Sage Kale Pesto with Parmesan Roasted Acorn Squash
User Reviews
5
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
2 -4
-
Calories
262 kcal
-
Cuisine
American
Sage Kale Pesto with Parmesan Roasted Acorn Squash
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Kale pesto is mixed with sage and nuts and then tossed with Parmesan roasted acorn squash for a quick, healthy side dish that is sure to please a crowd!
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Ingredients
- 1 Lbs acorn squash About 1 1/2, medium
- 1 Tbsp olive oil Pompeian brand
- 1/4 Cup Parmesan Cheese finely grated
- 1/2 Tbsp garlic minced
- salt
- black pepper
- For the pesto:
- 1/4 Cup pistachios for garnish, + additional
- 1/4 Cup walnuts for garnish, + additional
- 3/4 Cup sage tightly packed, roughly chopped
- 1/2 Cup parsley lightly packed, roughly chopped
- 1 Cup kale tightly packed, roughly chopped
- 2 Tbsp thyme loosely packed, fresh
- 1 tsp lemon packed (about 1/2 a large lemon, zest
- 1 tsp lemon juice fresh
- 1/2 Cup Parmesan Cheese finely grated
- 1 tsp garlic minced
- 7-9 Tbsp olive oil Pompeian brand
- salt to taste
- black pepper to taste
Instructions
- Preheat your oven to 425 degrees and spray a rimmed baking sheet with cooking spray.
- Halve the squash and scoop out the seeds. Then, slice it into 3/4 inch half moons.
- In a large bowl, toss the squash with the olive oil until it is well coated. Then, add the Parmesan and garlic and toss again. Lay the squash in a single layer on the prepared baking sheet and sprinkle with salt and pepper. Bake until the squash is golden brown and tender, about 30 minutes.
- While the squash cooks, make the pesto:
- Lay the pistachios and walnuts on a small baking tray and pop them into the oven until they are lightly toasted, about 5-7 minutes, watching them so they don't burn.
- Once toasted, add the nuts into a small food processor and process until broken down into small pieces.
- Add in the sage, parsley, kale and thyme. Process until broken down. Add in the lemon zest, lemon juice, Parmesan cheese and garlic. Process again until broken down and well mixed.
- With the food processor on, stream the oil in until well mixed and the pesto is running smoothly throughout the processor.* Season to taste with salt and pepper.
- Once the squash is roasted, transfer it to large serving bowl and gently toss with about 1/2 of the pesto**, making sure that the squash is evenly coated. I found it was easiest to get the squash coated by tossing it with my hands, and lightly rubbing the pieces of squash to ensure the pesto coats them.
- Sprinkle with additional nuts and DEVOUR.
Notes
- * I like my pesto thick, so I only used 7 Tbsp olive oil. Feel free to adjust the consistency as you want it.** You will only use about 1/2 of the pesto for this recipe but, unless you have the worlds smallest food processor, it just doesn't work to make a smaller batch. The pesto keeps great in an air-tight container in the refrigerator. Spread it on sandwiches, meats or pasta! YUM. :)
Nutrition Information
Show Details
Calories
262kcal
(13%)
Carbohydrates
32g
(11%)
Protein
14g
(28%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Cholesterol
33mg
(11%)
Sodium
664mg
(28%)
Potassium
919mg
(20%)
Fiber
5g
(20%)
Sugar
0.2g
(0%)
Vitamin A
1490IU
(30%)
Vitamin C
40mg
(44%)
Calcium
442mg
(44%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2-4
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 14g | 28% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 33mg | 11% |
| Sodium | 664mg | 28% |
| Potassium | 919mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 0.2g | 0% |
| Vitamin A | 1490IU | 30% |
| Vitamin C | 40mg | 44% |
| Calcium | 442mg | 44% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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