Baked Butternut Squash with Kale & Walnut Pesto

Beautifully baked butternut squash topped with a homemade pesto that is nutty and zingy, making it a delicious treat for the whole family.

baked-butternut-squash-with-kale-pesto 1

I absolutely love butternut squash, in-fact I think I could eat it every day; itโ€™s got such a wholesome sweetness but keeps its firm texture in the oven, making it a great roasting vegetable.

Some of my favourite ways to use it are in my roasted squash recipe that is topped with chickpeas and a delicious tahini dressing, or to blend chunks of it into soups, shave or slice over salads, or bake into a deliciously spicy stew.

This is my latest butternut squash creation; itโ€™s super simple. All you have to do is rub a little oil and salt in, bake it in the oven, and then fill it with a fragrant and nutty kale pesto before finishing with some extra toasted walnuts.

I also like to add dukkha, pomegranate seeds, pea shoots, or coriander on top (or a combination of them all!)

The pesto used in this dish is incredible. I use walnuts instead of pine nuts for a more earthy flavour which works perfectly with the richness of the kale. Did you knowโ€ฆ the word pesto actually just means โ€˜to be poundedโ€™ and isnโ€™t the name of the green pesto you are used to seeing, buying and eating, you can actually make a whole variety of different variations by mixing and matching different seeds and nuts with herbs and spices. I love to add spinach with walnuts or rocket with almonds. The added secret ingredient for my pesto is nutritional yeast, which adds a delicious cheesy flavour every time – so if your pesto isnโ€™t quite hitting the mark, try adding a spoon or two!

Love Niki xxx

baked-butternut-squash-with-kale-pesto 1 a

Baked Butternut Squash with Kale & Walnut Pesto

Beautifully baked butternut squash topped with a homemade pesto that is nutty and zingy, making it a delicious treat for the whole family.
Prep time: 5 minutes
Cook time: 1 hour
2 servings
5 from 1 vote

Ingredients

  • 1 large butternut squash quartered length ways or 2 small squash cut in half (seeds removed)
  • 2 tbsp olive oil
  • Sprinkle of pink Himalayan salt
  • Sprinkle of pepper

For the pesto

  • 4 cups kale remove the tough stalks
  • 1 cup walnuts
  • Handful basil leaves
  • 2 tbsp olive oil
  • Juice and zest of 1 lemon
  • 3 tbsp nutritional yeast
  • 1/2 tsp Himalayan salt
  • 5 tbsp water

Additional toppings

  • Toasted walnuts
  • Dukkha
  • Pomegranate seeds

Instructions

  • Pre-heat your oven to Gas Mark 5/375F.
  • Place the squash on a baking tray, rub with olive oil, then sprinkle with salt and pepper.
  • Place in the oven and bake for 45-60 minutes, until tender inside and caramelised on the outside.
  • When cooked, remove from the oven and allow to cool a little.

To make the pesto

  • Add all the ingredients to a food processor and blitz until smooth.
  • Scoop the pesto into the hollow part of the squash and finish with your toppings.
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