Best 20 Pesto Squash Recipes

PESTO SPAGHETTI SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Place squash skin side down on prepared baking sheet. Bake until cooked through, about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into string-like strands with a fork. Place in a bowl and set aside.
• Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add onion; cook and stir until onion begins to turn translucent. Stir in kale and mushrooms; reduce heat to medium low.
• Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Remove from stove and place squash mixture in a large bowl.
• Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.

ORZO WITH SUMMER SQUASH AND PESTO

Steps:

• Bring a large pot of water to a boil for the orzo and salt generously. Meanwhile, heat a large, heavy skillet over medium heat and add olive oil and garlic. Cook, stirring, until garlic is fragrant, about 30 seconds, and add summer squash. Turn heat up to medium high and cook, stirring often, until squash is tender and translucent, 8 to 10 minutes. Stir in marjoram or mint and season to taste with salt and pepper. Turn off heat.
• When water in pot comes to a boil, salt generously and add orzo. Cook 9 minutes, until al dente. Stir 3 to 4 tablespoons of the cooking water into the pesto, then drain orzo and toss with squash. Heat through, add pesto, toss again and serve, passing more Parmesan or pecorino in a bowl.

SQUASH AND ZUCCHINI WITH PESTO

Steps:

• Heat olive oil in a large skillet over medium-low heat. Add squash, zucchini, and onions; saute until slightly tender, about 10 minutes. Season with salt and pepper.
• Combine pine nuts, salt, and pepper in a food processor; pulse until coarsely chopped. Add basil, Parmesan cheese, and garlic. Continue to process until finely ground. Slowly add in olive oil until pesto reaches the desired consistency.
• Serve pesto over the warm vegetables. Top with tomatoes. Taste and adjust seasoning if needed.

ITALIAN CHICKEN PESTO WITH SPAGHETTI SQUASH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sprinkle squash with Italian seasoning and place upside-down on a rimmed baking tray. Add about 1 inch of water.
• Bake in the preheated oven until tender, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes; strands of squash should easily pull away when scraped with a fork.
• Heat a large skillet or wok over medium heat. Cook and stir sausage, uncovered, in the hot skillet until mostly browned and crumbly, about 10 minutes. Stir in broccoli and bell pepper. Reduce heat to low and add squash strands. Sprinkle basil, rosemary, and Italian seasoning, on top and drizzle with olive oil. Stir in 2 big spoonfuls of pesto, adding more to taste, followed by sun-dried tomatoes. Let simmer over low heat for 2 to 5 minutes. Serve.

ASPARAGUS AND MUSHROOM PESTO SPAGHETTI SQUASH RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
• Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
• Meanwhile, in a blender combine basil, olive oil, vegetarian Parmesan cheese, garlic, pine nuts, and salt. Set aside.
• In a pan add the olive oil and garlic over medium-high heat, sautè 30 seconds-1 minute, add in mushrooms and cook for 3 minutes. Add asparagus and stir until cooked.
• Remove squash from the oven, with a fork pull at the edges to produce that stringy "spaghetti" quality until you've completed both of them.
• In the mushroom and asparagus pan combine "spaghetti" and pesto and mix. Return to the squash and serve with or without plates. Garnish with parmesan.
• Enjoy!

CREAMY BUTTERNUT SQUASH PESTO (VEGAN)

Steps:

• Peel and cube the squash. Toss with a little olive oil, salt, and pepper. Bake at 350 degrees for about 20 minutes or until tender.
• Puree squash in food processor. Add other ingredients and puree again. Add more soy milk and process again, as needed, until the perfect creamy consistency is achieved.
• Toss with 1 pound cooked pasta and enjoy!

SPICY ROASTED SQUASH SOUP WITH PUMPKIN SEED PESTO

Steps:

• Preheat oven to 400°F.
• Make toasts:
• Trim and discard crusts from bread. Spread 1 side of each slice evenly with butter and season with salt and pepper. Halve slices diagonally to form triangles and arrange, buttered sides up, on a baking sheet. Toast bread, turning once, in middle of oven until golden brown, about 4 minutes. Transfer toasts to a rack to cool.
• Make soup:
• Put squash, cut sides down, in 2 greased shallow baking pans and roast in upper and lower thirds of oven, switching position of pans halfway through roasting, until very tender, about 1 1/4 hours. Cool and scoop out flesh.
• Purée squash in batches in a blender with jalapeño, cumin, and broth until very smooth (add additional water as needed to facilitate puréeing).Transfer to a 6- to 8-quart heavy pot and stir in 5 cups water. Simmer, stirring, 10 minutes, then stir in lemon juice, enough water to thin to desired consistency, and salt and pepper to taste.
• Serve soup in bowls topped with slices of toast spread with pesto.

PESTO CHICKEN SPAGHETTI SQUASH RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Using a fork, pierce holes along one side of the spaghetti squash.
• Microwave the squash for 5 minutes to make it easier to cut open.
• Using a sharp knife, cut the squash in half lengthwise and scrape out the seeds with a spoon.
• Transfer the squash to a roasting pan and drizzle with oil. Season the flesh with salt and pepper, and flip the squash so that the cavity faces down on the pan.
• Bake for 40 minutes until the squash is easily pierced with a knife.
• Once out of the oven, use a fork to pull the threads out of the spaghetti squash.
• Heat 1 tablespoon of oil over medium-high heat in a large, nonstick skillet. Season the chicken thighs with salt and pepper and sear them on each side for about 4 minutes.
• Remove the chicken from the pan and allow it to rest for 5 minutes before slicing into cubes.
• Toss the green beans into the pan and sauté until they've started to soften.
• Add in the spaghetti squash, pesto, and chicken, and toss until well combined.
• After the mixture is heated through, toss in the cherry tomatoes and give the pan one last toss to help everything come together.
• Remove from heat and serve.
• Enjoy!

BUTTERNUT SQUASH SOUP WITH CORIANDER AND PUMPKIN SEED PESTO

Steps:

• Preheat the oven to 180°C/fan160°C/350°F/gas 4.
• Remove skin, fibres and seeds of the squash/pumpkin and cut into cubes (mine were approximately 5-6cm). (You may also want to leave the skin on and remove after roasting if this is easier with the particular squash/pumpkin you are using.) Rub the squash pieces with sunflower oil and season well with salt and pepper. Put them into a small roasting tin (skin-side down if skin wasn't removed). Roast for about 40 minutes or until tender.
• Remove squash from oven and remove skin when cool enough to handle if you haven't done so earlier. You may also want to cut squash into smaller chunks if your pieces are rather big. I didn't cut mine any smaller, as I preferred to cut my squash into smallish chunks before roasting.
• Melt the butter in a large pan, add the onion and cook gently for about 10minutes until the onion is very soft but not browned. Add the roasted squash, and any juices from the plate and the stock. Note: I used 1.2 litres of water, but only stock cubes for 1 litre, as you have salted your squash before roasting it, and you will also add parmesan. Cover and simmer for 20 minutes or until squash is ready to be liquidised.
• Meanwhile, make the PESTO:.
• Heat a dry, heavy-based frying pan over a high heat. Add the pumpkin seeds and shake them around until lightly toasted. Cool, reserving 1 tablespoon of seeds to garnish.
• Put the rest of the seeds into a food processor with the chilli, garlic, fresh coriander and oil. Blend to a paste. Transfer to a bowl and stir in the parmesan, seasoning to taste.
• Finish SOUP:.
• Leave the soup to cool slightly, then liquidise in batches until smooth. Note: I always use a high pan and a hand-held liquidiser, so I don't need to remove and return the soup. Return to a clean pan and bring back to a gentle simmer. Stir in 4 tablespoons of the pesto (I stirred in all of it, although it was more than 4 tablespoons, but stir in four and check how you like it)and adjust the seasoning.
• SERVE:.
• Ladle into warmed bowls and add a spoonful of sour cream, and sprinkle with the reserved pumkin seeds and coriander leaves.
• If you haven't used the whole amount of pesto before, serve it at the table, so everybody can stir in more if desired. Another possibility is to top crackers or toasted bread with it and serve together with the soup.

PESTO SPAGHETTI SQUASH SKILLET WITH HILLSHIRE FARM® SMOKED SAUSAGE

Steps:

• Preheat oven to 400 degrees F. With a fork, pierce squash halves several times. Rub the inside of the halves with 1 tablespoon olive oil. Sprinkle with salt and pepper.
• On a foil-lined, rimmed baking sheet, arrange squash, flesh side down. Bake 45 to 50 minutes or until very tender.
• Meanwhile, in a 12-inch skillet, heat remaining 1 tablespoon oil over medium heat. Cook and stir sausage, red pepper, and onion 6 to 8 minutes or until sausage is browned and pepper and onion are crisp-tender.
• Cool baked squash slightly. Shred insides with a fork. Add spaghetti squash to skillet and cook and stir until heated through, about 2 minutes.
• Just before serving, carefully stir in pesto and sprinkle with Parmesan cheese.

BUTTERNUT SQUASH WITH PUMPKIN-SEED PESTO

Steps:

• Preheat oven to 500°F with rack in middle.
• Toss butternut squash with 2 tablespoons oil and 1/2 teaspoon salt, then arrange in 1 layer in a 17- by 12- by 1-inch baking pan and roast, turning occasionally, until golden brown on edges, 20 to 25 minutes.
• Meanwhile, toast pumpkin seeds in 1 tablespoon oil in a large heavy skillet over medium-high heat, stirring frequently, until seeds are puffed and beginning to brown, 2 to 4 minutes. Transfer to a large plate and cool.
• Pulse cooled seeds in a food processor with cilantro, lemon juice, 1/4 teaspoon each of salt and pepper, and remaining tablespoon oil to a coarse paste (not finely ground).
• Toss squash with pesto and salt and pepper to taste. Serve immediately.

PESTO SQUASH

Steps:

• Place zucchini in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes.
• In a serving bowl, mix together zucchini and pesto. Top with Parmesan cheese.

DR. WEIL’S ROASTED WINTER SQUASH AND APPLE SOUP WITH WALNUT CILANTRO PESTO

Steps:

• 1. Preheat oven to 400 degrees. In a large roasting pan, toss the squash, onions, garlic and apples with the oil to coat. Season well with the salt and chile. Roast, stirring every 10 minutes, until the vegetables are fork tender and lightly browned, about 40 minutes. 2. Put half of the vegetables and 2 cups of the broth in a food processor and purée until smooth. Repeat with the remaining vegetables and broth. Return puréed mixture to the pot. If the soup is too thick, add more broth. Correct the seasoning and heat to a simmer. 3. Serve in warm bowls with dollops of cilantro-walnut pesto. PESTO 1. Put the walnuts in a food processor and grind them fine. 2. Add the cilantro, jalapeño pepper, salt, vinegar and 2 to 3 tablespoons of water and blend. Blend in a little more water if necessary to make a thick sauce. Taste and correct the seasoning, adding more salt if necessary.

SUMMER SQUASH RIBBONS WITH CHERRY TOMATOES AND MINT/BASIL PESTO

Steps:

• Using a vegetable peeler, cut squash into lengthwise ribbons. Peel off several ribbons from one side, then turn squash and peel off more ribbons. Continue to turn and peel off ribbons until you get to the seeds at the core of the squash. Discard core. You can also do this on a mandolin, adjusted to a very thin slice.
• Cook squash strips and tomatoes in 2 batches. Heat 1 tablespoon of the oil in a large skillet over medium-high heat and when it is hot, add squash ribbons, half the garlic, tomatoes, and salt to taste. Cook, using tongs to toss and stir squash and cherry tomatoes, for 2 to 3 minutes, until squash has softened and is beginning to become translucent and tomatoes are beginning to shrivel. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with remaining olive oil, squash, cherry tomatoes and garlic. Return first batch to the pan, stir everything together, heat through and transfer again to the serving bowl or individual plates. Pour any juices in the pan over squash. Top each serving with a spoonful of pesto (about a tablespoon), and serve, with additional freshly grated Parmesan if desired.

GREEN CHILE PESTO WITH ROASTED CHAYOTE SQUASH

Steps:

• Heat a dry skillet over medium-high heat. Place serrano chiles and garlic in the hot skillet. Cook until blistered and browned on the outside and slightly softened, 5 to 7 minutes. Roast poblano over an open flame until blackened all over; wrap up in a paper towel to let steam.
• Place serranos and garlic in a bowl; let cool until safe to handle. Peel the garlic and remove stems and seeds from serranos and poblano.
• Place cilantro and parsley in a blender. Add peppers, garlic, salt, and olive oil. Pulse on and off, scraping down the sides if necessary, until puree is fairly smooth and slightly coarse. Store pesto in a bowl until ready to use.
• Preheat the oven to 450 degrees F (230 degrees C).
• Halve and quarter chayote lengthwise. Remove seeds and cut into 1-inch pieces. Place on a lined baking sheet. Toss with olive oil and salt.
• Bake in the preheated oven until chayote is just barely fork-tender and lightly browned, about 30 minutes. Transfer to a bowl and add lime juice, 2 to 3 heaping spoonfuls of pesto, and goat cheese. Transfer salad to a serving dish and garnish with pumpkin seeds.

PESTO SPAGHETTI SQUASH WITH MOZZARELLA

Steps:

• Heat oil in a large skillet over medium high heat, add spaghetti squash.
• Using a couple of forks to lift, mix in pesto.
• Cook just long enough to heat through, mix in cheeses, heat until everything is well mixed and cheese is beginning to melt.
• Serve immediately.

PESTO WITH SUMMER SQUASH SAUTE

Steps:

• To make the pesto, place the basil, garlic, two tablespoons olive oil, walnuts and parmesan cheese in a food processor.
• Pulse until a coarse paste forms; set aside.
• Heat the one tablespoon of olive oil in a skillet.
• Add the squash, onion and mushrooms.
• Cook until just soft.
• Toss in the pesto.
• Check the seasonings.
• Serve warm.

SPAGHETTI SQUASH WITH PESTO AND PARMESAN..

Steps:

• Spaghetti Squash with Pesto and Parmesan... This is a super simple gluten-free, vegetarian side dish...and it is so. damn. good. It doesn't require much effort at all if you have prepared pesto on hand. If you don't want the oven on for extended periods of time in the summer, you can microwave your squash. Spaghetti Squash with Pesto and Parmesan serves 4-6 1 medium to large spaghetti squash baked or microwaved. Once cool enough, split it lengthwise and remove the pulp and seeds. Only remove the goopy stuff, the stranded, spaghetti-like stuff is what we're looking for. Use a fork and separate the the strands from the shell of the squash. Toss the squash in a bowl with 1/3 cup of pesto and 1/3 cup of parmesan cheese. Salt and pepper to taste. Preheat Broiler. Spread your squash mixture in a medium baking dish and sprinkle the top with a layer of parmesan cheese. Place the dish in the broiler for about 10 minutes or until the cheese on top gets a little crispy and takes on a golden hue.

PASTA WITH KALE PESTO AND ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees. Use a vegetable peeler to peel sqash, halve it lengthwise and scoop out seeds. Dice into 1-inch pieces, toss with about 1 tablespoon olive oil and generously season with salt and pepper. Place on baking sheet in even layer with space between them. Roast, stirring once or twice, until golden brown and tender, about 30 minutes.
• Meanwhile, bring large pot of salted water to a boil. Drop kale into boiling water and cook for 45 seconds. Use tongs or a slotted spoon to transfer to ice water. Bring water back to a boil, adding more if necessary so there is enough to cook pasta.
• Drain kale well and wrap in a paper towels and squeeze thoroughly to remove excess moisture. Roughly chop leaves. When water returns to a boil, add pasta and cook according to package directions.
• In a food processor or blender, pulse together kale, nuts, garlic, salt and lemon zest until smooth and salt has dissolved. With motor running, slowly drizzle in remaining oil until fully incorporated. Add more salt and lemon juice, if necessary.
• Drain pasta and reserve a little cooking water. Toss pasta with kale pesto and some pasta cooking water. Add cheese, lemon juice and salt to taste. Serve topped with squash and more cheese.

PESTO CHICKEN BREAST WITH SUMMER SQUASH

Steps:

• In a large nonstick skillet cook chicken in hot oil over medium heat for 4 minutes.
• Turn chicken; add zucchini and/or squash; cook for 4 to 6 minutes more or until the chicken is tender and no longer pink.
• (170degrees) and the squash is crisp tender, stirring squash gently once or twice.
• Transfer Chicken and squash to 4 dinner plates; spread pesto over chicken; sprinkle with Asiago or Parmesan cheese.