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!
You guys. This season has been a journey.
Through the land of foods that I don’t KNOW WHERE THEY HAVE BEEN ALL MY LIFE.
Like green smoothie recipes, and paleo breakfast cookies with KALE. Who knew Kale, avocado and blenders were BFFS.
AND NOW. Acorn squash.
Umm. Why have I NEVER EVER TRIED THIS EVERRRRR? I mean, I am obsessed with all the squash….especially Kabocha squash, so I am really not sure why it took me 24 years to just go ahead and buy one.
Especially because, unlike, most squashy friends, it’s PRETTY.
I mean, LOOK. It looks like it has ruffles. Like a dress. For squash.
Paleo Butternut Squash Soup, you are clearly unfashionable. And for this, you have been replaced.
So. Acorn squash. Have you stuffed your face with it recently? OR have you tried putting in a roasted acorn squash and quinoa salad?! If you haven’t, I strongly suggest that you change that immediately. And I also strongly suggest that you toss it with Parmesan cheese and roast it until it’s soft, creamy and you basically want to wrap yourself up in a squash sleeping bag and hibernate for the rest of the winter.
Was that weird? Acorns squash. It does things to me.
Now, the squash itself is DANG DIDDLY scrumptiously yum….but then it gets all dressed up in kale pesto. Like the Homemade Hummus with Kale Pesto. Except, on squash.
If you’re counting, that means this squash is dressed…x TWO.
If fashion forward food (alliteration FTW) isn’t your “thang,” then I am pretty sure that pesto made from not 1, but TWO kind of nuts (pistachios and walnuts <3) and earthy sage and kale, bright and fresh lemon juice and SUPER flavourful Pompeian Olive Oil IS.
I’m sure you’re all familiar with the traditional basil/pine nuts/olive oil combination. But, you know we don’t do thing traditionally or normally here on FFF. We gotta keep it FRESH. Keep it exciting.
But, most of all, keep it punch-your-taste-buds-right-in-their-face delicioso.
Which cheesy pieces of slightly sweet and OHSO creamy squash, tossed with the deep flavours of nutty sage pesto most DEFINITELY is.
This was confirmed when the Huberoni ate a bowl full without complaining. He usually looks at any squash like it has two heads. It’s just not his jam.
When we ate this roasted acorn squash it sounded like what Turkey dinner usually sounds like.
Because we were so busy stuffing our faces, we didn’t want to talk. And, if you’ve been around here long enough, you may have figured out that I like talking.
You know, a lot.
But. Now I’m going to shut my yap and stuff it instead.
You joining me?
- 1 Lbs Medium Acorn squash About 1 1/2
- 1 Tbsp Pompeian Olive oil
- 1/4 Cup Parmesan Cheese finely grated
- 1/2 Tbsp Garlic minced
- For the pesto:
- 1/4 Cup Pistachios + Additional for garnish
- 1/4 Cup Walnuts + Additional for garnish
- 3/4 Cup Roughly chopped sage tightly packed
- 1/2 Cup Roughly chopped Parsley lightly packed
- 1 Cup Roughly chopped Kale tightly packed
- 2 Tbsp Fresh Thyme loosely packed
- 1 tsp Lemon zest packed (about 1/2 a large lemon)
- 1 tsp Fresh lemon juice
- 1/2 Cup Parmesan cheese finely grated
- 1 tsp Garlic minced
- 7-9 Tbsp Pompeian Olive oil
- Salt/pepper to taste
- Preheat your oven to 425 degrees and spray a rimmed baking sheetwith cooking spray.
- Halve the squash and scoop out the seeds. Then, slice it into 3/4 inch half moons.
- In alarge 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 asmall 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 bowland 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.
Tips & Notes:
** 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. 🙂
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
Make sure to check out Pompeian’s website or Facebook to create your own personalized bottle of Pompeian Extra Virgin Olive Oil by generating and printing a customized label to place on a 24 oz. bottle of Pompeian EVOO!
This post in sponsored by Pompeian as part of their #PantryInsiders program. Because of super-fab partnerships like this one, I am able to keep FFF up and running, and bring you quality recipes. As always, opinions remain 100% my own.
Keep in touch with Pompeian on social media for more tasty ideas:
Facebook / Twitter / Pinterest
Want more kale?
One Skillet Mushroom and Kale Quinoa
Mexican Kale and Sweet Potato Nachos
STAY IN DA KNOW (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG WITH FFF ON PINTEREST, FACEBOOK, AND TWITTER!
This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF!
Leave a Comment