Butternut Squash with Pumpkin-Seed Pesto

Ingredients

• Pumpkin and squash seeds

  Seeds, whole, roasted, without salt

  ½ cup or 32g

• Squash

  Winter, butternut, raw

  6 cup, cubes or 840g

• Lemon juice

  Raw

  1 ½ tsp or 8g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

Directions

1. Preheat oven to 500F with rack in middle.
2. 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.
3. 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.
4. 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).
5. Toss squash with pesto and salt and pepper to taste. Serve immediately.