a bowl of butternut squash and sage pesto

Butternut Squash and Sage Pesto

You've never had pesto like this before!
Course Sauce
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 138kcal
Author Lindsay Moe


  • 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.


Calories: 138kcal | Carbohydrates: 9g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 290mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4525IU | Vitamin C: 28.1mg | Calcium: 165mg | Iron: 3.6mg