Roasted Butternut Squash Wedges with Pistachio Pesto

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These sweet and crispy oven-roasted butternut squash wedges make a healthy but oh so delicious alternative for fries.

This beautiful side dish can be ready in just 15 minutes of preparation, the rest you can leave it up to your oven. If you have kids this is another easy way to make them eat veggies, no doubt they will love it.

All you need is 5 ingredients: butternut squash, olive oil, pepper & salt, red onion, and pistachio pesto. To be honest, if you don’t have the pesto ready you’ll need a few more ingredients, but it’s still a very easy recipe. It’s completely customizable, you can choose your own squash rather this is butternut or pumpkin or acorn, pick what you have on hand.

Cook with seasonal produce

From all the winter squashes butternut squash is maybe the most common variety. It is packed with vitamin A, potassium, and fibers. Butternut squash is available all year-round but it’s best eaten in fall and winter. Although they grow in summer, they harvest in fall, and because of the tough exterior they can be stored for several months and be eaten in winter. Always look for a squash that feels heavy and choose the one with a fat neck and a small bulb. These are the ones that have more meat and fewer seeds.

Eating squash is always a good idea in the wintertime because they are super-rich in nutrients that keep you healthy. Read more about the health benefits here.

How to cut the butternut squash in wedges?

First of all, you need a good sharp knife to get it done properly. Then start to cut off the ends and then cut the squash lengthwise in half. To do so set the squash upright en cut from the top to the bottom. Use a spoon to scoop out all the inside of the bulb including the seeds. Make a horizontal cut between the neck and the bulb, and then cut around the bulb to make wedges.

Do you eat the skin of the butternut squash?

The skins of all squashes are edible. While baking the squash the skin will become softer, which makes it easy to eat. The skin creates texture and adds more fibers to the dish. But if you rather not eat the skin you can peel the skin off after baking.

Roasted Butternut Squash Wedges with Pistachio Pesto

Servings 2 people
Prep Time 15 mins
Cook Time 30 mins


  • 1 butternut squash or pumpkin
  • 2 tbsp olive oil
  • pepper & sea salt
  • 1 red onion

For the pesto

  • ½ cup pistachios
  • ½ cup olive oil
  • ½ cup grated parmesan cheese
  • 3 cups fresh basil
  • 2 cloves of garlic
  • pepper and salt
  • 1 lemon


  • Pre-heat the oven for 200℃. Line a baking sheet with parchment paper.
  • Mix the olive oil with pepper and sea salt in a small cup. Cut the butternut squash in wegdes and de-seed it if needed. Use a brush and dip it in the olive oil, brush both sides of each wedge. Place the wedges on the baking tray.
  • Cut the red onion in big chunks and place in between the wedges
  • Place the wedges in the oven for 30 minutes. Check if the pumpkins start to turn golden, lightly charred and cooked through. If needed roast them longer for 5 to 10 more minutes.

For the pesto

  • Add all the ingredients into a food processor and pulse until you have a rough spread.
  • Taste and add more lemon, basil or pepper and salt until you have created your prefered flavor.


Serve as a snack or aside your burger instead of fries.
Course: Side Dish
Keyword: baked, pumpkin, Vegan, vegetarian

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