Vegan Butternut Squash Spaghetti Salad with Green Herb Pesto Recipe

Read Time:   |  5th July 2016

Vegan Butternut Squash Spaghetti Salad with Green Herb Pesto Recipe

This delicious recipe for roasted butternut squash spaghetti salad, filled with kale and roasted squash seeds, served with a vegan herb pesto is tasty, beautiful and so good for you!

For this recipe, you will need a sieve, a baking sheet, parchment paper, a fork, a spiralizer, a pan and a blender.

Total Time: 1 hour 5 minutes

Prep Time: 20 minutes

Cook Time: 45 minutes

Servings: 2

Total Time: 1 hour 5 minutes

Servings: 2

Ingredients

Method

Ingredients

(Servings: 2)

  • For the salad
  • 0.5 0.5 butternut squash
  • 1 1 cups kale leaves
  • 0.25 0.25 Tbsp Extra virgin olive oil
  • 0.5 0.5 garlic clove
  • 0.25 0.25 Tbsp lemon juice
  • a pinch of salt
  • For the pesto
  • 0.5 0.5 garlic clove
  • 0.25 0.25 Tbsp Extra virgin olive oil
  • 21.5 21.5 g cashews
  • 1.5 1.5 Tbsp oven-roasted squash seeds
  • 1.5 1.5 Tbsp parsley
  • 1 1 small kale leaves
  • 0.375 0.375 tsp quality salt
  • 0.25 0.25 Tbsp lemon juice
  • 0.25 0.25 Tbsp Extra virgin olive oil
  • 2 2 Tbsp water (or more if needed)

Method

Method
  1. Preheat oven 200C/390

Roasting the squash and seeds:

  1. Wash butternut squash and cut it in half.
  2. Deseed squash. Wash seeds well in a sieve and remove orange stringy bits. Pat seeds dry and put them on a baking sheet lined with parchment paper.
  3. Prick one half of the squash with a fork and put it in the same baking sheet as the seeds cut side down.
  4. Roast seeds for 25-30 minutes until golden brown.
  5. Roast squash in the oven for ~45 minutes until soft.

Prepare the salad while the seeds and pumpkin are roasting.

Butternut squash spaghetti salad:

  1. Cut the other half of the squash into thin pasta stripes (spiralizer would be great too).
  2. Wash kale leaves and cut into stripes.
  3. Cut garlic into tiny pieces.
  4. Pan fry: add olive oil to the pan and fry butternut squash spaghetti stripes and kale stripes for a few minutes in medium heat until the stripes soften a little.
  5. Take off the heat, put into a bowl, add salt and lemon juice and mix well.

Herb pesto:

  1. cut garlic into tiny pieces and pan fry it for a while in olive oil. Pour oil and garlic into a blender and blend all pesto ingredients until desired pesto consistency is reached. Add more water or lemon juice if needed.
  2. Mix 3 tbsp (or to taste) pesto into the bowl with butternut squash and kale and toss well.
  3. To serve: carve out the oven-roasted squash and fill it with pesto salad.
  4. Serve with pesto on the side.

Love the combination of pasta and butternut squash? You have to try making these Butternut Squash Mac ‘n’ Cheese Stuffed Shells!

Written by

Tiina Strandberg

Tiina is an author, holistic health coach, photographer, and artist studying Expressive Arts Therapy.

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