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Pamesan Toasted Acorn Squash with Sage Kale Pesto - An easy side dish that is perfect for entertaining or a weeknight dinner! | Foodfaithfitness.com | #recipe
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Sage Kale Pesto with Parmesan Roasted Acorn Squash

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!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 -4
Author Taylor

Ingredients

  • 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
  • Salt/pepper
  • 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

Instructions

  • 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.

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. :)