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Butternut Squash and Cilantro Pesto



Heat the oven to 350F.

Scrub the squash but do not peel. Cut each squash into 6 or 8 thick half-moon wedges, coat in olive oil and place “sitting up” on an oiled baking tray. Bake for 40 to 50 min until tender and lightly scorched on the tips.

Pound the coriander, garlic, toasted pine nuts, sea salt, cumin seeds, cumin, lemon juice and a little of the olive oil in a mortar with a pestle, or in a food processor, until you have a mushy paste, then slowly pour in the remaining olive oil, stirring well.

To serve, drizzle the squash with the pesto and scatter with the extra coriander leaves and pine nuts. To serve as a meal, toss in cooked pasta if you like.


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