Roasted Acorn Squash with Kale Pesto

Candy, tender, and completely caramelized, this roasted acorn squash with kale pesto, dried cherries, and toasted walnuts is a wonderfully cozy fall-flavored facet dish.

Acorn Squash with Kale Pesto On Plate foodiecrush.com

Fall squash recipes are versatile and heat, with dishes like my butternut squash and shittake mushroom lasagna and my beef stew with butternut squash screaming “consolation meals!”. Not too long ago I believed it could be enjoyable to take my conventional basil pesto recipe and provides it a fall makeover, so I got here up with a kale pesto version made with toasted walnuts and sage. Pairing these heat and earthy flavors collectively felt proper, and that’s how this roasted acorn squash with kale pesto was born.

On this recipe, I roast nutty acorn squash rings (skin-on) then dollop the caramelized squash with pesto, and add some plumped-up dried tart cherries with toasted walnuts for further taste and crunch. This easy-to-make facet is earthy, nutty, and scrumptious, and can be a superb addition to your Thanksgiving spread this yr.

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What’s In This Roasted Acorn Squash

Right here’s what you want for this simple acorn squash facet dish:

  • Acorn squash
  • Further-virgin olive oil
  • Kosher salt and freshly floor black pepper
  • Toasted walnuts
  • Tart dried cherries
  • Kale pesto
Roasted Acorn Squash foodiecrush.com

Tips on how to Make Roasted Acorn Squash

This roasted acorn squash dish is further easy, particularly whenever you’ve made the kale pesto forward of time. However in case you haven’t, the pesto is straightforward to whip up whereas the squash is roasting.

Right here’s the right way to make this facet dish:

Seize your sharpest, heavy knife and slice. Reduce the squash in half, lengthwise, stem to stem. Use a sturdy spoon to scrape and scoop out the insides and discard them. Slice every squash halve into 1-inch-thick half moon rings.

Roast the squash till caramelized. Drizzle the rings with olive oil then season with kosher salt and black pepper. Roast at 400°F for about half-hour or till smooth and properly caramelized.

Roasted Acorn Squash Ingredients foodiecrush.com

Make the Kale Pesto

Like every pesto, this kale version is flexible. You could possibly omit the sage in case you like, or experiment with toasted almonds and even pepitas as a substitute of walnuts. You can also make the pesto as much as 1 week forward of time or on the fly whereas your squash roasts.

Toast your nuts. This provides them extra taste. You are able to do this on the stovetop or within the oven.

I preserve issues easy and make this pesto recipe within the meals processor. Add the toasted walnuts, Parmesan cheese, and garlic to the bowl of the meals processor and course of till finely minced. Add the kale and sage and course of. Slowly stream within the olive oil by the chute. Season with recent lemon juice, kosher salt, and freshly floor black pepper. Style and regulate if essential.

Plump up the dried cherries. Mix the cherries, water, and vinegar in a small saucepan, over low warmth then simmer for 2-3 minutes, or till the cherries are plump.

Put all of it collectively. To serve, measure about ¼ cup of the pesto and dollop over the squash (use kind of in case you like). Then prime with toasted walnuts and cherries and serve instantly.

Acorn Squash with Kale Pesto foodiecrush.com

Do You Eat the Pores and skin of Acorn Squash?

It is determined by the recipe, however roasting acorn squash makes its pores and skin tender and edible. On this dish, the squash slices are on the thinner facet, so that you gained’t get an enormous chunk of pores and skin. I choose leaving the pores and skin on for the colour and texture it provides, however you may simply take away it (I discover it’s simpler to do that after roasting moderately than peeling the entire squash beforehand).

Tips on how to Reduce an Acorn Squash for Roasting

  • Sharpen that knife, chef. Very first thing first, be sure to’ve received a heavy, sharp knife. Stand the squash up and slice it in half down the center, from stem to stem.
  • Scoop out the seeds and innards. Use a sturdy spoon for this (a grapefruit spoon works nice when you’ve got one).
  • Slice into half-moon rings. Lay every squash halve on the reducing board and lower crosswise, into 1-inch-thick slices.

What to Serve With This Roasted Acorn Squash

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Roasted Acorn Squash with Kale Pesto

Course Aspect Dish

Delicacies American

Key phrase roasted acorn squash

Prep Time 5 minutes

Prepare dinner Time 30 minutes

Whole Time 35 minutes

Servings 4

Substances

  • 1 2-pound acorn squash
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly floor black pepper
  • ¼ cup kale pesto , recipe under
  • 3 tablespoons dried tart cherries
  • ¼ cup water
  • ½ tablespoon pink wine vinegar
  • 2 tablespoons toasted walnuts

Kale Pesto

  • 1/2 cup toasted walnuts
  • 1/2 cup grated Parmesan cheese
  • 2 garlic cloves
  • 2 cups lacinato or dinosaur kale leaves
  • 10 sage leaves
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon recent lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly floor black pepper

Directions

  • Preheat the oven to 400°F and line a big sheet pan with parchment paper.

  • Reduce the squash in half, lengthwise, stem to stem. Use a sturdy spoon to scrape and scoop out the insides and discard them. Slice every squash halve into 1-inch-thick half moons.

  • Add the squash rings to a big bowl, together with the olive oil, salt, and pepper. Toss to evenly coat, then flip squash out into a fair layer on the sheet pan. Roast for about half-hour, or till good and caramelized.

  • In the meantime, mix the dried cherries, water, and vinegar in a small saucepan, over low warmth. Simmer for 2-3 minutes, or till the cherries are plump. Drain and put aside.

  • To serve, organize the squash on a platter. Measure out virtually ¼ cup of the pesto and dollop over the squash (use kind of in case you like). Then prime with toasted walnuts and cherries and serve instantly.

Kale Pesto (makes 1 cup)

  • Add roughly chopped garlic, toasted pine nuts and finely grated parmesan cheese to the bowl of a meals processor and course of till clean.

  • Add the kale and sage, and pulse till chopped. Whereas the processor is operating, drizzle the olive oil by the shoot till the combination is emulsified and clean.

  • Add the lemon juice, salt and pepper, and whiz once more. Style for seasoning and regulate to your liking.

Extra Fall Squash Recipes to Attempt

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