How to make it

  • Do ahead : Split the squash in half lengthwise and scrape out the seeds. Spray a baking sheet with oil, set the squash, cut side down on the pan and roast for 45 min. at 375 - 400 F. Take out of the oven, let sit until cool enough to handle, and then use a fork to pull the insides of the squash into shreds. Transfer to a bowl and refrigerate until the next day.
  • On the next day, heat a big ban on med. high heat. Add olive oil and butter and let butter foam. Add squash and heat through, turning from time to time.
  • In the meantime, make the pesto : In a food processor , pulse the herbs and garlic until finely chopped. Reserve 2 tablespoons of the walnuts, and add the rest to the food processor. Blend until chopped. Add the oil in a steady stream with the motor running until the pesto is well combined - if you want it a little more emulsified, use the whole 1/2 cup. Add lemon juice to taste. Turn off the motor and add the grated cheese. Pulse to combine. Season to taste with salt and pepper, adding more lemon, if needed.
  • To assemble: Toss the hot squash with the pesto, and garnish with more cheese and the reserved toasted walnuts. We also had some pan fried pork tenderloin slices, just seasoned with s+p with the squash. Nice combo.
  • Per serving: 442 calories, 11 g protein, 21 g carbohydrates, 37 g fat (5 g saturated), 6 mg cholesterol, 182 mg sodium, 5 g fiber.

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