CREAMY BUTTERNUT SQUASH PESTO (VEGAN)
Make and share this Creamy Butternut Squash Pesto (Vegan) recipe from Food.com.
Provided by Prose
Categories Low Protein
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Peel and cube the squash. Toss with a little olive oil, salt, and pepper. Bake at 350 degrees for about 20 minutes or until tender.
- Puree squash in food processor. Add other ingredients and puree again. Add more soy milk and process again, as needed, until the perfect creamy consistency is achieved.
- Toss with 1 pound cooked pasta and enjoy!
BUTTERNUT SQUASH PESTO PIZZA/FLATBREAD
Make and share this Butternut Squash Pesto Pizza/Flatbread recipe from Food.com.
Provided by Barbell Bunny
Categories < 60 Mins
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400°F.
- In s medium bowl, mix squash, onion, brown sugar, salt, black pepper and 1 1/2 tablespoons of the oil.
- Spread mixture in ungreased 13x9-inch (3-quart) glass baking dish.
- Bake about 20 minutes, stirring occasionally, until squash is tender.
- Spray large cookie sheet with cooking spray.
- Unroll pizza crust dough on cookie sheet into 13x9-inch rectangle.
- Bake at 400°F 7 to 10 minutes or until light golden brown.
- Meanwhile, in a 10-inch skillet, heat remaining 1/2 tablespoon oil over medium heat.
- Add pancetta; cook 4 minutes, stirring frequently, until lightly browned. Drain.
- Spread pesto over partially baked crust.
- Top with squash mixture, pancetta, roasted peppers, walnuts and cheeses.
- Bake 6 to 8 minutes longer or until edges are golden brown.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 123, Fat 8.7, SaturatedFat 2.2, Cholesterol 8.3, Sodium 518.6, Carbohydrate 10.3, Fiber 2.2, Sugar 3.6, Protein 2.9
BUTTERNUT SQUASH WITH PUMPKIN-SEED PESTO
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
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.
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