Description
Sweet, nutty, and totally irresistible, this roasted honeynut squash with basil pesto has become one of my favorite dishes. Perfectly caramelized squash, a generous spoonful of pesto, and a sprinkle of toasted pine nuts make this simple dish feel extra special.
Ingredients
Scale
- 3–4 Honeynut squashes
- 1–2 tablespoons olive oil
- Sea salt
Pesto:
- 2 cups fresh basil
- 1/2 cup fresh parsley
- 1/4 cup pine nuts
- 3–4 garlic cloves
- 1/4 teaspoon crushed red pepper flakes
- 3 tablespoons nutritional yeast flakes
- 1 teaspoon fresh squeezed lemon juice
- 1/2 teaspoon salt
- 1/3 cup olive oil
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Slice the honeynut squashes in half and scoop out the seeds with a spoon.
- Place the squash halves on the baking sheet, brush with olive oil, and sprinkle with salt.
- Roast until tender, about 30–40 minutes.
- Pesto: In a food processor, combine the basil, parsley, pine nuts, garlic, red pepper flakes, nutritional yeast, lemon juice, and salt.
- Pulse into a rough paste, scraping down the sides as needed.
- With the processor running, slowly stream in the olive oil until combined.
- Remove the squash from the oven and top with pesto, toasted pine nuts, vegan Parmesan, and a drizzle of olive oil.