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:
Crispy Smashed Potatoes In The Convection Oven
Simple Pear Salad With Pomegranate And Walnuts
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
Roasted Butternut Squash With Pesto and Pinenuts
Be prepared to be amazed with just how easy this delicious roasted butternut squash appetizer is!
Ingredients
- 1 Butternut Squash
- 1/2 Cup Pesto
- 1/2 Cup Pine Nuts
- 1/2 Cup Parmesan or Romano Cheese Shredded
Instructions
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Preheat oven to 350°
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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
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Carefully peel the butternut squash. Slice the neck of the butternut squash into 1/8 inch rounds. Save the bottom of the butternut squash for a different recipe.
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Place the butternut squash rounds on a lined cookie sheet.
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Add approximately 1/2 teaspoon of pesto on top of each round. Depending on the size of your squash, you made 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.
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Sprinkle the toasted pine nuts and Parmesan or Romano Cheese over the top of the pesto.
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Bake at 350 for 25 minutes or until the cheese is melted and the butternut squash is tender.
Wow, what a combination. I would guess the pesto is the dominant flavor. Will have to try it!
I want to try these appetizers!
Nice to offer healthier options but I’m still about the potatoes and stuffing!
I know what you mean…the carbs are my fav!!
My husband and I would both love these, but I don’t think I could get anyone else to join us. My kids are very adventurous eaters but both hate squash with a passion.
These look tasty and seem simple enough for me to master! Pinning for later!
I agree, best to dispense with the overly saccharine Sweet Potato Casserole side dish few folks seem to care for. This looks like a very tasty substitute!
Yum! Looks so tasty. I love butternut squash and pesto, but never thought of combining the two.
What a great appetizer and it looks lovely on the serving dish!
mmmm I just love butternut squash. I might have to try this!
Yummy! Looks like a good recipe for Thanksgiving!
Those look amazing!! Definitely going on my recipe list.
Those look delicious.
I’ve never thought of doing that with squash. They look so good, and they are pretty to serve at a party, too! I will have to try these this holiday season.
I’ve never seen anything like this before. You’re right they would make a great Thanksgiving appetizer. so festive and fancy looking. I love pesto too
Yum! Looks good and sounds easy to make with only a few ingredients.
I’m all about simple ingredients! ?
Looks delicious ?!
Thanks!
These look amazing! I’m always on the lookout for healthier alternatives to the same old same old carb laden food. I wonder if the kids would eat these…
The kids probably won’t eat them 🙂 But at least the adults won’t feel as guilty indulging!
These look delicious! And super easy, which is basically a requirement for anything I make. Lol!
Lol, same here! It doesn’t need to be complicated!
I’m not a huge fan of butternut squash. I’ll have to give this a try and see if it changes my mind.
Let me know if you change your mind!
These look so pretty and tasty!
This look so delicious and beautiful! We have a lot of gatherings coming up, I’ll definitely keep these in mind to make!
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Thank you! I appreciate your comment! 🙂