Name: Pesto Butternut Squash with Oats
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1 tablespoon olive oil; Vegetarian parmesan, for serving; ½ medium fennel head; ½ cup uncooked oat groats; ¼ teaspoon salt; 1 ½ pounds butternut squash; 3 to 4 tablespoons homemade or store-bought pesto

An easy and delicious whole grain butternut squash salad with fennel and pesto. A great side dish or picnic salad!

Milk

Tree Nuts

Gluten Free

Lactose Free

Vegetarian

Mediterranean

Oils

milliliter

olive oil

Cheese

gram

parmesan cheese

Fresh Vegetables

fresh fennel

Grains & Rice

groat

Seasonings

salt

butternut squash

Pasta Sauces

basil pesto

Cholesterol

Vitamin E

Vitamins

Beta-cryptoxanthin

Vitamin K

Lycopene

Vitamin D

Beta-carotene

Vitamin A

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Selenium

Minerals

Manganese

Copper

Sugar

Carbohydrates

Protein

Calories

Water

Lutein+zeaxanthin

Dietary Fiber

Vitamin C

Alpha-carotene

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Choline

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Pesto Butternut Squash with Oats

Baking Goods

Dairy

Produce

Pasta, Sauces, Grain

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