Butternut Squash with Pumpkin Seed Pesto
Pity the online recipe unaccompanied by a photo. No matter how utterly delicious, it’s doomed to eternal obscurity; as Pinterest has shown us, people browse recipes with their eyes, not their brains. It’s a beauty contest, not a spelling bee.
And so I’ve taken upon myself to rescue this gem of a recipe–Butternut Squash with Pumpkin Seed Pesto– by re-posting it from its original home at Epicurious adorned with some headshots that show off its gorgeous, vibrant color and appealing blend of textures. To get the recipe, click here.
Doing so is not an act of charity, but rather a statement that this is exactly what I want to be eating now. To me, this recipe is a perfect transition from summer to fall– the culinary equivalent to a pair of gold ballet flats, if you will. Bright pesto composed of cilantro from your still-productive summer herb garden keeps one foot stubbornly planted in summer, while roasted butternut squash is a sure harbinger of the autumn season ahead. And seasonal symbolism aside: it is so damn delicious.
Serve it as a side dish to, well, whatever. Or toss it into a bowl of pasta as the main event.
Make it now, or file it away for Thanksgiving when you’re on the hook to bring a side dish that caters to all the restricted diets in the crowd. After all, it’s gluten-free, dairy-free, vegan AND nut-free. (A nut-free, vegan pesto? You heard me…) It’s also low FODMAP. Holla!
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