Start with the butternut squash, use the variety you want, I tried with a coquina squash, the outcome was on the sweet side.
Half it lengthwise
Carve the seeds out
Cut two 1.5cm thick slices, skin on, from the center of the two halves. Keep the remaining for other recipes.
Sprinkle some cloves on top of one half.
Crack some cinnamon sticks as well
Add bay leaves and some salt flakes
Close the spices with the second half like a sandwich.
Add some spices on a foil sheet.
Place the butternut squash slices on top and then additional spices over.
Wrap carefully in foil. This will help the squash to cook evenly and get the flavor from the spices. Cook for about 30min at 180C. Check with a toothpick if needs to cook longer.
In the meantime peel and remove the pit from the avocados. Place them in a blender cup.
Add the basil leaves
Add grated parmesan
Add pine nuts
Blend all the ingredients. Add some olive oil if needed. Add salt to taste.
Take out the squash stakes from the oven and remove the foil and spices.
Sauté them 5min per side in a nonstick pan with a bit of sunflower seeds oil to roast the outside.
Plate the steak in the middle, adding the avocado pesto on top and garnishing with some pine nuts, basil leaves and some freshly cracked pepper. Enjoy!
- 1.0 Butternut squash
- Cinnamon sticks
- Bay leaves
- 2.0 Avocados
- 10.0 Basil leaves
- 50.0g Pine nuts
- 50.0g Parmesan
- Olive oil