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.
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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
- Preheat oven 200C/390
Roasting the squash and seeds:
- Wash butternut squash and cut it in half.
- 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.
- Prick one half of the squash with a fork and put it in the same baking sheet as the seeds cut side down.
- Roast seeds for 25-30 minutes until golden brown.
- Roast squash in the oven for ~45 minutes until soft.
Prepare the salad while the seeds and pumpkin are roasting.
Butternut squash spaghetti salad:
- Cut the other half of the squash into thin pasta stripes (spiralizer would be great too).
- Wash kale leaves and cut into stripes.
- Cut garlic into tiny pieces.
- 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.
- Take off the heat, put into a bowl, add salt and lemon juice and mix well.
Herb pesto:
- 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.
- Mix 3 tbsp (or to taste) pesto into the bowl with butternut squash and kale and toss well.
- To serve: carve out the oven-roasted squash and fill it with pesto salad.
- 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!
