Pesto Butternut Squash with Oats
There’s nothing quite like a warm bowl of Pesto Butternut Squash with Oats to wrap you in comfort during those chilly fall evenings. I remember the first time I made this dish, it was one of those spontaneous cooking nights when I had a butternut squash sitting on the countertop, begging to be used. The fragrant aroma of the roasted squash filled my kitchen, and I knew I was onto something special. I added the oat groats, which I had recently discovered, and combined them with a dollop of homemade pesto. The result was a creamy, vibrant dish that felt like a warm hug from the inside out. Whether it’s for a cozy dinner with friends or just a comforting meal for one, the flavors in this dish sing harmony. I love how the sweet, nutty flavor of the butternut squash complements the earthy notes of the oat groats, all tied together with the basil essence of the pesto. It’s such a delightful way to enjoy the bounty of fall!
Recipe Snapshot
60 mins
10 mins
50 mins
Medium
350 kcal
10g g
Keto, Whole30, Vegan
8g g
Large Pot, Saucepan, Frying Pan, Grater, Chef’s Knife, Peeler, Baking Sheet
What Makes This Pesto Butternut Squash with Oats Special
Heartwarming and Nourishing
One of the things I adore about this Pesto Butternut Squash with Oats recipe is how it perfectly captures the essence of fall. It’s not just another bowl of oats; it’s a warm embrace that nourishes your body and soul. The sweetness of the roasted butternut squash melds beautifully with the earthy oat groats, creating a delightful contrast that keeps you coming back for more.
Versatility at Its Best
This recipe is incredibly versatile. You can enjoy it warm as a cozy meal or let it cool down and serve it as a refreshing salad. It’s also an excellent option for meal prep; you can make a big batch and enjoy it throughout the week. With each bite, you can feel good knowing it’s packed with nutrients, making it the perfect dish for any occasion.
Simple yet Flavorful
What I love most is the simplicity of the ingredients. With just a handful of components, you can create a dish that’s bursting with flavor. The homemade or store-bought pesto adds a fresh, herby note that elevates the entire meal. It’s one of those recipes that makes you feel like a culinary genius, even if you’re just a beginner in the kitchen!
Loaded with Nutrients
This dish isn’t just satisfying to the palate; it’s also loaded with nutrients. The combination of butternut squash and oat groats provides a good source of fiber, vitamins, and minerals, making it a wholesome choice for any meal. It’s a great way to incorporate plant-based ingredients into your diet without sacrificing flavor.
A Perfect Fall Dish
As the leaves turn and the air gets crisp, there’s something so comforting about a bowl of Pesto Butternut Squash with Oats. It’s like a celebration of fall on your plate, and it’s sure to become a seasonal favorite in your home. Whether you’re cooking for yourself or hosting friends, this recipe is bound to impress!
Recipe Ingredients for Pesto Butternut Squash with Oats
The ingredients for Pesto Butternut Squash with Oats come together beautifully, creating a well-balanced meal that’s both comforting and nourishing. Each component has its unique role, making this dish a delightful way to embrace the flavors of fall. The sweet and nutty notes of the butternut squash paired with the chewy texture of the oat groats create a wonderful foundation, while the pesto adds a fresh, aromatic essence that ties everything together.
- ½ cup uncooked oat groats – These hearty grains are the perfect base for the dish, providing a chewy texture and nutty flavor that complements the squash beautifully.
- 1 ½ pounds butternut squash – This sweet, orange-fleshed squash caramelizes beautifully when roasted, adding depth and richness to the dish.
- ½ medium fennel head – With its unique anise flavor, fennel adds a refreshing crunch and complexity to the dish.
- 1 tablespoon olive oil – A drizzle of this healthy fat helps to roast the vegetables to perfection, enhancing their natural flavors.
- ¼ teaspoon salt – A touch of salt is essential to bring out the flavors of the vegetables.
- 3 to 4 tablespoons homemade or store-bought pesto – This vibrant sauce ties the dish together, providing a fresh, herby flavor.
- Vegetarian parmesan (for serving) – A sprinkle of this cheese adds a savory finish and richness to each serving.
The Method for Pesto Butternut Squash with Oats
Cooking Pesto Butternut Squash with Oats is a delightful experience that allows you to enjoy the process as much as the result. Each step builds on the last, creating a beautiful harmony of flavor and texture. Let’s dive into this simple yet rewarding method!
- Start by heating a pot over medium-low heat. Add the oat groats and toast them for about 2 to 3 minutes. This step enhances their nutty flavor and prepares them for cooking.
- Next, cover the oats with 2 cups of water. Bring the mixture to a boil, then reduce the heat to a simmer. Cook the oats until they’re tender, which should take around 45 to 55 minutes. Keep an eye on them, stirring occasionally to prevent sticking.
- While the oats are cooking, take the butternut squash and peel it. Cut it into ½-inch cubes, and do the same with the fennel, cored and chopped into similar-sized slices.
- Place the chopped butternut squash and fennel on a roasting pan. Drizzle them with the olive oil and sprinkle with salt. Toss everything together to ensure even coating.
- Roast the mixture in the oven until the squash is tender, which should take about 30 minutes. Make sure to check on them and give them a stir halfway through for even cooking.
- Once both the oats and the roasted vegetables are done, it’s time to bring everything together. In a large bowl, combine the cooked oat groats and the roasted butternut squash and fennel.
- Add the pesto to the bowl and toss everything together until well combined. The vibrant green pesto will coat each ingredient, adding a burst of flavor.
- For serving, grate some vegetarian parmesan on top. This adds a delicious savory touch that elevates the entire dish.
- Serve the Pesto Butternut Squash with Oats warm, or store it in the fridge to enjoy cold as a refreshing salad later!
Things Worth Knowing
- Choosing the Right Squash: Look for firm, heavy butternut squash with a smooth skin for the best flavor. Avoid any with soft spots or blemishes.
- Perfectly Toasted Oats: Don’t skip the toasting step for the oat groats. It deepens their flavor and adds a lovely nuttiness.
- Roasting Tip: Make sure to spread out the vegetables on the roasting pan to ensure they roast evenly and become caramelized.
- Pesto Freshness: If using store-bought pesto, opt for a high-quality brand or consider making your own for the freshest flavor.
Tips for Success
Cooking can be a joyful venture, and having some tips at your disposal makes it even more enjoyable. Here are some valuable insights for making the best Pesto Butternut Squash with Oats!
- Storage: Store leftovers in an airtight container in the refrigerator. It should last for about three to four days.
- Freezing: This dish can be frozen! Just make sure to cool it completely before transferring it to a freezer-safe container. It can be stored for up to three months.
- Meal Prep: This recipe is great for meal prep. Cook the oats and roast the squash ahead of time and assemble when needed.
- Serving Warm: If serving leftovers, gently reheat in the oven or on the stovetop to preserve the texture of the ingredients.
- Pairing Suggestions: This dish pairs wonderfully with a simple side salad or some crusty bread for a complete meal.
- Flavor Enhancements: Feel free to add nuts or seeds for extra crunch and nutrients. Pine nuts or sunflower seeds work particularly well!
Best Served With
When it comes to serving Pesto Butternut Squash with Oats, there are plenty of delightful options that can enhance your meal experience. Here are some ideas to consider:
- Side Salads: A crisp green salad with a light vinaigrette complements the richness of the dish perfectly.
- Crusty Bread: Serve with slices of warm, crusty bread for a hearty and comforting meal.
- Seasonal Fruits: Enjoy it alongside roasted apples or pears for added sweetness and a touch of fall.
- Occasions: This dish is ideal for cozy family dinners, casual gatherings, or even potlucks.
- Wrap it Up: Consider using the mixture as a filling for wraps or grain bowls.
- Breakfast Option: Leftover Pesto Butternut Squash with Oats makes for a fantastic breakfast served warm with a drizzle of honey.
FAQ
Conclusion
The Pesto Butternut Squash with Oats is the perfect dish to celebrate the flavors of fall while providing nourishment and comfort. I encourage you to try this recipe; it’s a beautiful way to incorporate seasonal ingredients into your meals. With its rich flavors and hearty components, it’s sure to become a new favorite in your kitchen.
Pesto Butternut Squash with Oats
Ingredients
Equipment
Method
- Heat a pot over medium-low heat. Add the oat groats and toast for 2 to 3 minutes. Cover the oats with 2 cups of water. Bring to a boil, reduce to a simmer, and cook until the oats are tender; 45 to 55 minutes.
- While the oats are cooking, peel and cut the butternut squash into ½” cubes and the fennel cored and chopped into ½” sized slices. Place on a roasting pan with olive oil and salt. Toss to coat. Roast until the squash is tender; 30 minutes or so.
- When the oats and squash are done, place together in a bowl along with the pesto. Toss until everything is well combined. Grate parmesan on top before serving. Serve warm or save and place in the refrigerator to serve as a cold salad.
Notes
- Tip 1: You could make this recipe ahead of time by cooking the oats and roasting the squash. If you want to serve it warm, gently reheat the grains and stick the squash back in the oven until warm.
- Tip 2: Use up leftover items: oat groats, butternut squash, fennel.
