Roasted Butternut Squash with Broccoli Pesto

This butternut squash recipe is simple and nutritious, what’s not to love? Psst…it’s suitable for vegans and those on the the paleo diet.

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This recipe is: Gluten-Free, Dairy-Free, Egg-Free, Meat-Free, and suitable for Paleo and Vegan diets.

By Emma of the site Paleo With Mrs P. 

One of my favourite comfort meals has to be roasted salt and pepper butternut squash with broccoli pesto, capers and pomegranate seeds. I could eat butternut squash at any time in any dish, I just love it, skin and all. Packed with nutrients, vitamins and lots of health boosting goodness, this dish is certainly one that excites the taste buds, plus it’s really simple to make and perfect for those meat free Mondays!

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Ingredients:
To serve two

*1 organic butternut squash (approx 1kg, I used Coquina squash)
*1.5tsp sea salt
*1/3 cup pomegranate seeds
*1 tbsp capers
*4 florets of broccoli (about 100g)
*1tsp ground pepper
*15 whole brazil nuts
*1/2 cup olive oil + approx 1 tsb to drizzle on to butternut squash
*15 g basil
*Fresh coriander leaves for decoration

Directions:

  • Preheat oven at 170°c /338°F
  • On to a baking sheet place your two halves of butternut squash, seeds scooped out
  • Drizzle with olive oil, sea salt and pepper
  • Place in oven for approx 45 minutes until you can place a fork in it easily and the flesh has started to move away from the skin and brown

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For the brocoli pesto: (this makes enough to fill a small kilner jar so is enough for the meal and for a few meals after)

  • In to a food processor place the brazil nuts, olive oil, brocoli, 1/2 tsp sea salt, basil and blend. You will probably have to use a spatula to scrape down the sides until it’s all smooth and combined
  • Add more olive oil if its not smooth enough and keep blending until paste like
  • Have a taste and add more salt to taste!
  • Once the butternut squash has come out of the oven spoon about 1 tbsp on to the squash and spread along until covered
  • Sprinkle on pommegranates and capers and drizzle with some olive oil
  • Serve straight away or store in the fridge in a sealed container and eat within 3 days

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-dZZeh2_About the author: Emma is the writer of Paleo With Mrs P, a website dedicated to creating simple, healthy, nutritious recipes which are free from dairy, gluten, grains and refined sugar. Diagnosed with diabetes just before her eighteenth birthday, Emma later fell in love with the Paleo diet and how it calmed her symptoms, as well as making her feel happy and healthy.

You can find her on Facebook, and Twitter.

Check out more of our paleo recipes and our vegan recipes!

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