Butternut Squash With Pumpkin-Seed Pesto

• 1 (3-pound) butternut squash, peeled and cubed (1/2 inch; about 6 cups)
• 1/4 cup olive oil, divided
• 1/2 cup green (hulled) pumpkin seeds (pepitas; not toasted)
• 1/2 cup packed cilantro sprigs
• 1 1/2 teaspoons fresh lemon juice

1. Preheat oven to 500u0b0F with rack in middle.
2. Toss butternut squash with 2 tablespoons oil and 1/2 teaspoon salt, then arrange in 1 layer in a 17- by 12- by 1-inch baking pan and roast, turning occasionally, until golden brown on edges, 20 to 25 minutes.
3. Meanwhile, toast pumpkin seeds in 1 tablespoon oil in a large heavy skillet over medium-high heat, stirring frequently, until seeds are puffed and beginning to brown, 2 to 4 minutes. Transfer to a large plate and cool.
4. Pulse cooled seeds in a food processor with cilantro, lemon juice, 1/4 teaspoon each of salt and pepper, and remaining tablespoon oil to a coarse paste (not finely ground).
5. Toss squash with pesto and salt and pepper to taste. Serve immediately.

butternut squash, olive oil, green, cilantro, lemon juice

Taken from www.epicurious.com/recipes/food/views/butternut-squash-with-pumpkin-seed-pesto-240582 (may not work)