Amazing Pesto Butternut Squash – Thanksgiving Side Dish

These roasted butternut squash rounds are topped with savory pesto, a sprinkle of Parmesan cheese and crispy roasted pine nuts. Even though they make a perfect Thanksgiving appetizer idea, they can be enjoyed all year round!

Butternut squash is often overlooked because people don’t know how to use it. We love using it for roasted squash soup, but it also makes an amazing low carb appetizer!

The kids don’t really love this dish – no surprise there – but the adults adore it. It tastes great with almost any adult beverage, but it also goes well with a fall sangria!

Healthy Thanksgiving Side Dishes

Thanksgiving around here looks a little different. Our family is out of state so we get together with friends (who are basically family) and have a potluck style Thanksgiving.

We have the traditional Thanksgiving dishes like turkey, ham, mashed potatoes, green beans and stuffing, but we also add in some island food like lumpia, pancit and other unique Thanksgiving sides.

This roasted butternut squash recipe fits in perfectly!

When it comes to Thanksgiving, if you aren’t bringing the Turkey, you are bringing the sides!

How To Cut Butternut Squash

Butternut squash is softer than many of the other types of squashes. Since we are going to be cutting the raw squash into rounds, this is a good thing.

For this recipe, we are only going to be using the long, skinny part of the squash. Start by cutting off the neck of the squash. If you find that it is too difficult to cut with a sharp knife, poke a hole in the largest part of the squash with your knife and then microwave the squash for 2-3 minutes to soften it.

It may be hot to the touch when you remove if from the microwave, so be very careful.

Cut the squash in to 1/8 inch rounds. You can make it thicker if you prefer, but it will make fewer rounds. I prefer a thinner round because it feels more like an appetizer.

Are Butternut Squash Good For You?

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.

How To Make Dairy Free Pesto

Pesto is traditionally made with Olive oil, Pine Nuts, Basil, Parmesan Cheese and Garlic. We started making our own dairy free pesto using the following ingredients:

• Basil – I just add a large handful of basil
• Pine Nuts – You can also substitute other nuts that have light flavors like cashews or macadamia nuts
• Olive oil – Avocado oil also works well
• Garlic – Start with 1 clove. The more you add, the spicier it will be.
• Nutritional Yeast – If you are not dairy free, you can use a 1 inch piece of hard parmesan

In a high powered blender, 1 very large handful of basil, 1 garlic clove, 1/4 cup of pine nuts, 2 Tablespoons of nutritional yeast and 1/4 cup olive oil. Blend well and adjust the seasoning as needed!

One day I will write a post on how to make pesto but for now you have a basic recipe. Leftover pesto can be used on anything so make a big batch and try it on chicken, pork, pizza or even pasta!

You can find some very delicious pre-made pesto from the grocery stores. Just read the ingredients and make sure it is free of anything artificial ingredients.

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 because 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.

Here are more holiday recipes you might enjoy:

Roasted Turkey Legs

Crispy Smashed Potatoes In The Convection Oven

Simple Pear Salad With Pomegranate And Walnuts

Halloween Rice Krispie Treats

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