Name: Sage-Kale Pesto with Parmesan-Roasted Acorn Squash Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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)

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.

Step 4: Arrange the squash in a single layer on the prepared baking sheet. Season with salt and pepper. Bake until golden brown and tender, about 30 minutes.

Step 5: While the squash roasts, spread the pistachios and walnuts in a single layer on a small baking tray. Toast in the oven at 425°F for 5-7 minutes until lightly toasted, watching closely to avoid burning.

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

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

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

Step 9: With the processor running, gradually stream in 7 to 9 tablespoons olive oil until the pesto is smooth and emulsified. Season to taste with salt and pepper.

Step 10: When the squash is done, transfer it to a large serving dish and toss gently with about half of the pesto, ensuring even coating.

Step 11: Garnish with additional toasted nuts and serve with the remaining pesto on the side.

Tips & Variations

For a nuttier flavor, toast the walnuts and pistachios slowly over medium heat on the stovetop instead of the oven.

Swap kale with spinach or arugula for a milder pesto taste.

Add a pinch of red pepper flakes to the pesto for a subtle spicy kick.

Use toasted pine nuts instead of pistachios and walnuts for a classic pesto variation.

FAQs

Can I make the pesto ahead of time?

Yes, pesto can be made a day in advance and stored in the refrigerator. Keep it in an airtight container with a thin layer of olive oil on top to prevent browning.

Can I use frozen kale for the pesto?

Fresh kale works best for texture and flavor, but if using frozen kale, thaw and squeeze out excess moisture before processing to avoid a watery pesto.