Roasted Butternut Squash Ribbons with Preserved Lemon Pesto
Serves 4 - Prep Time: 10 minutes - Cook Time: 20 minutes
A tale of two seasons
What happens when your fridge is in between seasons? You challenge yourself to make a delicious cohesive dish. Served as a shared appetizer or vegetable side, this combination is a celebration of “sprinter.”
Squash
1 small butternut squash, shaved into ribbons
1 tbsp olive oil
Salt and pepper
Pesto
1 cup peas
1 preserved lemon, halved and seeds removed
1/4 cup dill
1 small garlic clove
3 kale leaves, stems removed
1 tbsp parmesan cheese
Juice from 1/2 lemon
1/4 cup olive oil
Garnish
Ricotta cheese, mixed with lemon juice
Lemon zest
Pepitas
Dill
Aleppo pepper
Directions
Preheat oven to 425°F.
On a baking sheet, toss squash ribbons with oil, salt, and pepper then roast for 15-20 minutes.
In a food processor, pulse pesto ingredients together until smooth yet still chunky.
On a plate, spoon pesto on the bottom, add roasted squash, spoon dollops of ricotta cheese, and garnish with lemon zest, pepitas, dill, and Aleppo pepper. Enjoy!