Butternut Squash with Pumpkin-seed Pesto

Here's an idea: Save a few of the toasted pumpkin seeds to use as a garnish. That little bit of extra crunch will complement the sweet, succulent squash beautifully.

Ingredients:

• 1 (3-pound) butternut squash, peeled and cubed (1/2 inch; about 6 cups)


• ¼ cup olive oil, divided


• ½ cup green (hulled) pumpkin seeds (pepitas, not toasted)


• ½ cup packed cilantro sprigs


• 1 ½ teaspoons fresh lemon juice

Directions:
Preheat oven to 500°F with rack in middle. Toss butternut squash with 2 tablespoons oil and 1/2 teaspoon salt, then arrange in 1 layer in a 17- by 12- by 1-inch baking pan and roast, turning occasionally, until golden brown on edges, 20 to 25 minutes. Meanwhile, toast pumpkin seeds in 1 tablespoon oil in a large heavy skillet over medium-high heat, stirring frequently, until seeds are puffed and beginning to brown, 2 to 4 minutes. Transfer to a large plate and cool. Pulse cooled seeds in a food processor with cilantro, lemon juice, 1/4 teaspoon each of salt and pepper, and remaining tablespoon oil to a coarse paste (not finely ground). Toss squash with pesto and salt and pepper to taste. Serve immediately.

(Serves --)



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