Ingredients:
1/3 cup extra virgin olive oil
4 garlic cloves
2/3-1 cup basil leaves
3 lbs butternut squash ( about 2 squash)
1 pinch fine sea salt
Directions:
To prepare the pistou:.
Put the olive oil, garlic, basil leaves and a pinch of salt in a small food processor. Blend well and transfer to a small bowl (if making by hand, crush the garlic into a paste, then mix with the oil and salt, and then add finely chopped basil leaves to the paste).
To prepare the squash:.
Preheat the oven to 400 F.
Trin the stem, then cut the squash lengthwise.
Scoop out the seeds.
Put the squash halves cut side up in a roasting pan.
Sprinkle the cut sides with salt.
Brush generously with the pistou, and let some well up in the seed cavity.
Roast for 40-45 minutes, until just browned at the edges and tender when pierced with a knife.
Serve hot, with the remaining pistou.
Servings: 4
Time preparation: 10 min.
Time total: 55 min.