ROASTED SQUASH AND PUMPKIN SEED PESTO
This is a richly flavoured autumn and winter dish that works beautifully with fish, lamb and even with your Christmas turkey leftovers. Squash is rich in natural sugars, carbohydrates and vitamin A. In Chinese Medicine, it has a warming nature and both squash and pumpkin seeds have a sweet flavour that improves qi energy circulation. It helps with what Chinese Medicine calls interior dampness conditions that can manifest as tiredness, aches in the limbs, digestive weakness or muzzy head.
SERVES 4-6
BUTTERNUT SQUASH - 1.5kg peeled, deseeded and chopped into 4-5cm pieces
OLIVE OIL - For roasting
SALT AND PEPPER
FOR THE PUMKIN SEEDS PESTO
PUMPIN SEEDS - 100G
FRESHLY GRATED PARMESAN – about 50G
FLAT PARSLEY LEAF – ½ small bunch, chopped
EXTRA VIRGIN OIL – 3-5 tablespoons
SALT AND PEPPER
Pre-heat the oven to 190oC /gas mark 5
Toss the squash with the olive oil in a roasting tray and leave in the oven to cook for 30 min or until nicely coloured or cooked through.
For the pumpkin pesto, lightly toast the pumpkin seeds. Watch carefully as the seeds can burn easily. Blitz the toasted seeds, Parmesan, parsley and olive oil in a food processor. You might need to add oil to get a slightly runny consistency. Season to taste.
To serve, arrange the squash on a serving dish and toss over the pumpkin seed pesto.
If you are interested in trying acupuncture to boost your energy and strengthen your immune system during the winter months, please call me on 07809 828402 to book in for an appointment. Appointments are available at Make Me Feel in Clapham South on Mondays 2pm to 6pm, and in Brixton Tuesdays to Fridays 8am to 6pm.