Pesto with Butternut Squash

Ingredients

Pesto

• 2 cups fresh basil (or you can use kale, or arugula)
• 1/4 cup (ish) roasted walnuts
• 1/4 cup (ish) olive oil (or olive oil until it’s the consistency you want
• 1/3 cup of parmesan or romano cheese
• Salt to taste

Instructions

1. Cut butternut squash into 1/2 -3/4 inch cubes or thin strips. Toss in olive oil, salt, and pepper.
2. Bake on 375 F for 40 minutes, flipping every 10-15 min.
3. To make the pesto: Blend the basil, walnuts, olive oil and salt until desired consistency.
4. Add parmesan and stir until mixed evenly.
5. Mix the pesto with favorite cooked pasta, and top with butternut squash.

Notes

I actually like a bit chunky, as the walnut pieces give it a nice earthiness.