Hassle-Back Butternut Squash with Pesto and Pomegranate Seeds
Ingredients
- 1 medium butternut squash, peeled, sliced in half lengthwise and seeds removed
- 3 tbsp of extra virgin olive oil or avocado oil
- 1 tsp cinnamon
- 1 tsp paprika
- 1 tsp salt
- 1/2 cup extra virgin olive oil (for pesto)
- 2 cups of basil leaves (for pesto)
- 3 cloves of garlic (for pesto)
- 1/3 cup pumpkin seeds (pepitas) (for pesto)
- 1 tsp chili flakes (for pesto)
- Juice from 1 lemon (for pesto)
- 1 tsp of salt (for pesto)
- Handful pomegranate seeds for garnish
Preparation
Preheat oven at 400 F. Prepare a baking pan and line it with parchment paper.
Cut parallel slits into each squash, stopping just before cutting through so the slices stay connected at the bottom. Space the slices 1/8-inch to 1/4-inch apart.
Place the squash on the baking sheet. Drizzle with olive oil, season with cinnamon, paprika, and salt. Bake covered for 25 min and another 20 min uncovered until squash is golden brown on the bottom and lightly toasted on top.
Meanwhile, make the pesto. Add all pesto ingredients except oil to a food processor and blitz until finely minced. Slowly drizzle in the oil while processing until smooth.
Serve the roasted squash with a generous amount of pesto, pomegranate seeds, and fresh mint leaves.