Spinach Pesto

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Ingredients

for ca. 4 sandwiches

300 g
90 g Butternut squash
Walnuts 1 tea sp
1/2 tea sp
1/2 tea sp Cinnamon
Ginger powder
Nutmeg

Tip

Make the spread when you are using the oven anyway.

Use the remaining butternut squash for dinner in for example the Beetroot and Pumpkin Curry.

Make

50 min

Peel butternut squash and cut into 2 cm blocks

Roast butternut squash in the oven

~45 min at 190ºC

In the meantime, toast the walnuts

medium heat ~5 min

Blend roasted butternut squash, toasted walnuts, cinnamon, ginger powder and nutmeg

~2 min until smooth, taste and add more spices to your taste