It very recently dawned on me that in all my excitement about the arrival of spring- the crocuses have been popping up and we’ve had the (very) occasional stint of unbroken blue sky (!)- I’d forgotten the good things about winter and what we’re leaving behind.
I’m talking about winter vegetables of course!
I do have quite a number of squash recipes on Coconut and Berries already it seems:
But I still don’t feel like I’ve had my fill of squash and find myself slightly panicking about it’s upcoming disappearance!
You might have to put up with another spate of squash recipes here in the next few weeks before I put it aside for a few months.
Today’s recipe doesn’t actually have to feature butternut anyway and the delicious walnut parsley pesto I served it with is good in all manner of dishes. Made with toasted walnuts, fresh parsley and sweet, smoky roasted red pepper, it packs a real punch of flavour to anything it touches. I’ve only listed the amount I made initially which is enough to serve with a medium butternut plus a little leftover, but I definitely recommend scaling up the recipe!
I made the butternut the star of my meal and ate it with a couple of very simple side-dishes- steamed broccoli (my favourite vegetable!) and some leftover quinoa and lentils.
- 1 Medium butternut squash, peeled and sliced according to preference
- 1/2T Olive oil
- 1/3C Walnut pieces
- 1 Clove of garlic, minced
- 1/2 Medium red pepper (approx 1/3C roasted)
- 1T Extra-virgin olive oil
- 2t Lemon juice
- Salt and pepper, to taste
- 1/2C Loosely packed fresh parsley
- Preheat oven to 190C/375F.
- Scatter the walnuts on a baking sheet and roast for 5-10 minutes, until they begin to brown and smell toasted. Alternatively, toast nuts in a dry pan over medium heat.
- Remove nuts from oven and set aside
- Place the red pepper (I usually do a few at a time and use the rest in other recipes) on a baking sheet and roast for approx 40 minutes, until charred and very soft. Place in a bowl and cover with a plate or plastic wrap. After 10 minutes the steam should have loosened the skins and you should be able to easily peel them off with your hands. Set aside.
- Toss the sliced squash with the 1/2T olive oil and season to taste, spread on a baking sheet and roast for approx 20 minutes, depending on size of pieces.
- Meanwhile, continue with the pesto. Pulse together the toasted nuts, roasted red pepper, garlic, olive oil, lemon and salt and pepper in a food processor, until you have a coarse purée. I prefer this a little on the chunky side so you can see the separate ingredients.
- Pulse in the parsley and check for seasoning.
- Arrange the roasted butternut on a serving dish and dollop with as much pesto as you like.
- - This pesto can be used just like conventional basil pesto and is delicious on pasta, as a spread for pizza or a sandwich spread, as a dip for veggies or swirled into hummus.
Is there anything about winter you’ll miss? Or will you just be pleased to see the back of it?
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