Butternut Squash With Pistou

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.

• Ready In: 55 mins
• 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

1. To prepare the pistou:
2. 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).
3. To prepare the squash:
4. Preheat the oven to 400°F.
5. Trin the stem, then cut the squash lengthwise.
6. Scoop out the seeds.
7. Put the squash halves cut side up in a roasting pan.
8. Sprinkle the cut sides with salt.
9. Brush generously with the pistou, and let some well up in the seed cavity.
10. Roast for 40-45 minutes, until just browned at the edges and tender when pierced with a knife.
11. Serve hot, with the remaining pistou.