This Butternut Squash and Sage Pesto is a healthy, flavorful twist on pesto!
Is there one musician that you think everyone should absolutely know about?
Instead of focusing just on classical music like so many Charlotte Mason curriculums suggest, I’ve been trying to expose my kids to all different kinds of music like Chuck Berry, Louis Armstrong, and, well, still Beethoven. I’m trying to think of what sorts of other major players in music history are out there, except when it comes to modern country. Yes to Johnny Cash, but never to Garth Brooks. Never. I just can’t.
If you still love me after I’ve admitted to hating country music, let’s talk butternut squash and sage pesto. I’ve been working on this recipe for a really long time, trying to perfect it for you. I love the combination of butternut squash and sage, and butternut squash and sage pesto seemed like the perfect way to marry the two flavors.
Butternut squash is ideal for adding to pesto because it comes out so creamy. It also allowed me to keep the olive oil scarce to cut down on fat, but you could easily add more to make a looser pesto if you want to use it as a sauce. Butternut Squash Sage Pesto has a million different uses such as:
- As a spread on sandwiches or grilled cheese
- Use in place of pizza sauce or thin with more oil and drizzle over your favorite pizza flavor
- Toss with pasta for a rich and healthy sauce
- Toss with roasted vegetables
- Spread on crostini for a tasty appetizer
- Enjoy as a dip with crackers or whole grain tortilla chips
Hit me with all your favorite music and pesto uses! I’ve got a good one coming at you next.
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You've never had pesto like this before!
- 3/4 cup peeled and cubed butternut squash
- 2 tablespoons olive oil plus more for roasting
- Coarse kosher salt and freshly ground pepper
- 1 cup loosely packed sage leaves
- 1 cup loosely packed parsley leaves
- 1/4 freshly grated Parmesan cheese
- 2 tablespoons pine nuts
Preheat the oven to 400ºF. On a large rimmed baking sheet, toss butternut squash with a drizzle of olive oil and sprinkle with salt and pepper. Roast in the oven until lightly brown and beginning to caramelize, stirring every 10 minutes or so, about 60 minutes.
Place roasted squash, 2 tablespoons olive oil, sage, parsley, Parmesan, and pine nuts In the bowl of a food processor and pulse a few times. Scrape down the sides if necessary, and continue to pulse or process until a smooth pesto forms. If you’d like a thinner pesto, stream in olive oil while the motor is running until you’ve reached the desired consistency.