Ingredients

The following ingredients have 4 Servings
  • 1 Lbs Medium Acorn squash (About 1 1/2)
  • 1 Tbsp Pompeian Olive oil
  • 1/4 Cup Parmesan Cheese (finely grated)
  • 1/2 Tbsp Garlic (minced)
  • Salt/pepper
  • For the pesto:
  • 1/4 Cup Pistachios + Additional (for garnish)
  • 1/4 Cup Walnuts + Additional (for garnish)
  • 3/4 Cup Roughly chopped sage (tightly packed)
  • 1/2 Cup Roughly chopped Parsley (lightly packed)
  • 1 Cup Roughly chopped Kale (tightly packed)
  • 2 Tbsp Fresh Thyme (loosely packed)
  • 1 tsp Lemon zest (packed (about 1/2 a large lemon))
  • 1 tsp Fresh lemon juice
  • 1/2 Cup Parmesan cheese (finely grated)
  • 1 tsp Garlic (minced)
  • 7-9 Tbsp Pompeian Olive oil
  • Salt/pepper to taste

Instruction

  • Preheat your oven to 425 degrees and spray a rimmed baking sheetwith cooking spray.
  • Halve the squash and scoop out the seeds. Then, slice it into 3/4 inch half moons.
  • In alarge bowl, toss the squash with the olive oil until it is well coated. Then, add the Parmesan and garlic and toss again. Lay the squash in a single layer on the prepared baking sheet and sprinkle with salt and pepper. Bake until the squash is golden brown and tender, about 30 minutes.
  • While the squash cooks, make the pesto:
  • Lay the pistachios and walnuts on a small baking tray and pop them into the oven until they are lightly toasted, about 5-7 minutes, watching them so they don't burn.
  • Once toasted, add the nuts into asmall food processor and process until broken down into small pieces.
  • Add in the sage, parsley, kale and thyme. Process until broken down. Add in the lemon zest, lemon juice, Parmesan cheese and garlic. Process again until broken down and well mixed.
  • With the food processor on, stream the oil in until well mixed and the pesto is running smoothly throughout the processor.* Season to taste with salt and pepper.
  • Once the squash is roasted, transfer it to large serving bowland gently toss with about 1/2 of the pesto**, making sure that the squash is evenly coated. I found it was easiest to get the squash coated by tossing it with my hands, and lightly rubbing the pieces of squash to ensure the pesto coats them.
  • Sprinkle with additional nuts and DEVOUR.