Description
An easy side dish that can be enjoyed all year round, especially during the fall. Massaged kale, garlic, and pistachios make this scrumptious.
Ingredients
Scale
2 Acorn Squash
For the pesto-
2 cups kale
1/4 cup olive oil
¼ cup pistachio nuts
3 cloves garlic
1/2 cup parmesan cheese
1 tablespoon lemon juice
3/4 teaspoon salt (plus a pinch more for sprinkling the squash)
3/4 teaspoon pepper (plus a pinch more for sprinkling the squash)
Instructions
- 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.
- 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.
- Remove squash from oven, spoon pesto on top, return to oven and bake for an additional 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American, Italian
Nutrition
- Serving Size:
- Calories: 287
- Sugar: 0.8 g
- Sodium: 515.6 mg
- Fat: 29.2 g
- Carbohydrates: 5.8 g
- Protein: 3 g
- Cholesterol: 1.4 mg
Keywords: kale pesto, acorn squash, roasted acorn squash with kale pesto