I love, love, love pesto, but this recipe takes pesto to the next level!!
The addition of sautéed butternut squash to a traditional pesto base is so delicious as a pasta sauce, as a dip with crackers or vegetables, or even just by the spoonful! It would be a great addition to any charcuterie board during this holiday season.
I was inspired to make this recipe after my husband sent me a clip of this adorable Italian Grandma on Instagram making a squash pesto. I watched the clip about a dozen times since I understood only a handful of words. I could at least figure out most of the ingredients she was using, and just kind of made it up as I went. Trust me, it will not disappoint!!
Ingredients:
1/2 onion, chopped
2 cloves garlic , chopped
3 cups butternut squash cubes
4 tbsp olive oil
1/2 cup pine nuts
1/2 cup pistachios
I large handful of fresh parsley
1 tsp salt
1 tsp vinegar
Directions:
If starting with a whole butternut squash, cut in half lengthwise and remove the seeds. Slice off the skin and cut into small cubes. Chop onions and garlic.
Heat 1 tbsp olive oil on low-medium heat in a large ceramic pan.
Sauté onion for 5 minutes. Add garlic, squash cubes and 1/2 teaspoon of salt and sauté until butternut squash is soft.
When butternut squash mixture is done, add to a food processor along with the rest of the ingredients, including the rest of the olive oil and salt, and process, until it is a smooth dip. Continue to add extra olive oil until you have reached the desired consistency.
If using as a pasta sauce, heat the dip on the stovetop on low heat and toss your pasta noodles right in!
Pictured: I loved this pesto as a pasta sauce, I made it with red lentil rotini for a gluten-free plant powered meal!