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slices of acorn squash on a white oval platter

Roasted Acorn Squash with Kale Pesto

  • Author: Sharilyn
  • Total Time: 25 minutes
  • Yield: 20 slices 1x


An easy side dish that can be enjoyed all year round, especially during the fall. Massaged kale, garlic, and pistachios make this scrumptious.



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.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Roasted
  • Cuisine: American, Italian


  • 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