Butternut Squash Spaghetti Salad with Green Herb Pesto

Read Time:   |  5th July 2016

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!

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Butternut Squash Spaghetti Salad with Green Herb Pesto

By Tiina Strandberg (www.myberryforest.com)

Serves 2 | Prep 20 mins | Cook 45 mins |

GF SF DF EF V MF

Ingredients

Salad:

  • 1 butternut squash
  • 2 cups kale leaves (4 big leaves)
  • ½ tbsp Extra Virgin olive oil
  • 1 garlic clove
  • ½ tbsp lemon juice
  • pinch of salt

Pesto:

  • 1 clove of garlic
  • ½ tbsp Extra virgin olive oil
  • ⅓ cup cashews
  • 3 tbsp oven roasted squash seeds
  • 3 tbsp parsley
  • 2 small kale leaves
  • ¼ tsp quality salt
  • ½ tbsp lemon juice
  • ½ tbsp Extra virgin olive oil
  • 4 tbsp water (or more if needed)
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 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.

My-Berry-PieAbout the author: Tiina is a plant-based recipe creator, mum and photographer from Finland who began with creating fun and healthy meals for her two children. When she’s not creating recipes, cooking, or photographing, she most likely to be found dancing around her house with her kids, adventuring in the forest, reading nutrition and cook books, or dreaming of the next healthy meal and sweet treat to create.

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