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Baked butternut squash with kale & walnut pesto
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5 from 1 vote

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.
Course Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Butternut squash, Kale, Plant-based, Squash, Vegan, Walnuts
Prep Time 5 minutes
Cook Time 1 hour
Author Niki Webster

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.

Notes

2 servings