Butternut Squash With Pistou
- Ready In:
- 55mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1⁄3 cup extra virgin olive oil
- 4 garlic cloves
- 2⁄3 - 1 cup basil leaves
- 3 lbs butternut squash (about 2 squash)
- 1 pinch fine sea salt
directions
-
To prepare the pistou:
- Put the olive oil, garlic, basil leaves and a pinch of salt in a small food processor. Blend well and transfer to a small bowl (if making by hand, crush the garlic into a paste, then mix with the oil and salt, and then add finely chopped basil leaves to the paste).
-
To prepare the squash:
- Preheat the oven to 400°F.
- Trin the stem, then cut the squash lengthwise.
- Scoop out the seeds.
- Put the squash halves cut side up in a roasting pan.
- Sprinkle the cut sides with salt.
- Brush generously with the pistou, and let some well up in the seed cavity.
- Roast for 40-45 minutes, until just browned at the edges and tender when pierced with a knife.
- Serve hot, with the remaining pistou.
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Reviews
-
Actually I was just searching for "pistou" because I wanted the measurements of basil and garlic... But I had my last butternut squash sitting in the pantry and waiting for use, so I thought this would be a nice change to all those casseroles or sweet squash recipes. Indeed it was - such a simple recipe but so aromatic. It got rave reviews, and I'll try it with hokkaido pumpkin, too. Thanks for sharing this unusual recipe!
RECIPE SUBMITTED BY
Gandalf The White
Indianapolis, Indiana