Recipe by Gandalf The White
Source: "Kitchen Suppers for Family and Friends" by Laura Washburn (c) 2004. Pub: Ryland Peters & Small, NYC & London. As the author points out, the partnering of a sweet squash with the garlicky, basil-based pistou isn't obvious, but it works well. Simple recipe, wonderful flavor. She recommends it with roast lamb or chicken, since pistou can serve as a sauce for the meat as well as the squash. Recipe as written is both kosher (parve) and vegan.
Top Review by Mia in Germany
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!
- 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 See How It's Made
- 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.