Easy and Delicious Baked Pesto Butternut Squash

Classic fall and winter meals always have some form of squash as a side dish.  But I actually love to eat butternut squash as my main dish.  This gourd from the pumpkin family is an ideal main meal because it is low in calories and high in vitamins and iron.  One cup of chopped butternut squash is only 60 calories (16g are carbs and 3 g of fiber).  The most challenging element of cooking butternut squash is actually cutting it in half length-wise.  This pear-shaped veggie can be diced and cubed, but I enjoy baking in two pieces.  Once it is halved, scooping out the small circular section of seeds is easy.  In the recipe below, I have lathered my squash with garlic, olive oil and pesto.  On the side, I made my signature burgers (mixed with pureed kale).  After packing organic ground sirloin into mini sliders and grilling them, I place them in the seed-less circle of the squash.

Take at look at this simple recipe and tell me what you think.  Of course, it is as delicious without the high protein, meat add-on. But I will warn you- you must love pesto and garlic.   Once it is cooked, I eat it with a spoon and the meaty texture of the squash; along with small bites of burger make this a super filling meal.  One full squash is 2 servings.  Once you have prepped the squash (about 5 minutes), bake it in the oven at 375 degrees for 45-55 minutes depending on the size of your squash.  If you are adding on the ground sirloin slider, do not put them on the grill until 30-35 minutes after the squash has been cooking (BTW- I am still using my grill).

 

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