Squash noodles w/pesto and pomegranate.
A beautiful butternut squash noodles recipe with rocket pesto sprinkled with pomegranate seeds. Perfect as an Autumn lunch or light dinner.
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Equipment
- Sharp knife for cutting and peeling.
- Chopping board.
- Spiraliser or julienne peeler.
- Food processor with an s-blade.
- Spatula.
- Large bowl.
- Tablespoon.
Ingredients
- 1 medium butternut squash.
- 1 medium-large carrot.
- 4 tablespoons of pomegranate seeds.
Rocket pesto sauce.
- 20 g / small handful rocket.
- 40 g / large handful basil.
- 2 tablespoons of pine nuts.
- 2 tablespoons nutritional yeast.
- ½ garlic clove.
- 100 ml extra virgin olive oil.
Optional.
- vegan parmesan or nutritional yeast for serving.
Instructions
- Half the butternut squash lengthways. Peel it and remove the seeds. Using a spiraliser or julienne peeler turn the squash and carrot into noodles or ribbons, then place them into a large bowl.
- To make the pesto, peel, then crush the garlic with a knife and roughly chop. Add the pesto ingredients to a food processor and blend together until evenly combined (roughly 2 minutes). Taste and add a little salt, if it needs it.
- With the help of a spatula, pour the sauce into a small bowl. Stir some evenly through the noodles 1 tablespoon at a time to your own preference. Sprinkle the dish with pomegranate seeds. Add the garnish as the finishing touch.
- Optional: Serve with some vegan parmesan or nutritional yeast on the side.
Notes
I love to add a few of the leaves and pine nuts to the dish as a garnish because they look very pretty, so do reserve some for serving if you wish.
Store any leftover pesto sauce in a container (covered) in the refrigerator for up to 3 days or freeze for up to 2 months. Defrost before use.
Tried this recipe?Please let me know in the comments below