Roasted Acorn Squash with Pesto & Pine Nuts

This dish has such an autumnal feel to it.  There’s something about squash that just screams cosy, comfort food.  I use Butternut Squash in my recipes a lot, from my Chorizo & Butternut Squash Frittata to my Roasted Butternut Soup and I’ve cooked Spaghetti Squash with Gremolata before but I’ve never cooked an Acorn Squash.  Up for the challenge I set about creating a dish with it, to pair with the side of Salmon we were having for dinner.  I settled on this delicious Roasted Acorn Squash with Pesto & Pine Nuts and it went down a treat!

To make the Roasted Acorn Squash you start by preheating the oven to 200C (390F).  Next, halve the acorn squash and scoop out the seeds.  You can roast these later and they make a delicious snack! I like them roasted with plenty of sea salt and cumin!

Slice the acorn squash halves into wedges and arrange on a baking tray or in a roasting tin.  Drizzle them with the olive oil and season well with salt and black pepper.  Pop the tray into the oven and roast for around 45 mins, until the squash is soft all the way through and the edges have begun to caramelise.

Meanwhile, toast the pine nuts in a frying pan over a low heat until they begin to brown and change colour.  Also, you could warm the pesto through slightly so it’s a bit easier to pour.

Finally, once everything is ready, arrange the wedges of Acorn Squash on a plate and drizzle the pesto all over them.  Sprinkle the pine nuts over the top and serve.

I was very pleasantly surprised with the Roasted Acorn Squash. It was similar to butternut squash but it has a silkier texture and a richer flavour.  It was very filling and this dish serves 4 as a side dish or two as a main meal.  I served it as a side dish to accompany our salmon but it could easily have been a dish on its own maybe with some salad?

The tanginess of the pesto complemented the richness of the squash perfectly and the pine nuts added a bit of texture and crunch.  I think this would be the perfect side dish to a meal such as my Greek Style Chicken Traybake or my Pork Chops with Butter Poached Apples.

Roasted Acorn Squash with Pesto & Pine Nuts

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Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Course Main Dish, Salads & Sides

Cuisine Dairy-Free, Gluten-Free, Low Carb, Paleo, Primal, Refined Sugar-Free, SCD, Vegan, Vegetarian, Whole30

Servings 4 people

Ingredients

  

• 1 acorn squash
• 1 tbsp olive oil
• 2 tbsps Pesto
• 2 tbsps pine nuuts
• ground black pepper & sea salt

Instructions

 

• Preheat the oven to 200C (390F).
• Halve the acorn squash and scoop out the seeds.
• Slice the acorn squash into wedges and arrange on a baking tray. Drizzle with the olive oil and season well with salt and pepper.
• Roast the Acorn Squash for around 45 mins until it is soft all the way through and the edges have begun to caramelise.
• Meanwhile, toast the pine nuts in a frying pan over a low heat until they begin to brown and change colour. Also, warm the pesto slightly (optional).
• Arrange the wedges of Acorn Squash on a plate and drizzle over the pesto.  Sprinkle the pine nuts over the top and serve.

Allergy & Dietary Information for Roasted Acorn Squash with Pesto & Pine Nuts

This recipe for Roasted Acorn Squash with Pesto & Pine Nuts is Grain-Free, Gluten-Free & Refined Sugar-Free.  It’s also suitable for Paleo, SCD (Specific Carbohydrate Diet), Low Carb & Vegetarian diets and even Vegan and Dairy-free Diets if you use a Vegan Pesto!

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