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.
