Amazing Pesto Butternut Squash – Thanksgiving Side Dish

Tell me if this sounds like you…This year I am going to find a new, delicious recipe to bring to Thanksgiving that we haven’t tried before. I want it to be impressive, but I really don’t want to spend a lot of time making it. Sound familiar? If so, this Roasted Butternut Squash recipe is for you!

Healthy Thanksgiving Sides

I moved to Washington when I was in college, *cough* a while ago. Since my family was in Hawaii, I wasn’t able to swing the $700 plane ticket just to go back for 1 week over Thanksgiving break. 

Fortunately for me, most of the friends I made in college had the same dilemma. So we started celebrating Thanksgiving on our own…waaay before Friendsgiving was even a thing. We were all young and didn’t really know how to cook, but we sure had a lot of heart! 

We would each pick a few dishes and would meet up at night for a potluck style dinner, complete with everything from turkey and mashed potatoes to pancit and lumpia. It was amazing! 

When it comes to Thanksgiving, if you aren’t making the turkey, you are brining a side dish! Give me a chance to convince you to try this pesto butternut squash appetizer at your next Thanksgiving. 

Healthy Thanksgiving Sides

About 2 years ago, my friends and I were standing around a few bottles of wine talking about health issues. Fortunately none of us had anything serious, but it turned out that we were all trying to eat healthier. So, then why was it that when we all got together, we would bring the most unhealthy dishes we could dream up? 

It was time we started bringing healthy-er dishes to our gatherings. And Thanksgiving is no exception. In fact, Thanksgiving is the perfect time for healthy dishes becuase we are about to dive in and eat an excessive amount of food! 

These pesto butternut squash rounds are packed with nutrition: 

Butternut Squash Nutrition Information

Butternut squash is packed with Vitamin A, potassium and fiber. Let’s face it…fiber is our friend at Thanksgiving! Potassium is technically an electrolyte that helps keep your blood flowing and helps your muscles work. It is said to decrease the risk of stroke and to lower blood pressure. Vitamin A is beneficial for healthy vision and boosting your immune system. 

Pesto:

Pesto is made of Olive oil, Basil, Parmesan Cheese and Garlic. Parmesan cheese doesn’t have much benefit, but a little bit goes a long way. However, basil is great for digestion, the skin, improving depression and promoting a healthy gut!

How To Make Pesto

One day I will write a post on how to make pesto! It is so easy but now that we don’t eat dairy, I don’t make it nearly as often! Pesto can be used on anything so make a big batch and try it on chicken, pork, pizza or even pasta! 

Pesto is so forgiving, that I am going to give you the easiest recipe ever! In a high powered blender, add a 1 inch piece of hard parmesan (not preshredded), 1 very large batch of pesto, 1 garlic clove and 1/4 cup of pine nuts. Blend well and adjust the seasoning as needed! 

That is a very basic recipe, but trust me, it will get you where you need to be. 

If you are in a time crunch, I have tried some very delicious premade pesto from the grocery stores. Just read the ingredients and make sure it is free of anything other than the ingredients above. 

The Original Thanksgiving Recipe

A few years ago we did a Holiday Clean Eating challenge where readers could submit their favorite holiday recipe and we would clean it up and make a healthier version.

That year, a reader submitted a recipe for Sweet Potato rounds, I was very excited! They sounded delicious and they were relatively simple to make. The reader described these as an alternative to sweet potato casserole. 

The original recipe consisted of a slice of sweet potato baked with a melted marshmallow and brown sugar and pecan on top. I love that this would be easy to eat at a party. But with the marshmallow and sugar, this dish was in need of a makeover.

How To Peel Butternut Squash

All right, I’m gong to get honest with you. It can be very difficult to peel a butternut squash. Depending on the time of year, the skin can be especially tough. 

If you try peeling it with a vegetable peeler (which is possible with lots of patience) you will go crazy! You have to work at a really slow pace and sometimes the peeler slips on the skin. 

The best way to peel it is with a knife. Cut off the top and bottom of the squash to give it some stability, and just start cutting off the skin. This is also the safer way of peeling the squash becuase your knife is less likely to slip. Be sure to use a sharp knife and go slowly. Protect your fingers! 

Make Ahead Appetizers

In addition to being delicious and super impressive, these can also be prepped the day before and quickly assembled and baked the next day. 

Step 1: Carefully peel and slice the butternut squash into slices that are about 1/8 inches thick. Store in the fridge in an airtight container

Step 2: Prepare your  pesto and store, covered, in the fridge

Step 3: Toast your pine nuts. Let them cool completely, then store them in a container. These do not need to be refrigerated

Step 4: shred your parmesan, if not already shredded

Day of: Remove the squash slices, pesto and parmesan from the fridge. Grab your pine nuts. Assemble the squash per the instructions below and place in the oven! 

Roasted Butternut Squash Rounds

Are you ready to be surprised at just how easy this is to assemble? Let me show you! 

The very first step is to toast 1/2 cup of pine nuts in a pan over medium-low heat. Toast for about 5 minutes or until browned. Be very careful not to burn the nuts. Place on a plate and cool.

Using a vegetable peeler or knife, peel the butternut squash. Slice the neck of a butternut squash into rounds. Save the bottom of the butternut squash for a different recipe.

Next, add a spoonful of pesto on top of each round. I used a little less than a tablespoon per round, but depending on the size of your squash, you may need to adjust the measurement. It should be enough to cover the majority of the squash, but not so much that it leaks off the sides. 

Sprinkle the toasted pine nuts and Parmesan or Romano Cheese over the top of the pesto.

Bake at 350 for 25 minutes or until the cheese is melted and the butternut squash is tender.

Looking For Even More Holiday Ideas? Try These:

Roasted Turkey Legs

The Best Fudge Recipe – Chocolate Mint Clean Eating

Try These 6 Ingredient No Bake Energy Balls For Yourself!

The Best Clean Eating Peanut Butter Cookie Recipe