Earthy, herby, and incredibly savory, this easy-to-make dish is sure to become a fall and winter staple!
Up until about the ripe age of 23, I was completely averse to eating any kind of squash except zucchini. Even though I was accustomed to seeing many different types of squash at the grocery store, I mostly associated them with decor that you’d use to fill the cornucopia centerpiece at Thanksgiving rather than being edible ingredients that you’d actually cook with. Oh, the blissful naiveté of youth!
But then I was served acorn squash at a dinner party. Since I didn’t want to be rude, I took a few small bites, thinking I’d quickly wash it down with water. To my complete and utter surprise, it was actually good—like, really, really good. In fact, it ended up being my favorite part of the meal. Ever since then, I started experimenting with cooking squash, not just acorn, but also butternut, delicata, and spaghetti squash. I ended up loving them all and now eat squash fairly regularly. Moral of the story? Even if you think you don’t like something, give it a try—you just might surprise yourself.
This recipe for roasted acorn squash is incredibly cozy and warming. The roasting process caramelizes the squash, which brings out its nutty, sweet flavor. However, what takes this recipe from basic to brilliant is the exquisite pesto sauce. Sage, thyme, and kale add an herby earthiness, while pistachios and walnuts lend a lovely nuttiness. All of the flavors come together in a wonderfully balanced medley of sweet-and-savory notes. If you’ve never made acorn squash before, start with this recipe—it’s an absolute winner.
Tips for cutting acorn squash
This recipe calls for cutting the squash into half-moon slices. You’ll first need to cut off the stem to create a flat edge on the bottom. Place the squash on its flat side, and then cut it in half, scoop out the seeds, and slice each half into half-moons. If your squash is too hard to cut, pierce it in several places with a fork, and microwave it for two to four minutes until it’s tender enough to cut through. There’s no need to peel your squash, as the skin becomes tender once roasted and is actually quite delicious.
How do I store leftovers?
If you have any leftover acorn squash, let it cool completely, and then transfer it to an airtight container. Transfer any leftover pesto to a separate container. You can store both the squash and pesto in the fridge for up to 3-5 days. For longer storage, you can freeze both the squash and pesto for up to 3 months. Store the squash in a freezer bag or freezer-safe container. The pesto can either be frozen in an ice cube tray for individual portions or in a larger freezer-safe container—just be sure to add a thin layer of olive oil to cover the pesto before freezing, as this will lock in the freshness and protect it from freezer burn. Place both the squash and the pesto in the fridge overnight to thaw. Warm up the squash in a 400°F oven for 10-15 minutes and stir the pesto before serving.
Serving suggestions
Roasted acorn squash is a lovely accompaniment to any fall or winter dinner. It would pair well with a variety of hearty meat dishes, like Pot Roast, Roasted Chicken, and Meatloaf. Add an Apple-Pecan Fall Salad, a bowl of Cauliflower-Potato Soup, and some Mushroom Stuffing for a warm and cozy meal that’ll stick to your ribs. And for dessert, try some Pumpkin Crème Brûlée.
Ingredients
- 1 pound medium acorn squash about 1 1/2 squash
- 1 tablespoon olive oil
- 1/4 cup Parmesan cheese finely grated
- 1/2 tablespoon garlic minced
- Salt and pepper to taste
For The Pesto:
- 1/4 cup pistachios plus additional, for garnish
- 1/4 cup walnuts plus additional, for garnish
- 3/4 cup roughly chopped sage tightly packed
- 1/2 cup roughly chopped parsley tightly packed
- 1 cup roughly chopped kale tightly packed
- 2 tablespoons fresh thyme loosely packed
- 1 teaspoon lemon zest packed
- 1 teaspoon fresh lemon juice
- 1/2 cup Parmesan cheese finely grated
- 1 teaspoon garlic minced
- 7-9 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F 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. Start by arranging the pistachios and walnuts in a single layer on a small baking tray, and then bake at 425°F until they are lightly toasted, about 5-7 minutes. Watch them closely so they don't burn.
- Once toasted, add the nuts into a small food processor and process until they're broken down into small pieces.
- Add in the sage, parsley, kale, and thyme. Process until broken down, and then add in the lemon zest, lemon juice, Parmesan cheese, and garlic. Process again until broken down and well mixed.
- With the food processor still running, stream in the oil until it's 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 dish and gently toss it with about 1/2 of the pesto, making sure that the squash is evenly coated. Sprinkle with additional nuts, and serve with the remaining half of the pesto on the side.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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