Squash with pistachio pesto and parmesan

Name: Squash with pistachio pesto and parmesan
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 4 slices squash (4 cm); 40 gr Parmesan cheese; 2 tbl spoon olive oil; salt and pepper; 100 gr pistachio nuts (raw, peeled); 20 gr basil; 40 gr Parmesan cheese; 3 tbl spoon olive oil; ½ clove garlic; ½ tbl spoon lemon juice

Pompoen met pistache pesto en parmezaan 4

Perfectly roasted, this oven-baked squash transforms from a simple vegetable into a masterpiece of flavour.

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Prep Time 15

Cook Time 35

Total Time 50

Course Side dish, Vegetables

Cuisine Own recipe

Servings persons

Calories 374 kcal

Equipment

oven
cutter

Ingredients

4 slices squash 4 cm
40 gr Parmesan cheese
2 tbl spoon olive oil
salt and pepper

PISTACHIO PESTO:

100 gr pistachio nuts raw, peeled
20 gr basil
40 gr Parmesan cheese
3 tbl spoon olive oil
½ clove garlic
½ tbl spoon lemon juice

Instructions

Preheat the oven to 180º.
For the pumpkin, I chose two different varieties.
Cut them into slices 4 cm thick. Place them on a baking tray and drizzle with olive oil.
Season with salt and pepper. Sprinkle 40 g grated parmesan on top.
Cook them in the oven for 30-40 minutes.

Meanwhile, make the pistachio pesto:

The pistachios are raw and unsalted.
Combine all the ingredients (nuts, basil, parmesan, olive oil, garlic, lemon juice) for the pesto in a chopper. Chop finely until almost smooth. Add extra olive oil if needed. Taste and season with salt and pepper.
Remove the squash from the oven when cooked. Spread the slices with some of the pesto and sprinkle with extra parmesan and pistachios.
Serve warm.
You can serve this with either meat or fish.

Notes

Give your meal a flavourful twist with this oven-roasted pumpkin combined with a unique pesto of pistachios, basil and parmesan cheese. A dish that perfectly combines simplicity and sophistication. Ideal for a weekday meal or as a side dish at a dinner party.

The mild, slightly sweet flavour of oven-cooked pumpkin provides the perfect base for the savoury and nutty pistachio pesto. The pesto is made with raw, unsalted pistachios, fresh basil, olive oil, garlic and parmesan cheese for a rich and creamy texture. This combination not only offers a unique taste experience, but also gives the dish beautiful, vibrant colours.

Tasty!

Nutrition

Calories: 374kcalCarbohydrates: 23gProtein: 13gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 17mgSodium: 354mgPotassium: 988mgFiber: 4gSugar: 8gVitamin A: 17528IUVitamin C: 20mgCalcium: 255mgIron: 3mg

Keyword pumpkin recipe, groentengerecht, pistachepesto, veggie recipe, oven-baked squash, squash recipe, squash with pesto, pistachio nut pesto

Tried this recipe?Let us know how it was!

Anothe squash recipe idea:

Ovengegaarde pompoen met coucous 4 — Squash with pistachio pesto and parmesan 4

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by Patricia

I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!

Buen provecho!

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