Squash with Pumpkin Seed Pesto

• JoAnn Jaffe
• November 6, 2025

• Side dish

• Print

Embrace autumn flavours with freshly roasted squash drizzled with olive oil, sprinkled salt and pepper and tossed in a delicious pumpkin seed pesto.

Prep.	20 minutes
Cook	35 minutes
Ready In	55 minutes
Yield	Unknown

Ingredients

• 1 squash (large, 3 lbs.)
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup pumpkin seed pesto

Directions

• Preheat the oven to to 200 °C (400 °F).

• Line a rimmed baking sheet with parchment paper.

• Remove squash seeds.

• Cut squash into 1/2” cubes and place the pieces on the sheet.

• Lightly drizzle the cubes with olive oil and sprinkle them with salt and pepper.

• Roast for 30-35 minutes until completely cooked.

• Flip squash cubes after 20 minutes.

• Toss the roasted squash with pumpkin seed pesto.

Notes

• Optionally remove peel from squash

• Optionally add pumpkin seeds

• Optionally add more salt and pepper to taste