Servings: 1 serving
Equipment
Baking tray
food processor
Toaster
Ingredients
- 1 medium Butternut squash approximately 2-3 pounds, cubed
- Coconut oil, melted, 2 tablespoons
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 cup - Fresh sage leaves
- 1/2 cup plus more for garnish - Roasted pumpkin seeds
- 2 cloves - Garlic
- 1/4 cup optional - Grated Parmesan cheese
- 1/2 cup - Extra virgin olive oil
- Lemon juice, to taste optional for adjusting pesto seasoning
- Pumpkin seed bread, several slices
- Honey or maple syrup sattvic sweetener , for drizzling optional
Instructions
- Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
- Prepare the butternut squash by peeling, deseeding, and cutting it into 1/2-inch cubes.
- Place the cubed butternut squash on the prepared baking tray and drizzle with melted coconut oil, ensuring all pieces are evenly coated.
- Season the squash with salt and freshly ground black pepper to taste, then toss to coat evenly.
- Place the tray in the preheated oven and roast the butternut squash for 25-30 minutes, or until fork-tender and edges are slightly caramelized, turning halfway through the cooking process for even roasting.
- Pulse the ingredients until coarsely ground, then slowly drizzle in 1/2 cup of extra virgin olive oil while the processor is running, until a smooth pesto consistency is achieved.
- Taste the pesto and adjust seasoning with additional salt or lemon juice if desired, then set aside.
- Once the butternut squash is roasted, remove it from the oven and allow it to cool slightly.
- Slice the pumpkin seed bread into even slices and lightly toast them until they are just crisp and lightly golden.
- Spread a generous layer of the sage pesto onto one side of the toasted pumpkin seed bread slices.
- Top the pesto with the roasted butternut squash, arranging the cubes evenly across the bread.
- Optional: Drizzle a small amount of honey or maple syrup over the butternut squash for a hint of sweetness.
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06/10/2024 10:45 am GMT
