I eat squash pretty infrequently because my body isn't the biggest fan of the sugar content, but whenever I do enjoy it, I always feel conflicted about what to do with the guts. They've got to be good for something other than roasting and snacking on the seeds, right? (Which, is surely a worthy task, don't get me wrong.) The other night I was cooking up a light dinner of steamed squash and green vegetables, and wanted a quick and easy way to boost the nutrition and flavor profile a bit. The blender and I have become a bit better acquainted lately, so I decided to toss the guts in with some oil, water and herbs, and was supremely happy with the result. Best part is that even though I've been drizzling it onto meals and snacks for the past 2 or 3 days, there is still plenty left to enjoy...a rarity in this kitchen.
BASIL & SQUASH GUT DRESSING
1 CUP WATER
1/4 CUP AVOCADO OIL OR OLIVE OIL
GUTS OF AN ACORN SQUASH
1/4 CUP PACKED BASIL LEAVES
1 TBS PACKED PARSLEY LEAVES
1/4 TSP SEA SALT
OPTIONAL: GARLIC CLOVE TO TASTE IF YOU TOLERATE ALLIUM
THROW INGREDIENTS INTO A BLENDER AND PUREE. REFRIGERATE TO PRESERVE; SHAKE BEFORE SERVING.