Creamy Butternut Squash Pesto (Vegan)

Butternut squash is a great source of vitamin A, which is important for maintaining healthy vision and a strong immune system.

This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Creamy Butternut Squash Pesto (Vegan)

Cooking Method: Blending, Roasting Cuisine: Italian, Mediterranean Courses: Dinner, Lunch, Main Dish, Sauce Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 2 cup Butternut Squash
• 1 cup Basil Leaves
• 2 clove Garlic
• 2 tablespoon Pine Nuts
• 3 tablespoon Olive Oil
• 1 tablespoon Lemon Juice
• 2 tablespoon Nutritional Yeast
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 cup Pasta

Instructions

1. Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and remove the seeds. Place the squash halves on a baking sheet, cut side down, and roast for about 40 minutes or until tender.
2. Scoop out the flesh of the roasted butternut squash and transfer it to a blender or food processor.
3. Add basil leaves, garlic cloves, pine nuts, olive oil, lemon juice, nutritional yeast, salt, and black pepper to the blender. Blend until smooth and creamy.
4. Cook the pasta according to package instructions. Drain and set aside.
5. In a large pan, heat the butternut squash pesto sauce over medium heat. Add the cooked pasta and toss until well coated.
6. Serve the creamy butternut squash pesto pasta hot, garnished with additional basil leaves and pine nuts if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 25g9%

Sugars 5g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.