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Sage-Kale Pesto with Parmesan-Roasted Acorn Squash Recipe

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★★★★★

4.6 from 88 reviews

This vibrant Sage-Kale Pesto with Parmesan-Roasted Acorn Squash recipe combines the nutty, sweet flavor of roasted acorn squash with a fresh, herbaceous kale and sage pesto. Toasted pistachios and walnuts add a delightful crunch and depth, while Parmesan cheese and garlic bring savory richness. It’s a perfect autumnal side dish or a light vegetarian main that’s full of seasonal flavors and textures.

Ingredients

Scale

Roasted Acorn Squash

  • 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)

Sage-Kale 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

  1. Preheat oven: Preheat your oven to 425°F and spray a rimmed baking sheet with cooking spray to prepare for roasting the squash and nuts.
  2. Prepare squash: Halve the acorn squash and scoop out all the seeds. Slice the squash into 3/4-inch thick half moon pieces for even roasting.
  3. Roast squash: In a large bowl, toss the sliced squash with 1 tablespoon of olive oil to coat evenly. Add 1/4 cup finely grated Parmesan cheese and 1/2 tablespoon minced garlic, tossing again to distribute. Spread the squash in a single layer on the prepared baking sheet, season with salt and pepper, and bake in the oven until golden brown and tender, about 30 minutes.
  4. Toast nuts: While the squash roasts, spread the pistachios and walnuts in a single layer on another small baking tray. Place them in the oven at 425°F and toast for 5 to 7 minutes until they are lightly browned and fragrant. Keep a close eye to prevent burning.
  5. Process nuts: Add the toasted pistachios and walnuts to a small food processor and pulse until broken down into small pieces, creating a nutty base for the pesto.
  6. Blend herbs: Add the roughly chopped sage, parsley, kale, and fresh thyme to the food processor. Process until the herbs are finely chopped. Then add the lemon zest, lemon juice, 1/2 cup Parmesan cheese, and 1 teaspoon minced garlic. Process again to blend all ingredients thoroughly.
  7. Emulsify pesto: With the processor running, slowly stream in 7 to 9 tablespoons of olive oil until the pesto reaches a smooth, emulsified texture. Season the pesto with salt and pepper to taste.
  8. Serve: Once squash is roasted, transfer it to a large serving dish. Gently toss the squash with about half of the prepared pesto, ensuring each piece is evenly coated. Sprinkle with additional toasted nuts for garnish and serve the remaining pesto on the side to add more flavor as desired.

Notes

  • To ensure even cooking, slice the squash consistently about 3/4 inch thick.
  • Watch the nuts closely during toasting; nuts can burn quickly and become bitter.
  • You can store extra pesto in an airtight container in the refrigerator for up to 3 days.
  • This dish can be served warm or at room temperature.
  • For a nut-free version, substitute nuts with toasted seeds, such as pumpkin or sunflower seeds.

Keywords: acorn squash, sage, kale pesto, roasted squash, vegetarian, autumn recipes, pesto sauce, Parmesan, pistachios, walnuts

Find it online: https://flavorsbymaya.com/sage-kale-pesto-with-parmesan-roasted-acorn-squash-recipe/