Roasted Butternut Squash with Arugula Pesto

Roasted Butternut Squash with Arugula Pesto

3 to 4 Servings


  • 1 Large Organic Butternut Squash
  • 3 Tablespoons Avocado Oil (or Olive Oil)
  • 2 Teaspoon Onion Powder
  • 2 Teaspoons Garlic Powder
  • 1 Teaspoon Salt
  • 4 Sprigs of Fresh Sage


Arugula Pesto (Nut Free)

  • 2 Cups Packed Organic Arugula
  • 1 Lemon; squeeze for fresh Juice
  • 3 Cloves of Fresh Garlic
  • 1 Teaspoon Red Pepper Flakes
  • 1/2 Cup Olive Oil
  • 1 Teaspoon Garlic Powder
  • Salt and Pepper to taste


Preheat oven to 375 F

  1. Cut or use a potato peeler to get all the skin off of the butternut squash. (Cut in half or thirds to make the cutting or peeling more easier).
  2. Once you have removed all the skin, cut into one inch cubes. Add to a medium bowl, add oil and seasonings.
  3. Lay out on a cookie sheet with parchment paper and bake for 35 to 40 minutes, flipping and moving them around every 15 minutes.


Arugula Pesto

  • Add all ingredients for the pesto into a blender, food processor or bullet and puree.


Drizzle over butternut squash and enjoy!




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