Description

This Sage-Kale Pesto with Parmesan-Roasted Acorn Squash is a flavorful, wholesome dish combining tender roasted acorn squash with a vibrant, nutty pesto made from sage, kale, and a mix of nuts. Perfect as a side or light main, this recipe offers earthy autumn flavors elevated by a creamy Parmesan kick and fresh lemon brightness.

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

Preheat Oven: Preheat your oven to 425°F (220°C) and lightly spray a rimmed baking sheet with cooking spray to prevent sticking.
Prepare Squash: Cut the acorn squash in half and scoop out the seeds. Slice the halves into 3/4-inch thick half-moon pieces for even roasting.
Roast Squash: Place the squash pieces in a large bowl and toss with 1 tablespoon olive oil until evenly coated. Add 1/4 cup Parmesan cheese and 1/2 tablespoon minced garlic, tossing again to combine. Spread the squash pieces in a single layer on the prepared baking sheet, sprinkle with salt and pepper to taste, then roast in the oven for about 30 minutes, or until golden brown and tender.
Toast Nuts: While the squash is roasting, arrange pistachios and walnuts (1/4 cup each) in a single layer on a small baking tray. Toast them at 425°F for 5-7 minutes until lightly browned and fragrant, keeping a close eye to avoid burning.
Process Nuts: Transfer the toasted nuts to a small food processor and pulse until broken down into small pieces but not fully powdered.
Blend Herbs: Add the roughly chopped sage, parsley, kale, and fresh thyme to the food processor with the nuts. Process until the herbs are finely chopped and mixed. Then add lemon zest, lemon juice, 1/2 cup Parmesan cheese, and 1 teaspoon minced garlic, processing again until well combined.
Emulsify Pesto: With the food processor running, slowly stream in 7 to 9 tablespoons olive oil until the pesto achieves a smooth, spreadable consistency. Taste and adjust seasoning with salt and pepper as desired.
Serve: Once the roasted squash is done, transfer it to a large serving dish. Gently toss the squash with about half of the pesto to coat evenly. Sprinkle additional toasted nuts on top for garnish, and serve the remaining pesto on the side for extra flavor.

Notes

Keep a close watch on nuts while toasting to prevent burning, as ovens vary.
For a nut-free version, substitute nuts with pumpkin seeds or omit entirely and increase olive oil slightly.
Use fresh herbs for the best flavor; dried herbs will alter the taste significantly.
This dish works well warm or at room temperature, making it suitable for make-ahead meals or gatherings.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Keywords: sage kale pesto, roasted acorn squash, parmesan roasted squash, autumn side dish, vegetarian pesto