I tried another great new recipe this week from my book Easy Vegan.
I never knew what Pistou Sauce was before, it’s delicious and basically a nut free pesto – or that’s my interpretation !
- 2 butternut squash
- 6 tbsp olive oil
- 4 cloves garlic
- 1 large handful basil
- sea salt
Preheat the oven to 400F.
To make pistou sauce, put oil, garlic and basil into a food processor. Blend until well blended. Transfer to small bowl.
Trim butternut squash and cut in half lengthwise. Scoop out the seeds. Arrange the squash halves in a roasting plan and brush generously with pistou, letting it well up a bit in the cavity.
Roast squash in the preheated oven for about 40-45 minutes, until just browned at the edges and tender when pierced with a knife. Serve hot, with remaining pistou on the side as a spooning sauce.
This recipe is very easy to make and was also very flavourful. We served the squash along side Ratatouille but it would be amazing on it’s own or as a side for any vegetable dish!
Salad Variation: It would also be great in a salad – start with BIG bowl of your favourite greens like spinach and then spoon out the squash on top, drizzle with a little extra pistou sauce, toss & serve!! Yum!! A nice warm salad!