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slices of acorn squash on a white oval platter

Roasted Acorn Squash with Kale Pesto


This is quite a delcious easy side dish that has just the right amount of flavor that doesn't overpower the mild flavor of the squash.



2 Acorn Squash

For the pesto-

2 cups kale

¾ cup olive oil

¼ cup pistachio nuts

2 cloves garlic

¼ cup parmesan cheese

salt & pepper to taste for the pesto (plus more for sprinkling the squash)


  1. Halve the squash, scoop out the seeds with a spoon, then slice in the same direction as the ridges. Season with salt and pepper, toss in olive oil and arrange on a baking sheet. Bake in the oven for 15 minutes at 400 degrees.
  2. Prepare the pesto by combining kale, pistachio nuts, garlic, olive oil and parmesan in a food processor; pulse to combine. Season with salt and pepper to taste.
  3. Remove squash from oven, spoon pesto on top, return to oven and bake for an additional 5 minutes.