Roasted Butternut Squash with Pumpkin Seed Pesto
November 28, 2025
Healthy warm vegetarian salad recipe with roasted vegetables, spelt and pesto
Serves:2–3
Time:~45 minutes
Warm roasted vegetable and grain salad perfect for autumn. Made with smoked paprika and cumin roasted butternut squash, zucchini and red onion. Layed on a bed deliciously chewy and slightly nutty spelt, adding a nice texture to the salad and making it more filling. Topped with a fresh and savory pumpkin seed pesto. I served it with oven baked salmon, for a healthy and complete meal.
Ingredients
Roasted Squash
- 1 small butternut squash (~700 g), peeled and sliced into crescents (Slice the neck of the squash into half-moons, slice the bulb into rings and remove seeds.)
- 1 red onion, cut into wedges
- 1 small zucchini, cut at an angle
- 1½ tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp ground cumin
- Salt & black pepper, to taste
Spelt
- 150 g (¾ cup) pearled spelt
- 400–450 ml water or stock (~1½ tsp Marigold — check your own packaging)
- Lemon juice + olive oil
- Salt
Pumpkin Seed Pesto
- 70 g (½ cup) pumpkin seeds
- 25 g (1 cup) fresh parsley or basil — I used parsley
- 2 tbsp lemon juice
- 4 tbsp olive oil
- 2 tbsp grated Parmesan or nutritional yeast
- Salt & pepper
- Optional: 2-4 tbsp water to loosen, depending on preferred texture
To Serve
- Extra lemon
- Extra pumpkin seeds
- Crumbled feta
Instructions
1. Cook the spelt (optional)
- Add spelt and water/stock to a pot.
- Bring to a boil, then simmer (on a 3 on induction) for 20–25 min uncovered.
- Drain, then season with lemon, olive oil, and salt.
2. Roast the sliced squash
- Preheat the oven to 200°C (400°F).
- Toss squash slices, red onion, and zucchini with oil, paprika, cumin, salt, and pepper.
- Spread out on a baking tray without overlapping (important for caramelisation).
- Roast 25–30 minutes, flipping once, until deep golden and caramelised on the edges.
3. Make the pesto
- Toast pumpkin seeds in a dry pan for 3–4 minutes.
- Add seeds, parsley, lemon, oil, parmesan, salt and pepper to a blender.
- Blend until desired consistency, adding water slowly. If you want a pesto you can also use on bread make it thicker, if you want a pesto that can easily be poured on the salad add more water.
- Add water or extra oil if you prefer it looser.
4. Serve
- Plate the roasted squash (and spelt, if using).
- Drizzle generously with pesto.
- Finish with lemon, olive oil, and toasted pumpkin seeds.
Serving Suggestions
- •With protein: Serve alongside oven-baked salmon, roasted chicken, or grilled halloumi for a more filling meal.
- •As a warm lunch: Enjoy on its own with an extra handful of greens and a drizzle of olive oil.
- •Add crunch: Top with toasted pumpkin seeds, walnuts, or almonds.
Storage & Meal Prep
- •Fridge: Store for up to 2-3 days.
Variations & Substitutions
- •Grains: Swap spelt for quinoa, farro, barley, brown rice, or couscous.
- •Vegetables: Replace zucchini and butternut squash with pumpkin, parsnips, cauliflower or carrots.
- •Pesto: Replace pumpkin seeds with sunflower seeds, almonds or walnuts.
- •Dairy-free: Use nutritional yeast instead of Parmesan.
Enjoy!
Warm roasted vegetable and grain salad perfect for autumn. Made with smoked paprika and cumin roasted butternut squash, zucchini and red onion. Layed on a bed deliciously chewy and slightly nutty spelt, adding a nice texture to the salad and making it more filling. Topped with a fresh and savory pumpkin seed pesto. I served it with oven baked salmon, for a healthy and complete meal.
Ingredients
Roasted Squash
- 1 small butternut squash (~700 g), peeled and sliced into crescents (Slice the neck of the squash into half-moons, slice the bulb into rings and remove seeds.)
- 1 red onion, cut into wedges
- 1 small zucchini, cut at an angle
- 1½ tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp ground cumin
- Salt & black pepper, to taste
Spelt
- 150 g (¾ cup) pearled spelt
- 400–450 ml water or stock (~1½ tsp Marigold — check your own packaging)
- Lemon juice + olive oil
- Salt
Pumpkin Seed Pesto
- 70 g (½ cup) pumpkin seeds
- 25 g (1 cup) fresh parsley or basil — I used parsley
- 2 tbsp lemon juice
- 4 tbsp olive oil
- 2 tbsp grated Parmesan or nutritional yeast
- Salt & pepper
- Optional: 2-4 tbsp water to loosen, depending on preferred texture
To Serve
- Extra lemon
- Extra pumpkin seeds
- Crumbled feta
Instructions
1. Cook the spelt (optional)
- Add spelt and water/stock to a pot.
- Bring to a boil, then simmer (on a 3 on induction) for 20–25 min uncovered.
- Drain, then season with lemon, olive oil, and salt.
2. Roast the sliced squash
- Preheat the oven to 200°C (400°F).
- Toss squash slices, red onion, and zucchini with oil, paprika, cumin, salt, and pepper.
- Spread out on a baking tray without overlapping (important for caramelisation).
- Roast 25–30 minutes, flipping once, until deep golden and caramelised on the edges.
3. Make the pesto
- Toast pumpkin seeds in a dry pan for 3–4 minutes.
- Add seeds, parsley, lemon, oil, parmesan, salt and pepper to a blender.
- Blend until desired consistency, adding water slowly. If you want a pesto you can also use on bread make it thicker, if you want a pesto that can easily be poured on the salad add more water.
- Add water or extra oil if you prefer it looser.
4. Serve
- Plate the roasted squash (and spelt, if using).
- Drizzle generously with pesto.
- Finish with lemon, olive oil, and toasted pumpkin seeds.
Serving Suggestions
- •With protein: Serve alongside oven-baked salmon, roasted chicken, or grilled halloumi for a more filling meal.
- •As a warm lunch: Enjoy on its own with an extra handful of greens and a drizzle of olive oil.
- •Add crunch: Top with toasted pumpkin seeds, walnuts, or almonds.
Storage & Meal Prep
- •Fridge: Store for up to 2-3 days.
Variations & Substitutions
- •Grains: Swap spelt for quinoa, farro, barley, brown rice, or couscous.
- •Vegetables: Replace zucchini and butternut squash with pumpkin, parsnips, cauliflower or carrots.
- •Pesto: Replace pumpkin seeds with sunflower seeds, almonds or walnuts.
- •Dairy-free: Use nutritional yeast instead of Parmesan.
Enjoy!
