ve always harbored a certain fondness towards squash considering its versatility, and having combined it with the aromatic pops of Holy Basil Pesto, I’ve discovered a newfound affinity. And so, I find myself yearning to share this delightful, nutrient-rich dish, the Roasted Squash with Holy Basil Pesto, one of my all-time favorites.
A Seasonal Cornucopia
Squash, the hearty superstar of this dish, is a nourishing celebration of the harvest season. It’s not just its succulent, sweet profile that leaves a memorable imprint on your palate but also its treasure trove of vitamins and minerals. A bounty of Vitamins A, C, E, B6, and folates – as reported by Healthline – render this humble squash a potent weapon in your arsenal of healthful dining.
Twist of Tradition
Besides paying homage to my roots through the squash, my Southern heritage is echoed farther by infusing a dash of culinary innovation with holy basil pesto – a delightful deviation from the classic basil pesto. This less-heralded herb brings forth a peppery punch underlined by a subtle sweetness that complements the earthy undertone of squash wonderfully. To top it off, both the butternut squash and holy basil contribute to a healthy diet with notable antioxidant properties according to NCBI.
If you find yourself wrapped in the comforting tapestry of Thanksgiving, this Roasted Squash with Holy Basil Pesto could charm as a main course, striking in its simple elegance. It flawlessly matches the warm embrace of a traditional green bean casserole or the slightly tangy undertones of a cranberry sauce. Its robust flavors could also effortlessly dance alongside a grilled chicken or your favorite hearty lasagna.
More than just a recipe, this dish embodies a culture, a love for fresh, high-quality ingredients, and a taste vignette that is quintessentially delightful but uniquely divine. So, roll up your sleeves, embark upon a culinary adventure, and let your kitchen be scented by the tantalizing promise of Roasted Squash with Holy Basil Pesto.
What You’ll Need
- 2 medium butternut squash
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 cups fresh holy basil leaves
- 1/2 cup roasted nuts (pine nuts, walnuts or almonds)
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- Juice of half a lemon
Method
Step One
Preheat your oven to 400 degrees Fahrenheit. While waiting for the oven to heat up, cut the butternut squash into half, lengthwise, and remove the seeds.
Step Two
Drizzle the exposed flesh of the butternut squash with a tablespoon of olive oil. Then season the squash with salt and pepper to taste.
Step Three
Place the prepared butternut squash onto a baking sheet with the cut side facing down. Once the oven is heated, roast the squash for approximately 30-40 minutes or until it is soft and slightly caramelized.
Step Four
While the squash is roasting, prepare the holy basil pesto. Combine the holy basil leaves, roasted nuts of your choice, garlic cloves, grated parmesan cheese, extra-virgin olive oil and juice of half a lemon in a food processor or blender.
Step Five
Pulse the food processor or blender until the ingredients are well-mixed but still slightly chunky. You may add more olive oil if you prefer a smoother pesto.
Step Six
Once the roasted squash is ready, remove it from the oven let it cool for a few minutes. Then flip it over so the cut side is facing up and spoon the holy basil pesto onto each half.
Step Seven
Return the squash to the oven and roast for an additional 5 minutes to allow the flavors to blend together. Then remove from the oven and serve immediately. Enjoy this delicious and healthy dish of Roasted Squash with Holy Basil Pesto.
