Sage Pesto with Pepitas on Roasted Acorn Squash
Sage Pesto with Pepitas brings all the Fall flavors that compliment seasonal meals, and what could be more perfect than acorn squash, roasted to nutty, caramelly nirvana?!
Servings 6
Calories 147kcal
Ingredients
- 2 medium sized Acorn Squash
- Cooking Spray
- Ground Pepper to taste
- 1 cup Fresh Sage
- 1 cup Fresh Parsley
- ½ cup Toasted Pepitas
- 1 Lemon juiced
- 3 tablespoon White Miso Paste
- ½ cup Olive Oil
Instructions
- Preheat oven to 400° F.
- Prepare the squash by first rinsing them to remove any dirt. Then slice off a small bit of the stem end of each squash, creating a flat surface for safety when cutting.
- Turn the squash with the flat side down on the cutting board, and cut in half.
- Remove the seeds with a spoon, discarding them, or saving them to roast later.
- Place the squash halves skin side up on the cutting board, and slice into about ½ inch slices.
- Move to a lined baking sheet (you may need 2), and brush with olive oil, or spray with cooking spray, on both sides. Sprinkle with ground pepper.
- Bake for 35-45 minutes, until the squash is very soft and beginning to brown.
- Meanwhile, make the pesto by combining the sage, parsley, pepitas, lemon juice and miso paste in a food processor.
- Turn the processor on high, and slowly drizzle in the olive oil, until you reach a consistency that you like. You may not use all the oil. You will need about ⅓ cup of the pesto for the squash.
- When the squash is baked, remove from the oven, and serve immediately, with pesto on the side - about 1 Tablespoon per serving of squash.
Nutrition
Calories: 147kcal | Carbohydrates: 17g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 0mg | Sodium: 109mg | Potassium: 557mg | Fiber: 3.2g | Sugar: 0.7g | Vitamin A: 142IU | Vitamin C: 22mg | Calcium: 60mg | Iron: 1.9mg
