Servings
Font
Back
Roasted Acorn Squash with Kale Pesto
5 from 9 votes

Roasted Acorn Squash with Kale Pesto

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings: 4
Course: Side Dish
Cuisine: American

Ingredients

  • 1 pound acorn squash
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper freshly ground
  • ¼ cup kale pesto , recipe below
  • 3 tablespoons dried tart cherries
  • ¼ cup water
  • ½ tablespoon red wine vinegar
  • 2 tablespoons walnuts toasted
Kale Pesto
  • ½ cup walnuts toasted
  • ½ cup Parmesan Cheese grated
  • 2 garlic cloves
  • 2 cups lacinato kale leaves or dinosaur kale
  • 10 sage leaves
  • ½ cup extra-virgin olive oil
  • 1 tablespoon lemon juice fresh
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper freshly ground

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F and line a large sheet pan with parchment paper.
  2. Cut the squash in half, lengthwise, stem to stem. Use a sturdy spoon to scrape and scoop out the insides and discard them. Slice each squash halve into 1-inch-thick half moons.
  3. Add the squash rings to a large bowl, along with the olive oil, salt, and pepper. Toss to evenly coat, then turn squash out into an even layer on the sheet pan. Roast for about 30 minutes, or until nice and caramelized.
  4. Meanwhile, combine the dried cherries, water, and vinegar in a small saucepan, over low heat. Simmer for 2-3 minutes, or until the cherries are plump. Drain and set aside.
  5. To serve, arrange the squash on a platter. Measure out almost ¼ cup of the pesto and dollop over the squash (use more or less if you like). Then top with toasted walnuts and cherries and serve immediately.
Kale Pesto (makes 1 cup)
  1. Add roughly chopped garlic, toasted pine nuts and finely grated parmesan cheese to the bowl of a food processor and process until smooth.
  2. Add the kale and sage, and pulse until chopped. While the processor is running, drizzle the olive oil through the shoot until the mixture is emulsified and smooth.
  3. Add the lemon juice, salt and pepper, and whiz again. Taste for seasoning and adjust to your liking.