Introduction

This Sage-Kale Pesto with Parmesan-Roasted Acorn Squash is a delightful blend of earthy flavors and vibrant herbs. Roasting the acorn squash brings out its natural sweetness, perfectly complemented by a rich, nutty pesto. It’s an elegant yet easy dish that’s ideal for fall dinners or a special side.

The image shows a close-up of several slices of cooked yellow squash layered thickly inside a dark, rustic round dish. The squash slices have a rich golden color with specks of green herbs and small bits of garlic on top, giving the dish a textured look. The edges of the squash are slightly crisp, and the surface appears moist and seasoned. The dark dish contrasts with the bright squash, and the dish sits on a wooden surface replaced with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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)

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

Step 1: Preheat your oven to 425°F and spray a rimmed baking sheet with cooking spray.

Step 2: Halve the acorn squash and scoop out the seeds. Slice it into 3/4-inch half moons.

Step 3: In a large bowl, toss the squash with 1 tablespoon olive oil until well coated. Add 1/4 cup Parmesan cheese and 1/2 tablespoon minced garlic, then toss again. Spread the squash in a single layer on the prepared baking sheet and season with salt and pepper.

Step 4: Roast the squash in the oven until golden brown and tender, about 30 minutes.

Step 5: While the squash roasts, arrange pistachios and walnuts on a small baking tray and bake at 425°F until lightly toasted, about 5-7 minutes. Watch carefully to avoid burning.

Step 6: Transfer toasted nuts to a food processor and pulse until broken into small pieces.

Step 7: Add the sage, parsley, kale, and thyme to the nuts in the food processor. Process until chopped.

Step 8: Add lemon zest, lemon juice, 1/2 cup Parmesan cheese, and 1 teaspoon minced garlic to the processor. Process again until well combined.

Step 9: With the processor running, slowly stream in 7-9 tablespoons olive oil until the pesto reaches a smooth, well-mixed consistency. Season with salt and pepper to taste.

Step 10: Once the squash is roasted, transfer it to a large serving dish and gently toss with about half of the pesto, ensuring even coating. Garnish with additional pistachios and walnuts and serve the remaining pesto on the side.

Tips & Variations

Use fresh, tightly packed herbs to get the most vibrant flavor in your pesto.

Substitute walnuts or pistachios with pine nuts or almonds if preferred or to vary the taste.

For a vegan option, omit Parmesan and add nutritional yeast instead for a cheesy flavor.

If you like a bit of heat, add a pinch of red pepper flakes to the pesto blend.

Storage

Store leftover pesto in an airtight container in the refrigerator for up to 5 days. To prevent browning, pour a thin layer of olive oil over the surface before sealing. Roasted squash can be stored separately in the fridge for up to 3 days. Reheat the squash gently in a warm oven and stir pesto well before serving.

FAQs

Can I use a different type of squash for this recipe?

Yes, but acorn squash works best due to its sweet, nutty flavor and texture. Kabocha or delicata squash are good alternatives that roast well and complement the pesto.

Can I make the pesto ahead of time?

Absolutely. The pesto can be made up to 2 days in advance and stored in the refrigerator. Just be sure to cover it with a thin layer of olive oil to keep it fresh and vibrant.