Best Pesto Squash Recipes

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PAN-SEARED VEAL CHOP WITH ROASTED KALE PESTO AND BUTTERNUT SQUASH AND PARSNIP PUREE



Pan-Seared Veal Chop with Roasted Kale Pesto and Butternut Squash and Parsnip Puree image

This is a great dish for a romantic dinner. I made it for our anniversary and my wife loved it.

Provided by Steven Brach

Categories     Main Dish Recipes     Steaks and Chop Recipes

Time 1h24m

Yield 2

Number Of Ingredients 28

2 tablespoons olive oil
2 cups peeled and chopped butternut squash
1 large parsnip, peeled and chopped
1 onion, chopped
2 cloves garlic, crushed
6 cups water
1 teaspoon ground coriander
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne powder
¼ teaspoon Chinese five-spice powder
3 tablespoons butter
6 cups stemmed and chopped kale
¼ cup walnuts
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon ground black pepper
½ cup light olive oil
¼ cup lemon juice
3 cloves garlic
1 ½ teaspoons agave nectar
¼ teaspoon red pepper flakes
2 tablespoons olive oil
2 sprigs fresh rosemary
1 sprig fresh thyme
2 (1-inch-thick) first-cut veal chops
½ teaspoon salt
½ teaspoon coarsely ground black pepper

Steps:

  • Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add butternut squash, parsnip, and onion; cook and stir until starting to brown, about 3 minutes. Stir in 2 cloves garlic; cook until fragrant, about 2 minutes.
  • Pour water into the saucepan. Add coriander, 1/2 teaspoon salt, 1/2 teaspoon black pepper, cayenne powder, and Chinese five-spice powder. Simmer until butternut squash is very soft, about 20 minutes. Remove from heat; drain excess liquid. Let cool slightly, 5 to 10 minutes.
  • Stir butter into butternut squash mixture. Puree with an immersion blender until smooth.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Toss kale, walnuts, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together on a rimmed baking sheet.
  • Broil in the preheated oven until kale starts to brown, about 5 minutes. Cool slightly, about 5 minutes.
  • Combine kale mixture, 1/2 cup light olive oil, lemon juice, 3 cloves garlic, agave nectar, and red pepper flakes in a food processor; blend into a chunky paste.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Combine 2 tablespoons olive oil, rosemary, and thyme in a large oven-proof skillet; heat over medium-high heat until lightly smoking. Season veal chops with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook in the hot oil until browned, about 2 minutes per side.
  • Transfer skillet to the preheated oven; roast chops until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 10 minutes. Transfer to a cutting board; let rest for 10 minutes.
  • Divide butternut squash puree between 2 large serving plates. Place 1 chop on each place; top with a heaping tablespoon of kale pesto.

Nutrition Facts : Calories 1585 calories, Carbohydrate 67.3 g, Cholesterol 153.6 mg, Fat 139.1 g, Fiber 15.7 g, Protein 33.9 g, SaturatedFat 31.1 g, Sodium 2039.2 mg, Sugar 15.9 g

PESTO SPAGHETTI SQUASH



Pesto Spaghetti Squash image

When making this meal for the first time, I wanted to use items I would normally incorporate with pasta, such as pesto and mushrooms. Combining all of these things together creates a wonderful dish that most people would enjoy; I know I did! Serve with some garlic bread and mashed potatoes. Enjoy!

Provided by Shyla Lane

Categories     Side Dish     Vegetables     Greens

Time 1h40m

Yield 6

Number Of Ingredients 11

1 spaghetti squash, halved lengthwise and seeded
3 tablespoons butter, divided
1 onion, sliced
1 cup kale, stems removed and leaves chopped
4 white mushrooms, sliced
1 teaspoon garlic salt
1 teaspoon Italian seasoning
1 teaspoon red pepper flakes
1 teaspoon olive oil
2 tablespoons prepared pesto
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Place squash skin side down on prepared baking sheet. Bake until cooked through, about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into string-like strands with a fork. Place in a bowl and set aside.
  • Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add onion; cook and stir until onion begins to turn translucent. Stir in kale and mushrooms; reduce heat to medium low.
  • Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Remove from stove and place squash mixture in a large bowl.
  • Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.

Nutrition Facts : Calories 160.5 calories, Carbohydrate 14.1 g, Cholesterol 19.9 mg, Fat 10.8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 460.5 mg, Sugar 1.9 g

ORZO WITH SUMMER SQUASH AND PESTO



Orzo with Summer Squash and Pesto image

There's still plenty of summer squash in the market. I like to dice it small for this dish, cook it with a little garlic and marjoram or mint and toss it with orzo, a pasta that looks like rice but tastes and feels like pasta. I love the textures of the two, and the pesto completes the dish. Make sure to dice the squash small so the pieces aren't much bigger than the grains of orzo.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 30m

Yield Serves 4 to 5

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1 1/2 pounds zucchini or other summer squash, cut in 1/4-inch dice (about 4 cups)
2 teaspoons chopped fresh marjoram or mint
Salt and freshly ground pepper to taste
10 ounces (1 1/3 cups) orzo
1/3 cup basil or basil-mint pesto (1/2 batch)
Additional grated Parmesan or pecorino for serving

Steps:

  • Bring a large pot of water to a boil for the orzo and salt generously. Meanwhile, heat a large, heavy skillet over medium heat and add olive oil and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add summer squash. Turn heat up to medium high and cook, stirring often, until squash is tender and translucent, 8 to 10 minutes. Stir in marjoram or mint and season to taste with salt and pepper. Turn off heat.
  • When water in pot comes to a boil, salt generously and add orzo. Cook 9 minutes, until al dente. Stir 3 to 4 tablespoons of the cooking water into the pesto, then drain orzo and toss with squash. Heat through, add pesto, toss again and serve, passing more Parmesan or pecorino in a bowl.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 3 grams, Carbohydrate 49 grams, Fat 10 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 500 milligrams, Sugar 5 grams

ITALIAN CHICKEN PESTO WITH SPAGHETTI SQUASH



Italian Chicken Pesto with Spaghetti Squash image

This is a great new paleo version of your favorite Italian recipe with spaghetti squash. I like to sprinkle a bit of Parmigiano-Reggiano cheese over mine.

Provided by tclark23

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 6

Number Of Ingredients 10

1 spaghetti squash, halved lengthwise
6 links Italian chicken sausage, casings removed
1 head broccoli, cut into bite-size pieces
1 green bell pepper, cut into bite-size pieces
1 pinch chopped fresh basil, or to taste
1 pinch chopped fresh rosemary, or to taste
1 pinch Italian seasoning (such as Mrs. Dash®), or to taste
1 tablespoon olive oil
⅓ (7 ounce) container pesto, or to taste
10 sun-dried tomatoes

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Sprinkle squash with Italian seasoning and place upside-down on a rimmed baking tray. Add about 1 inch of water.
  • Bake in the preheated oven until tender, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes; strands of squash should easily pull away when scraped with a fork.
  • Heat a large skillet or wok over medium heat. Cook and stir sausage, uncovered, in the hot skillet until mostly browned and crumbly, about 10 minutes. Stir in broccoli and bell pepper. Reduce heat to low and add squash strands. Sprinkle basil, rosemary, and Italian seasoning, on top and drizzle with olive oil. Stir in 2 big spoonfuls of pesto, adding more to taste, followed by sun-dried tomatoes. Let simmer over low heat for 2 to 5 minutes. Serve.

Nutrition Facts : Calories 460.3 calories, Carbohydrate 42 g, Cholesterol 37.2 mg, Fat 26 g, Fiber 7.9 g, Protein 22.4 g, SaturatedFat 7.7 g, Sodium 1825.1 mg, Sugar 19.6 g

CHICKEN, SQUASH & PESTO LASAGNE



Chicken, squash & pesto lasagne image

This alternative pasta bake is great for making in batches- assemble the layers of mascapone, chicken, basil and butternut then freeze or bake

Provided by Cassie Best

Categories     Main course

Time 1h25m

Number Of Ingredients 15

2 tbsp olive oil
2 onions , chopped
2 garlic cloves , crushed
4 skinless chicken breasts
1 tbsp plain flour
600ml chicken stock
500g tub mascarpone
190g jar pesto
bunch basil , leaves picked and chopped, save a few small whole leaves to serve
1 butternut squash , peeled, deseeded and cut into chunks
good grating of nutmeg
12 lasagne sheets
85g parmesan , grated
splash of milk
50g pine nut

Steps:

  • Heat the oil in a large casserole dish. Add the onions and cook until softened, then add the garlic and cook for a few mins more. Push the onions and garlic to the edge of the pan, add the chicken breasts and cook for a few mins each side to brown. Sprinkle over the flour and stir it into the onion mixture. Tip in the stock and season. Cover and simmer for 10 mins - or until the chicken is cooked through. Using 2 forks, shred the chicken into bite-sized chunks. Add half the mascarpone and the pesto, stirring until the mascarpone has melted into the sauce, bubble for a few mins to thicken a little, then remove from the heat and stir in the basil.
  • Meanwhile, place the squash in a large bowl with 2tbsp of water, cover with cling film and microwave on High for 12-15 mins, until really soft. Season the squash with a little of the nutmeg and some salt and pepper, and mash lightly with a fork.
  • Heat oven to 180C/160C fan/gas 4. Spoon half the chicken mixture into the bottom of a 20 x 30cm ovenproof dish. Cover with 4 lasagne sheets, then the butternut squash and half the Parmesan. Top with another 4 lasagne sheets, the remaining chicken mixture, then a final layer of lasagne. Mix enough milk into the remaining mascarpone to make a smooth sauce - you need to aim for a consistency similar to white sauce. Season with remaining nutmeg, salt and pepper, then pour over the lasagne. Scatter over the remaining Parmesan and the pine nuts. Bake for 40 mins until piping hot in the centre and crunchy and golden on top. Scatter with a few extra basil leaves before serving.

Nutrition Facts : Calories 692 calories, Fat 50 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 1.3 milligram of sodium

SPAGHETTI SQUASH WITH PESTO



Spaghetti Squash With Pesto image

Provided by Florence Fabricant

Categories     side dish

Time 45m

Yield 6 - 8 servings

Number Of Ingredients 5

3 1/2 to 4 pounds spaghetti squash
Salt and freshly ground black pepper
1 cup pesto (see note)
4 ripe plum tomatoes (or well-drained canned tomatoes), chopped
2 tablespoons chopped fresh parsley or basil

Steps:

  • Boil spaghetti squash about 40 minutes, until tender when pierced with knife. Drain, allow to cool somewhat, then split in half lengthwise.
  • Using large spoon, scrape out seeds and strings to which they are attached and discard. Using forks, scrape flesh of squash away from skin and transfer to large saucepan. Flesh will lift up in clumps of strands that separate easily. Season lightly with salt and pepper.
  • Gently fold in pesto and tomatoes. Recheck seasonings and set aside, covered. About 10 minutes before serving, reheat gently in saucepan and sprinkle with parsley or basil.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 12 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 650 milligrams, Sugar 7 grams

SPICY ROASTED SQUASH SOUP WITH PUMPKIN SEED PESTO



Spicy Roasted Squash Soup with Pumpkin Seed Pesto image

Categories     Soup/Stew     Blender     Vegetable     Appetizer     Roast     Thanksgiving     Lunch     Squash     Butternut Squash     Fall     Winter     Jalapeño     Seed     Simmer     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 16 servings (about 20 cups)

Number Of Ingredients 11

For toasts
15 slices firm white sandwich bread
1/2 stick (1/4 cup) unsalted butter, softened
For soup
12 lb butternut squash, halved lengthwise and seeded
1 1/2 tablespoons chopped fresh jalapeño chile, including seeds
1 teaspoon ground cumin
7 cups chicken broth or water
5 cups water plus additional for thinning
1 tablespoon fresh lemon juice, or to taste
Accompaniment: pumpkin seed pesto

Steps:

  • Preheat oven to 400°F.
  • Make toasts:
  • Trim and discard crusts from bread. Spread 1 side of each slice evenly with butter and season with salt and pepper. Halve slices diagonally to form triangles and arrange, buttered sides up, on a baking sheet. Toast bread, turning once, in middle of oven until golden brown, about 4 minutes. Transfer toasts to a rack to cool.
  • Make soup:
  • Put squash, cut sides down, in 2 greased shallow baking pans and roast in upper and lower thirds of oven, switching position of pans halfway through roasting, until very tender, about 1 1/4 hours. Cool and scoop out flesh.
  • Purée squash in batches in a blender with jalapeño, cumin, and broth until very smooth (add additional water as needed to facilitate puréeing).Transfer to a 6- to 8-quart heavy pot and stir in 5 cups water. Simmer, stirring, 10 minutes, then stir in lemon juice, enough water to thin to desired consistency, and salt and pepper to taste.
  • Serve soup in bowls topped with slices of toast spread with pesto.

SQUASH AND ZUCCHINI WITH PESTO



Squash and Zucchini with Pesto image

Replace pasta with thin strips of squash and zucchini and top with pesto. Add some basil-garlic sausages or chicken to make it a complete meal!

Provided by Emily

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 35m

Yield 4

Number Of Ingredients 11

olive oil, or to taste
3 summer squash, cut into long, thin strips
3 zucchini, cut into long, thin strips
2 onions, cut into strips
salt and ground black pepper to taste
½ cup toasted pine nuts
2 cups fresh basil leaves
½ cup grated Parmesan cheese
3 cloves garlic, chopped
¼ cup extra-virgin olive oil, or as needed
2 heirloom tomatoes, finely chopped

Steps:

  • Heat olive oil in a large skillet over medium-low heat. Add squash, zucchini, and onions; saute until slightly tender, about 10 minutes. Season with salt and pepper.
  • Combine pine nuts, salt, and pepper in a food processor; pulse until coarsely chopped. Add basil, Parmesan cheese, and garlic. Continue to process until finely ground. Slowly add in olive oil until pesto reaches the desired consistency.
  • Serve pesto over the warm vegetables. Top with tomatoes. Taste and adjust seasoning if needed.

Nutrition Facts : Calories 419.9 calories, Carbohydrate 23 g, Cholesterol 8.8 mg, Fat 33.2 g, Fiber 7.4 g, Protein 13.1 g, SaturatedFat 6.1 g, Sodium 217.2 mg, Sugar 7.5 g

PESTO SPAGHETTI SQUASH SKILLET WITH HILLSHIRE FARM® SMOKED SAUSAGE



Pesto Spaghetti Squash Skillet with Hillshire Farm® Smoked Sausage image

Weeknight dinners just got easier with this recipe for roasted spaghetti squash tossed in a skillet of smoked sausage, bell pepper, onion, and pesto.

Provided by Hillshire Farm(R) Brand

Categories     Trusted Brands: Recipes and Tips     Hillshire Farm®

Time 1h8m

Yield 4

Number Of Ingredients 9

1 medium spaghetti squash, halved and seeded
2 tablespoons olive oil, divided
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (14 ounce) package Hillshire Farm® Smoked Sausage, bias-sliced 1/2-inch thick
1 red bell pepper, chopped
1 onion, chopped
½ cup pre-made basil pesto
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F. With a fork, pierce squash halves several times. Rub the inside of the halves with 1 tablespoon olive oil. Sprinkle with salt and pepper.
  • On a foil-lined, rimmed baking sheet, arrange squash, flesh side down. Bake 45 to 50 minutes or until very tender.
  • Meanwhile, in a 12-inch skillet, heat remaining 1 tablespoon oil over medium heat. Cook and stir sausage, red pepper, and onion 6 to 8 minutes or until sausage is browned and pepper and onion are crisp-tender.
  • Cool baked squash slightly. Shred insides with a fork. Add spaghetti squash to skillet and cook and stir until heated through, about 2 minutes.
  • Just before serving, carefully stir in pesto and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 647.7 calories, Carbohydrate 24.1 g, Cholesterol 76.4 mg, Fat 51.8 g, Fiber 2.9 g, Protein 21.7 g, SaturatedFat 16.5 g, Sodium 1342.5 mg, Sugar 2.4 g

BUTTERNUT SQUASH SOUP WITH CORIANDER AND PUMPKIN SEED PESTO



Butternut Squash Soup With Coriander and Pumpkin Seed Pesto image

I had some butternut squash to use as I had cut one for another recipe. I found this recipe in the 'delicious' magazine in the November 2004 edition. I realised that I also had lots of fresh coriander (cilantro) and sour cream sitting in the fridge, so this recipe was just made for the situation I was in! In this recipe, the squash is roasted first to enhance its flavour. I love the combination of the smooth butternut squash purée and the freshness of the coriander. But what really rounds the soup off is the cold and creamy sour cream and the roasted, crunchy pumpkin seeds. This soup makes a great starter, but also a nice meal when served with bread and or salad. The original recipe calls for kabocha squash or pumpkin.

Provided by tigerduck

Categories     Vegetable

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/4 kg kabocha squash or 1 1/4 kg pumpkin
sunflower oil
20 g butter (the original recipe calls for 40)
1 medium onion, chopped
30 g shelled unsalted pumpkin seeds (from supermarkets and health food stores)
40 g fresh coriander (leaves and stems)
1/2 green chili, deseeded and finely chopped
1 fat garlic clove, crushed
65 ml olive oil (1/4 cup)
25 g parmesan cheese, finely grated (1/3 cup)
4 tablespoons sour cream
1 sprig coriander, to garnish (optional)

Steps:

  • Preheat the oven to 180°C/fan160°C/350°F/gas 4.
  • Remove skin, fibres and seeds of the squash/pumpkin and cut into cubes (mine were approximately 5-6cm). (You may also want to leave the skin on and remove after roasting if this is easier with the particular squash/pumpkin you are using.) Rub the squash pieces with sunflower oil and season well with salt and pepper. Put them into a small roasting tin (skin-side down if skin wasn't removed). Roast for about 40 minutes or until tender.
  • Remove squash from oven and remove skin when cool enough to handle if you haven't done so earlier. You may also want to cut squash into smaller chunks if your pieces are rather big. I didn't cut mine any smaller, as I preferred to cut my squash into smallish chunks before roasting.
  • Melt the butter in a large pan, add the onion and cook gently for about 10minutes until the onion is very soft but not browned. Add the roasted squash, and any juices from the plate and the stock. Note: I used 1.2 litres of water, but only stock cubes for 1 litre, as you have salted your squash before roasting it, and you will also add parmesan. Cover and simmer for 20 minutes or until squash is ready to be liquidised.
  • Meanwhile, make the PESTO:.
  • Heat a dry, heavy-based frying pan over a high heat. Add the pumpkin seeds and shake them around until lightly toasted. Cool, reserving 1 tablespoon of seeds to garnish.
  • Put the rest of the seeds into a food processor with the chilli, garlic, fresh coriander and oil. Blend to a paste. Transfer to a bowl and stir in the parmesan, seasoning to taste.
  • Finish SOUP:.
  • Leave the soup to cool slightly, then liquidise in batches until smooth. Note: I always use a high pan and a hand-held liquidiser, so I don't need to remove and return the soup. Return to a clean pan and bring back to a gentle simmer. Stir in 4 tablespoons of the pesto (I stirred in all of it, although it was more than 4 tablespoons, but stir in four and check how you like it)and adjust the seasoning.
  • SERVE:.
  • Ladle into warmed bowls and add a spoonful of sour cream, and sprinkle with the reserved pumkin seeds and coriander leaves.
  • If you haven't used the whole amount of pesto before, serve it at the table, so everybody can stir in more if desired. Another possibility is to top crackers or toasted bread with it and serve together with the soup.

Nutrition Facts : Calories 400.6, Fat 24.1, SaturatedFat 7.3, Cholesterol 22.4, Sodium 161, Carbohydrate 44.9, Fiber 8.5, Sugar 8.9, Protein 7.9

SPAGHETTI SQUASH WITH PARSLEY AND PECAN PESTO



Spaghetti Squash with Parsley and Pecan Pesto image

Provided by Damaris Phillips

Categories     side-dish

Time 1h20m

Yield 3 cups

Number Of Ingredients 8

1 medium spaghetti squash, halved lengthwise, seeded
1/4 cup plus 2 teaspoons olive oil
Salt and pepper
2 small heads garlic, plus 1 clove garlic, minced
2 ounces pecans, toasted (about 1/2 cup)
1/2 bunch parsley, with stems, plus 1 tablespoon parsley leaves, chopped, for garnish
1/4 cup grated Asiago cheese
1 1/2 teaspoons fresh lemon juice

Steps:

  • Preheat the oven to 375 degrees F.
  • Rub the cut sides of the squash with 1 teaspoon of the olive oil and sprinkle with salt and pepper. Set the squash cut-side down on a baking sheet. Cut the tops off of the garlic heads, exposing the cloves but leaving the heads intact. Set the heads on a large piece of foil, drizzle with the remaining 1 teaspoon of the olive oil and season with salt and pepper. Wrap up the foil to make a pouch and place on the baking sheet with the squash. Bake until the squash is tender and the garlic soft and roasted, 35 to 40 minutes. Set aside to cool.
  • When the roasted garlic is cool enough to handle, press out the cloves and add them to a food processor along with the minced garlic, toasted pecans, 1/2 bunch parsley and 1/2 teaspoon salt. Pulse until the ingredients are pulverized. With the motor running, drizzle in the 1/4 cup olive oil. Add the Asiago and lemon juice and pulse until just combined.
  • Shred the squash into a bowl using a fork and toss with 1/2 cup of the pesto. Season with salt and pepper. Serve garnished with chopped parsley.

BUTTERNUT SQUASH WITH PUMPKIN-SEED PESTO



Butternut Squash with Pumpkin-Seed Pesto image

Provided by Lillian Chou

Categories     Sauce     Food Processor     Side     Roast     Vegetarian     Quick & Easy     Low Sodium     Butternut Squash     Fall     Winter     Healthy     Cilantro     Seed     Gourmet     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 (side dish) servings

Number Of Ingredients 5

1 (3-pound) butternut squash, peeled and cubed (1/2 inch; about 6 cups)
1/4 cup olive oil, divided
1/2 cup green (hulled) pumpkin seeds (pepitas; not toasted)
1/2 cup packed cilantro sprigs
1 1/2 teaspoons fresh lemon juice

Steps:

  • Preheat oven to 500°F with rack in middle.
  • Toss butternut squash with 2 tablespoons oil and 1/2 teaspoon salt, then arrange in 1 layer in a 17- by 12- by 1-inch baking pan and roast, turning occasionally, until golden brown on edges, 20 to 25 minutes.
  • Meanwhile, toast pumpkin seeds in 1 tablespoon oil in a large heavy skillet over medium-high heat, stirring frequently, until seeds are puffed and beginning to brown, 2 to 4 minutes. Transfer to a large plate and cool.
  • Pulse cooled seeds in a food processor with cilantro, lemon juice, 1/4 teaspoon each of salt and pepper, and remaining tablespoon oil to a coarse paste (not finely ground).
  • Toss squash with pesto and salt and pepper to taste. Serve immediately.

DR. WEIL’S ROASTED WINTER SQUASH AND APPLE SOUP WITH WALNUT CILANTRO PESTO



DR. WEIL’S ROASTED WINTER SQUASH AND APPLE SOUP WITH WALNUT CILANTRO PESTO image

Categories     Soup/Stew     Vegetable     Side

Yield 4

Number Of Ingredients 14

1 large winter squash (about 2 1/2 pounds), such as butternut,
buttercup or kabocha; peeled, seeded and cut into 2-inch pieces
2 medium onions, peeled and quartered
3 garlic cloves, peeled
2 tart, firm apples, peeled, cored and quartered
2 tablespoons extra-virgin olive oil
Salt and red chile powder to taste
4 to 5 cups vegetable broth
Cilantro-Walnut Pesto
1 cup walnut pieces
2 cups cilantro leaves, washed, drained and stemmed
1 green jalapeño pepper, seeded and chopped
1 teaspoon salt, or to taste
2 tablespoons cider vinegar

Steps:

  • 1. Preheat oven to 400 degrees. In a large roasting pan, toss the squash, onions, garlic and apples with the oil to coat. Season well with the salt and chile. Roast, stirring every 10 minutes, until the vegetables are fork tender and lightly browned, about 40 minutes. 2. Put half of the vegetables and 2 cups of the broth in a food processor and purée until smooth. Repeat with the remaining vegetables and broth. Return puréed mixture to the pot. If the soup is too thick, add more broth. Correct the seasoning and heat to a simmer. 3. Serve in warm bowls with dollops of cilantro-walnut pesto. PESTO 1. Put the walnuts in a food processor and grind them fine. 2. Add the cilantro, jalapeño pepper, salt, vinegar and 2 to 3 tablespoons of water and blend. Blend in a little more water if necessary to make a thick sauce. Taste and correct the seasoning, adding more salt if necessary.

ASPARAGUS AND MUSHROOM PESTO SPAGHETTI SQUASH RECIPE BY TASTY



Asparagus And Mushroom Pesto Spaghetti Squash Recipe by Tasty image

Here's what you need: spaghetti squash, olive oil, salt, pepper, fresh basil, extra virgin olive oil, vegetarian parmesan cheese, garlic, pine nuts, salt, oil, mushroom, asparagus, garlic, salt, pepper

Provided by Merle O'Neal

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

1 spaghetti squash
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
2 cups fresh basil
½ cup extra virgin olive oil, divided
½ cup vegetarian parmesan cheese, grated
2 cloves garlic
¼ cup pine nuts
½ teaspoon salt
1 tablespoon oil
1 lb mushroom, sliced
1 cup asparagus, cut in half
1 tablespoon garlic, minced
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Preheat oven to 400ºF (200ºC).
  • With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
  • Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
  • Meanwhile, in a blender combine basil, olive oil, vegetarian Parmesan cheese, garlic, pine nuts, and salt. Set aside.
  • In a pan add the olive oil and garlic over medium-high heat, sautè 30 seconds-1 minute, add in mushrooms and cook for 3 minutes. Add asparagus and stir until cooked.
  • Remove squash from the oven, with a fork pull at the edges to produce that stringy "spaghetti" quality until you've completed both of them.
  • In the mushroom and asparagus pan combine "spaghetti" and pesto and mix. Return to the squash and serve with or without plates. Garnish with parmesan.
  • Enjoy!

Nutrition Facts : Calories 512 calories, Carbohydrate 19 grams, Fat 46 grams, Fiber 4 grams, Protein 10 grams, Sugar 6 grams

GRILLED WILD SALMON WITH GARLIC SCAPE PESTO AND SUMMER SQUASH



Grilled Wild Salmon with Garlic Scape Pesto and Summer Squash image

Wild salmon tops the list of fish that are high in omega-3 and low in mercury. So swap out farmed salmon, which contains food dyes, for the real thing. Frozen sides of wild salmon offer the best value. Garlic scapes are the young, soft stems and unopened flower buds of hardneck garlic. This variety of garlic tends to be prevalent at farmer's markets. The season for scapes is short-just a few weeks in June-so if you can't find them you can substitute scallions or baby leeks.

Provided by Drew Ramsey, M.D.

Categories     HarperCollins     Salmon     Fish     Yellow Squash     Green Onion/Scallion     Grill     Dinner     Summer     Healthy     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 9

Coconut oil, for the grill
2 cups garlic scapes
2 cups packed kale leaves
1/2 cup olive oil
1/2 cup grated Parmesan or pecorino Romano cheese
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 wild salmon fillets, skin intact (1 pound)
1 pound yellow squash, sliced into 1/4-inch strips

Steps:

  • Oil a grill with coconut oil and preheat the grill over high heat.
  • Put the garlic scapes, kale, olive oil, cheese, salt, and pepper in a food processor or blender and process until finely chopped. Divide the pesto in half and reserve one- half for another use.
  • Place the salmon on the grill, flesh side down, and grill 3 to 4 minutes. Turn the salmon, and place the squash slices on the grill. Brush the pesto over the salmon and the squash.
  • Grill the squash, turning it occasionally, for 4 to 5 minutes until cooked through. Grill the salmon 4 to 5 minutes until the skin crisps but the center is still medium. Transfer to a plate and serve immediately.

SQUASH & PESTO PASTA



Squash & pesto pasta image

Make a homemade pesto with parsley, basil and cashew nuts to stir through this comforting pasta. It makes for an easy, healthy family meal

Provided by Esther Clark

Categories     Dinner, Main course, Pasta, Supper

Time 40m

Number Of Ingredients 10

1 small butternut squash (750g), peeled, deseeded and cut into 2cm cubes
3 tbsp rapeseed oil
large bunch of parsley
large bunch of basil
20g cashew nuts , toasted and chopped
1 garlic clove , crushed
1 lemon , zested and juiced
1 tsp chilli flakes (optional)
350g pasta (casarecce or fusilli work well)
30g parmesan or vegetarian alternative, shaved

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Toss the butternut cubes on a baking tray with ½ tbsp of the oil and some seasoning. Roast for 20-25 mins or until tender.
  • Put the parsley, basil, cashew nuts, garlic, lemon zest and juice and chilli (if using) in a food processor, along with the remaining oil and a splash of water, then whizz until very smooth. Season to taste.
  • Meanwhile, cook the pasta following pack instructions. Drain, reserving a little of the cooking water, then toss with the pesto and butternut squash and enough water to loosen the sauce. Finish with a little shaved parmesan, if you like.

Nutrition Facts : Calories 540 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 10 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 0.3 milligram of sodium

ZUCCHINI AND YELLOW SQUASH WITH PESTO



Zucchini and Yellow Squash with Pesto image

Categories     Food Processor     Cheese     Nut     Vegetable     Appetizer     Side     No-Cook     Vegetarian     Quick & Easy     Basil     Pine Nut     Squash     Zucchini     Summer     Yellow Squash     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 as a side dish

Number Of Ingredients 8

1/4 cup packed fresh basil leaves
1/3 cup freshly grated Parmesan (1 ounce)
1 tablespoon pine nuts
1/2 teaspoon salt
1 tablespoon fresh lemon juice
1/2 cup extra-virgin olive oil
1 pound zucchini (about 2 large)
1/2 pound yellow squash (about 1 large)

Steps:

  • In a food processor purée together basil, Parmesan, pine nuts, salt, lemon juice, and oil until smooth and season with pepper.
  • With a mandoline or other manual slicer, cut zucchini and yellow squash lengthwise into very thin slices. Arrange slices in one layer, overlapping them slightly, on 2 large platters and drizzle pesto over slices. Chill zucchini and yellow squash, covered, at least 1 hour, to allow dressing to be absorbed, and up to 1 day.

SPAGHETTI SQUASH WITH KALE PESTO



Spaghetti Squash with Kale Pesto image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 10

1 medium spaghetti squash (about 3 pounds)
1/3 cup hazelnuts, roughly chopped
2 cups roughly chopped kale leaves (about 2 ounces)
1/2 cup fresh parsley
1 clove garlic
2 tablespoons golden raisins
5 tablespoons extra-virgin olive oil
1/4 cup grated parmesan cheese, plus more for topping
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper

Steps:

  • Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note).
  • Meanwhile, toast the hazelnuts in a dry skillet over medium-high heat, stirring occasionally, about 3 minutes. Transfer to a plate and let cool.
  • Pulse the kale, parsley, garlic, raisins and 2 tablespoons of the toasted nuts in a blender or food processor until combined. Add 1/4 cup olive oil; blend until smooth. Add 1/3 cup water, the parmesan, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper. Pulse until the pesto comes together, adding up to 3 more tablespoons water to loosen, if necessary; season with more salt and pepper.
  • Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the spaghetti squash and cook, stirring, until coated. Add 3/4 cup of the kale pesto. Stir to coat, adding up to 1/2 cup water to loosen; season with salt and pepper. Top the squash with the remaining toasted nuts and more parmesan.

Nutrition Facts : Calories 377 calorie, Fat 28 grams, SaturatedFat 5 grams, Cholesterol 6 milligrams, Sodium 315 milligrams, Carbohydrate 31 grams, Fiber 7 grams, Protein 7 grams, Sugar 13 grams

PESTO SQUASH



Pesto Squash image

A fast, easy side dish with Italian flavor!

Provided by Audrey Mezowe

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 16m

Yield 4

Number Of Ingredients 3

4 zucchini, sliced
1 cup basil pesto
4 tablespoons Parmesan cheese

Steps:

  • Place zucchini in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes.
  • In a serving bowl, mix together zucchini and pesto. Top with Parmesan cheese.

Nutrition Facts : Calories 363 calories, Carbohydrate 10.8 g, Cholesterol 24.4 mg, Fat 30.2 g, Fiber 3.9 g, Protein 15.5 g, SaturatedFat 8.6 g, Sodium 572.1 mg, Sugar 3.4 g

INSTANT POT® VEGAN SPAGHETTI SQUASH WITH PESTO



Instant Pot® Vegan Spaghetti Squash with Pesto image

A quick and easy vegan main dish made in just minutes in your Instant Pot®. This recipe is so versatile that it works for any gluten-free, dairy-free, Whole30® or paleo diet.

Provided by Fioa

Categories     Main Dish Recipes     Pasta     Pesto Pasta Recipes

Time 40m

Yield 4

Number Of Ingredients 11

1 (3 pound) spaghetti squash, halved and seeded
1 cup vegetable broth
1 sprig chopped fresh rosemary
½ teaspoon salt
2 cups fresh basil leaves
⅔ cup olive oil
¼ cup pine nuts
2 tablespoons nutritional yeast
2 cloves garlic
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Combine spaghetti squash, vegetable broth, rosemary, and 1/2 teaspoon salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove spaghetti squash and cool until easily handled, 5 to 10 minutes. Scrape insides of squash into spaghetti strands with a fork.
  • Combine basil leaves, olive oil, pine nuts, nutritional yeast, garlic, 1/2 teaspoon salt, and pepper in the bowl of a food processor; pulse until smooth. Serve on top of spaghetti squash.

Nutrition Facts : Calories 499.5 calories, Carbohydrate 28.4 g, Fat 42.7 g, Fiber 2.1 g, Protein 7.2 g, SaturatedFat 6 g, Sodium 757.8 mg, Sugar 1.1 g

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