Try these butternut squash noodles with hempseed pesto for a fantastically simple, vegan, nutrient dense meal. Butternut squash noodles are probably better purchased already made, only because of the odd shape and hard shell of the squash. It could turn into a burdensome project if you try to do it by hand. However, you could absolutely make your own sweet potato, carrot, or zucchini noodles and still have a delicious meal with the pesto. This dish can be done completely raw or cooked as instructed in this recipe. Add some other veggies and-or avocado for more nutrition and variety.
(scroll down for interactive, printable recipe card, grocery list and more!)
2 cups packed fresh basil leaves 1 cup packed fresh baby spinach leaves 1/2 cup raw cashew pieces 1/3 cup hulled hemp seeds 3 cloves garlic (use more or less depending on how much garlic you like)
1 tbsp. nutritional yeast 2 tbsp. of water or lemon 1/4 cup extra virgin olive oil Salt & pepper to taste 20 ounces butternut squash noodles Place the basil, spinach, cashews, hemp seeds, garlic, nutritional yeast, and water in a food processor. Turn on processor to start blending, add the oil, and blend until well mixed and emulsified, pausing to scrape the sides with a rubber spatula. Add salt and pepper to taste. If you want it thinner, add more water, but be careful not to add too much. You can also add lemon juice instead of water for some extra flavor enhancement. In a pot with about 1/4 cup of boiling water, heat the butternut squash noodles for a minute or two, keeping them al dente. Stir in the pesto until well blended. Serve as is or add sliced tomatoes, avocado, anything to make it more nutritious and unique to your tastes.
Cooking Demo for Butternut Squash Noodles with Hempseed Pesto:
Butternut Squash Noodles with Hempseed Pesto
Ingredients
- 2 cups packed fresh basil leaves
- 1 cup packed fresh baby spinach leaves
- 1/2 cup raw cashew pieces
- 1/3 cup hulled hemp seeds
- 3 cloves garlic use more or less depending on how much garlic you like
- 1 tbsp. nutritional yeast
- 2 tbsp. water or lemon
- 1/4 cup extra virgin olive oil
- 1/2 tsp. Salt & pepper to taste
- 20 ounces butternut squash noodles
Instructions
- Place the basil, spinach, cashews, hemp seeds, garlic, nutritional yeast, and water in a food processor. Turn on processor to start blending, add the oil, and blend until well mixed and emulsified, pausing to scrape the sides with a rubber spatula. Add salt and pepper to taste. If you want it thinner, add more water, but be careful not to add too much. You can also add lemon juice instead of water for some extra flavor enhancement.
- In a pot with about 1/4 cup of boiling water, heat the butternut squash noodles for a minute or two, keeping them al dente. Stir in the pesto until well blended. Serve as is or add sliced tomatoes, avocado, anything to make it more nutritious and unique to your tastes.