Butternut squash, which is technically a fruit (like all gourds), is a serious power food. It’s very low in calories for something with the word “butter” in its name, high fiber, and full of all kinds of healthy goodness. I recently read that the most common variety of butternut squash that we find in the grocery store originated in Massachusetts. If this is the case, I wonder why Americans seem to be just now getting around to one of the tastiest entities in the produce aisle, compared to Australian and South African tables? I think it’s just so versatile. I made two pounds of squash and had it as a main course salad, while BF added it to our leftover baked ravioli and tossed it together. I think it would be great perched on top of a thin-crust veggie pizza too. The possibilities are endless. Maybe I should have made three pounds, now that I’m thinking about it…
Perfect Pesto Roasted Butternut
You will need:
- Two pounds butternut squash, peeled, seeded, and diced
- 1/3 cup Pesto
- 3 slices Prosciutto
- 1/2 cup Chevre
- 1 tsp. minced garlic
- 1 tsp. each course ground sea salt, cracked black pepper, paprika
- Preheat the oven to 350. Lightly spray (or add a very thin layer of olive oil) to a cookie sheet.
- Toss the butternut with sea salt, pesto, garlic, spices, and sliced prosciutto. Arrange in a single layer on the cookie sheet.
- Bake for one hour. Your whole kitchen will smell fantastic.
- Add crumbled chevre immediately after removing from oven. The cheese will soften on the hot squash. You may add a drizzle of flavored olive oil here, if you feel so inclined.
- You can enjoy as BF did, on leftover pasta:
- I tossed mine with a light Italian dressing (store bought, sue me), avocado, and mixed greens.
- As we are still unpacking, BF and I had this dinner picnic style, which is a cute way to say in front of the TV, sharing the world’s smallest end table.
- I especially love sweet butternut paired with bitter greens like arugula. I think Mops liked the looks of it too.