This zinger of a pesto sauce breathes new life into a nutritious winter staple, and works well with acorn and kabocha squash, too.

　　

Ingredients

makes 6 servings

　　1 (3-pound) butternut squash, peeled and cubed (1/2 inch; about 6 cups)

　　1/4 cup olive oil

　　3/4 teaspoon salt

　　1/2 cup green (hulled) pumpkin seeds (pepitas; not toasted)

　　1/2 cup (packed) cilantro sprigs

　　1 1/2 teaspoons fresh lemon juice

　　1/4 teaspoon black pepper

　　

Step 1

Preheat the oven to 500°F with the rack in the middle.

　　

Step 2

Toss the butternut squash with 2 tablespoons oil and 1/2 teaspoon salt, then arrange in a single layer in a 17 by 12-inch baking pan and roast, turning occasionally, until golden brown on edges, 20 to 25 minutes.

　　

Step 3

Toast the pumpkin seeds in 1 tablespoon oil in a large heavy skillet over medium-high heat, stirring frequently, until the seeds are puffed and beginning to brown, 2 to 4 minutes. Transfer to a large plate and cool.

　　

Step 4

Pulse the cooled seeds in a food processor with the cilantro, lemon juice, 1/4 teaspoon each of salt and the pepper and 1 remaining tablespoon oil to a coarse paste. Toss the squash with the pesto and salt and pepper to taste. Serve immediately.

　　The Epicurious Cookbook