Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Baked Butternut Squash with Kale & Walnut Pesto
Beautifully baked butternut squash topped with a homemade pesto that is nutty and zingy, making it a delicious treat for the whole family.
Prep time:
5
minutes
mins
Cook time:
1
hour
hr
2 servings
5
from 1 vote
Ingredients
1
large butternut squash
quartered length ways or 2 small squash cut in half (seeds removed)
2
tbsp
olive oil
Sprinkle of pink Himalayan salt
Sprinkle of pepper
For the pesto
4
cups
kale
remove the tough stalks
1
cup
walnuts
Handful basil leaves
2
tbsp
olive oil
Juice and zest of 1 lemon
3
tbsp
nutritional yeast
1/2
tsp
Himalayan salt
5
tbsp
water
Additional toppings
Toasted walnuts
Dukkha
Pomegranate seeds
Instructions
Pre-heat your oven to Gas Mark 5/375F.
Place the squash on a baking tray, rub with olive oil, then sprinkle with salt and pepper.
Place in the oven and bake for 45-60 minutes, until tender inside and caramelised on the outside.
When cooked, remove from the oven and allow to cool a little.
To make the pesto
Add all the ingredients to a food processor and blitz until smooth.
Scoop the pesto into the hollow part of the squash and finish with your toppings.
Print Recipe
Pin Recipe
Share on Facebook
If you recreate this recipe, tag me on Instagram:
@rebelrecipes
or
#rebelrecipes
for a chance to be featured.